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.