Albanian Traditional Wheat Pudding Recipes

ALBANIAN TRADITIONAL WHEAT PUDDING

Steps:

• Hapi 1 Start by soaking the wheat in cold water the night before
• Hapi 2 The next day, drain the wheat grains and transfer them to a large pot, pour the water in and let it cook until very soft. Turn off the heat and let the wheat sit in the pot overnight or for about 12 hours
• Hapi 3 If using a slow-cooker, add water just 5 inches above the grains and cook it overnight on low for 5 hours. Next day you'll notice that the grains have absorbed the water and the thickened it as shown in the photo
• Hapi 4 Transfer the wheat grains to a large pot, add the sugar and cook it on low heat and stirring constantly for about 40-50 minutes until slightly caramelized and darkened in color
• Hapi 5 Add the honey, cinnamon, chopped apple, walnuts and raisins and mix until well combined
• Hapi 6 Divide the wheat pudding in individual bowls and let it cool down

ASHURE

Steps:

• Place the garbanzo beans, white beans, bulgur, and raisins in separate bowls and add water to cover. Let stand overnight.
• The next day, combine the garbanzo beans and white beans in a saucepan with water to cover. Bring the water to a boil; reduce heat to low and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.
• Drain the wheat and transfer it to a large saucepan. Add the 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce the heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
• When the wheat has thickened, stir in the sugar and bring the mixture to a boil. Drain the cooked beans and add them to the wheat mixture. Stir in the raisins, apricots, orange peel, and cloves. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes.
• Pour the pudding into individual serving bowls. Garnish with toasted sesame seeds, chopped walnuts, chopped pistachios, currants, and cinnamon. Allow the pudding to cool and then serve.

CREAM OF WHEAT PUDDING

Steps:

• Bring the milk, water, and salt to a boil, then immediately reduce to a simmer. Whisk in the Cream of Wheat, whisking as you add it bit by bit. Turn the heat very low and let it simmer for about two minutes or until thickened.
• While it's simmering, whisk the sugar and egg yolk together in a small bowl, along with about a tablespoon of water to thin it. When the Cream of Wheat has thickened, put a couple big spoonfuls in the bowl with the egg yolk and whisk to temper the egg. Whisk the egg back into the pot of Cream of Wheat. Continue cooking on low heat for another couple minutes. Do not let it boil.
• Stir in the vanilla and a little grated nutmeg and serve promptly. If you're feeling indulgent, top with a splash of milk and a small pat of butter.

CREAM OF WHEAT PUDDING (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Beat egg whites until foamy.
• Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
• Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
• Beat sugar and egg yolks and very slowly add to hot mixture.
• Continue cooking on low heat for 3 minutes longer.
• Lastly, fold hot mixture into meringue and add vanilla.
• Pour into serving dishes and cool.
• Serve with custard sauce or fruit sauce.