Barbara Sweet


  • 250g crushed peeled or shelled wheat
  • 250g dried apricots
  • 250g raisins
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of cloves
  • 2 teaspoons cinnamon
  • 2 teaspoons fennel seeds, ground
  • 2 teaspoons anise seeds, ground
  • 10 tablespoons sugar (or to taste)
  • 100g crushed walnuts
  • 100g almonds (peeled, halved, soaked in hot water)
  • 1 pomegranate, seeded


  • Wash wheat and soak overnight. Drain, place in a pot and cover it with cold water just above the wheat. Bring to a boil until the wheat is tender. Drain the wheat and boil again in clean water.
  • When it boils, reduce the heat and add the spices — cinnamon, fennel, anise and sugar.
  • Wash raisins, dice apricots and add to the boiling mix. Boil for another 10 minutes or until the wheat and raisins puff up.
  • Serve hot with almonds and crushed walnuts and pomegranate seeds on top.