Prep 20 mins
Cook 0 mins
This is usually made with whole wheat berries and is served for Christmas Eve. This requires soaking for many hours and cooking for a long period of time. With the cracked wheat (bulgur) it takes less time and is very good indeed. I make this for my sister every week because she likes to eat it all the time as a dessert. I also have made it without blending the cracked wheat cereal into a paste and I have left out the almonds. I do like to grind my drained poppy seeds in the blender. I used the coarse grain bulgur. I also toasted my walnuts or pecans. Bulgur is the Turkish word for cracked wheat berries. It is made by cracking kernels of partially cooked or roasted wholewheat berries. Bulgur is known as the rice of the Middle East. It usually comes in three grinds: coarse, medium and fine. Medium and fine grinds are used in salads; the coarse grain is used in pilafs. Bulgur’s fine nutty flavor complements meat, poultry and fish.
- 2⁄3 cup cracked whole wheat cereal
- 3 cups water
- 1⁄3 cup poppy seed
- 1 cup boiling water
- 2⁄3 cup raisins
- 1⁄2 cup chopped walnuts
- 1⁄2 cup honey
- 1⁄4 cup slivered almonds
- 1 teaspoon vanilla
- 1⁄4 cup whipping cream
- Cook wheat in 3 cups water till tender on medium heat, about 1 hour. Keep an eye on it so the water does not evaporate. I usually find 30 minutes is enough and I don’t need to drain it either.
- Place cooked wheat, half at a time, in a blender container; cover and blend into a paste (I don't blend mine).
- In small saucepan cook poppy seed in 1 cup boiling water till soft, about 10 minutes. Drain.
- Mix together wheat paste, drained poppy seed, raisins, walnuts. Honey, almonds, and vanilla. Chill. Stir in unwhipped cream. Makes 4 cups.