Preparation :
Soak wheat and rice overnight in cold water. Pour out that
water and add 30 glasses fresh water, cook over heat a little
less than moderate for 6-7 hours until the wheat is tender.
Pour through a strainer, press with a wooden spoon in order
to strain. Stir this wheat essenced water thoroughly and measure
it. There should be about 12 glasses, add to this wheat essenced
water, sugar and milk, place on heat and stir until the sugar
melts. Boil either once or twice until the mixture becomes
the consistency of quite a thick soup. Soak the beans; dried
broad beans and chick peas overnight in cold water. Boil them
the next day and add to the mixture along with the cleaned
and washed sultanas, currants, dried apricots cut into small
pieces, white pine nuts, boiled almonds after removing their
skins, chopped walnuts and rose water. Bring to the boil.
Remove from heat and pour immediately into various bowls.
After completely cooling, decorate with almonds, walnuts and
pomegranates.
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