Probably each country has its own folk stories that symbolise a tradition they have carried over centuries and sometimes across continents, like Halloween. While the West celebrates Halloween on 31st October, we, Lebanese and the Levant have our own that we call Eid el Barbara, the feast of Saint Barbara on the 4th December. Venerated by the Church, Barbara is traditionally the patron saint of artillerymen, armourers and those who fear lightning. She lived in Asia Minor in the 3rd century AD and was beheaded by her wealthy father Dioscorus for rejecting paganism and converting to Christianity. If you want to read more about Saint Barbara, here are 2 useful websites.
http://en.wikipedia.org/wiki/Saint_Barbara
www.saintbarbara.org/about/frp_stbarb.cfm
Despite its religious root, the celebration of Saint Barbara has become more of a Halloween-like occasion. Children are allowed to disguise themselves and have fun playing tricks or scaring others. A bowl of boiled wheat is served to mark the occasion.
There are different versions explaining what has become a legend to tell the children on that day. One of them is that when the young Barbara confessed her new faith to her father, he decided to bring her before the Roman prefect of the town. In an attempt to avoid capture, she disguised herself as a poor woman and fled through the fields. She reached a hut where shepherds gathered eating boiled wheat, tired and hungry, Barbara accepted their invitation. However, one of them recognised her, he informed the Romans and eventually she met her fate.
Eating wheat on its own may sound plain, especially when we consider that perhaps, the root of the recipe goes back to the 3rd Century AD. Although, this dish has retained its essence, other simple ingredients are added to simply create a warm tasty dish that anyone can enjoy, especially on a cold spooky night.
Serves 6-8
Ingredients
- 300 g / 11 oz wheat (some cooks use pearl barley, though it does not taste the same)
- 1½ litre / 2½ pints water
- 1 tbsp anise seeds wrapped in a muslin linen
- Bowl of sugar to sweeten (optional)
- 75 g / 3 oz raisins
- Orange blossom and Rose water
- 60 g / 2 ½ oz of each pine nuts, walnuts, and blanched almonds.
Method
- Put the wheat, aniseeds in a medium saucepan, cover with the water and bring to boil using medium to high setting. Boil for about 10 minutes, remove scum then reduce the heat and let it simmer for 40 minutes or until the wheat grain is soft to eat but not dry. It should be left enough of its own juice to serve it with.
- Discard the anise seeds and serve the wheat hot with a little juice in small bowls, sprinkle few drops of each orange blossom and rose water. If you like to sweeten it, sugar should be mixed at this stage so it dilutes better. Divide the raisins and nuts equally and serve at once.