Turkish Breakfast Porridge: because a hot breakfast will make you smarter.
Recipe type: inspired by Soframiz by Sortun & Kilpatrick
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 6
Oh, the joys of waking up in the morning to smell something hot and delicious cooking just for you! The grains of this marvelous varied breakfast porridge can be cooked ahead of time, so you don't have to get up too awfully early to cook this for your family. You won't regret the time and attention that it takes to make it. It's beautiful and tasty, and (I promise) it makes you smarter. AND you can have fun tossing on lots of dried fruit, tasty nuts and other lovely things.
  • 1 cup hulled barley
  • ½ cup rye berries
  • 1 cup dried chickpeas
  • 4 cups whole milk
  • ½ cup sugar (I used ¼ cup honey instead)
  • ½ cup shelled pistachios
  • 2 Tb fine-ground bulgur wheat (I used wheat bran instead)
  • Optional add-ons: honey, chopped apricots, dates, chopped nuts, shredded coconut, chopped apples, berries, pomegranate seeds.
  1. The night before: Put barley, chickpeas, and rye in three separate bowls and cover each with 3 cups of warm water. Set aside to soak.
  2. Drain grains separately. Fill three separate sauce pans with 4 cups (give or take) water each, and add the grains to each one.
  3. Bring each to a boil.
  4. Cook barley and rye berries until each grain is plumped and softened, 20 to 25 minutes.
  5. Cook chickpeas for about 40 minutes, until just soft but not falling apart.
  6. Combine milk and sugar (or honey) in a large pot and bring to a boil over medium heat.
  7. Cook until sugar/honey is dissolved, about 3 min.
  8. Add cooked grains and chickpeas.
  9. Lower heat and simmer until mixture begins to thicken, 10 to 15 minutes.
  10. Add pistachios and simmer for an additional 10 minutes.
  11. Stir in bulgur and continue cooking until thickened, an additional 5 to 10 minutes.
  12. Remove from heat and serve warm, adding honey and whatever fruits and nuts make you happy. A slosh of cream or half and half doesn't, after all, go amiss.
Recipe by vomitingchicken.com at http://vomitingchicken.com/breakfast-porridge-hot-breakfast/