How to make
Heat the water and soak the prunes in it for a few minutes. The goal is for them to relax slightly, but not soften too much.
Remove them from the liquid and cut them into pieces.
Coarsely chop the almonds and grind the barley semolina in a blender until it becomes finer than flour.
Melt the butter in a heavy-bottomed pot or deep pan. Pour the barley flour and stir over low to moderate heat for 2-3 minutes. It will start to smell very nice.
Add the almonds, sugar and plums and stir for another 2 minutes on the 4th, 5th stage out of 9 on the stove. Something like crumbs needs to be obtained.
Pour the hot water in 3 parts while stirring constantly to dissolve the initial lumps.
Boil over low heat for about 8 minutes or until the barley porridge with prunes thickens.
Serve it with more almonds and prunes to garnish and eat warm for a full breakfast.
