This Greek pudding is called by many names in the Middle East. The Sephardim served this for Rosh Hashanah and Tu Beshavat. The addition of pomegranate seeds and dates make it appropriate for the New Year.
- 1-cup whole Soft Spring Wheat berries
- 4 cups water
- ½ cup sugar
- ¼ cup wildflower honey
- Pinch of salt
- 1-teaspoon cinnamon
- 1-cup almonds, walnuts, pistachio nuts or a mixture
- 1 cup raisins or mixed dried fruit bits
- 4 Medjool dates, cut in half lengthwise and pitted for garnish
- Pomegranate seeds for garnish
- Place wheat berries in a glass bowl and cover with water. Microwave on high for 3 minutes and then allow to sit for 1 hour until slightly softened. Drain water. Add the 4 cups of water to the pan and bring water to a boil. Simmer for 45 minutes to an hour until the wheat berries are tender but firm. Drain.
- Place the sugar, honey, pinch of salt and cinnamon in a 3-quart saucepan and cook over moderate heat until the honey and sugar are completely melted. Add the wheat berries and mix until they are thoroughly coated with the honey mixture.
- Toast the nuts in a 350F oven for 5 minutes. Set aside.
- Add the nuts and the dried fruit to the mixture and then spoon into a serving bowl.
- Garnish with the sliced dates and pomegranate seeds if desired. Serve at room temperature or cold.