Ingredients
- 1 1/2 cups of wheat kernels
- 1/3 cup rice
- 1 cup great northern beans
- 1 cup dried chick peas
- 1/2 cup golden raisins
- 1/2 cup currants – optional
- 5-6 pieces of dried figs, cubed
- 7-8 pieces of dried apricots, cubed
- Pinch of salt
- 3-4 pieces of cloves
- 2 1/2 cups of sugar
- Orange peel
Garnish:
- Pomegranate
- Walnut pieces
- Almond pieces
- Currants
- Cinnamon
Recipe
- Place wheat kernels, beans and chick peas in separate medium bowls soak in water overnight.
- In the morning, place beans and chick peas in separate pots, cover with water, bring to a boil and simmer until done. Let it cool and peel chick peas.
- Cook rice separately with 1 1/2 cup water until it is overdone. Place the rice mixture in a blender and puree for 2 minutes.
- Place soaked wheat kernels in a large pan, add water to cover the wheat, bring to a boil, reduce heat and simmer until done (alternative quicker cooking method is to utilize a pressure cooker and cook for 25 minutes).
- Once wheat kernels are fully cooked, add pureed rice mixture and pinch of salt and simmer for 15 minutes.
- Combine beans and peeled chick peas. Continue to simmer.
- Add sugar and stir, make sure the ingredients do not stick to the bottom of the pan. Add pieces of cloves.
- In a small pan combine some water with golden raisins, bring to a boil and then add the raisins with juice to the mixture. Repeat the same with currants. Bring all to a boil.
- Add cubed dried figs and cubed dried apricots (you may combine them with water and bring them to a boil before adding to pot). Continue to simmer.
- Add orange peel; simmer for 4-5 more minutes.
- Remove from heat. Remove 3-4 pieces of cloves from the mixture. Pour into small individual cups or bowls, dress with pomegranate, walnut and almond pieces, currants and cinnamon.
Asure from Delicious Dishes by Nur