- Ready In:
- 2hrs 40mins
- 1 cup wheat berries (gorgod -skinless whole wheat)
- 3 1⁄2 quarts water
- 1 cup sugar
- 1 cup apricot, finely chopped (optional)
- 1 cup raisins (currants or yellow)
- 1⁄2 cup pistachios (optional)
- 1⁄3 cup pine nuts (optional)
Garnishes Choose from
- 1⁄4 cup finely chopped filberts (hazelnuts)
- 1⁄4 cup slivered almonds
- 1⁄2 toasted pecans or 1/2 walnuts
- ground cinnamon, to taste
- pomegranate seeds (5 per serving)
- In a 6-quart pot, combine wheat and water. Bring to a boil for 5 minutes. Cover and let rest overnight.
- Remove cover. Return to simmer. Simmer gorgod until water begins to thicken. The lower the simmer, the “whiter” the pudding will remain. After about 1 ½ to 2 hours of simmering, add the sugar and continue to simmer. The pudding will begin to take on a thicker consistency.
- While wheat is simmering, combine fruit, pistachios and pine nuts in a small saucepan with water. Bring to a gentle simmer and allow to cook for about 15 minutes. Thoroughly drain. Add to pudding when pudding is cooled so that fruit will not bleed color into pudding.
- Pour into serving bowl. Garnish with filberts, slivered almonds, pecans or walnuts and cinnamon.
- Pomegranate seeds should either be incorporated into pudding uncooked or served separately as a garnish.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.