Take lamb or chicken meat without bones; boil for an hour or longer, shred into fine thready pieces with your fingers. Take the special wheat prepared for this purpose and soak in water for eight to ten hours, then boil in one-half the broth of the chicken or lamb, gradually adding the rest of the broth. During the process of boiling it is necessary to stir and pound the mixture continually with a wooden spoon. When serving in plates, pour over each share hot butter and powdered cinnamon to taste.
Fruits prescribed may be dried ones, as well as fresh, as compotes, not "stewed" fruits.
Even the candy or sweetmeat called "Medley" is made with wheat in it.
Ashoureh has nuts as well as wheat:
- 1 pound wheat
- 1½ pounds sugar
- ½ cup seedless raisins
- ½ cup peeled pistachio nuts
- ½ to 1 teaspoon rose water
- ¼ cup chopped hazelnuts
- ¼ cup chopped walnuts
- ¼ cup chopped almonds
- 1 to 2 pinches powdered cinnamon
Soak the wheat in plain water for ten to twelve hours; then after washing well boil in newer water, twice of its measure, until it cracks. In a separate vessel boil the sugar in an equal quantity of water, until two-thirds of it remains. To this add the raisins and the pistachio nuts. Then pour these all in the boiled wheat and continue boiling a while longer. When this is done, take away from the fire and add the rose water. Then chop well hazelnuts, walnuts, and the almonds; roast a little in a pan on a moderate fire, and spread over the boiled wheat mixture, meanwhile sifting on the powdered cinnamon.
