5
pounds wheat kernels
4 boxes Zwieback toast ground
1-1 /12 pounds sesame seeds, toasted and ground
1-1/2 pounds walnuts. toasted
1 pound slivered almonds, toasted
1 or 2 boxes raisins preferably golden
1 cup parsley, chopped
3 tablespoons cinnamon
1 tablespoon nutmeg
1 tablespoon salt
1-1/2 boxes confectioners sugar, sifted
1 pound Jordan almonds
Procedure
:
1.-
Cover wheat kernels with water and soak overnight.
2.- Drain and rinse well.
3.- Fill heavy pot with
fresh water, add wheat and bring to a rapid boil.
4.- Reduce heat and simmer
for a minimum of 2 hours until wheat is tender and begins
to split open. Stir frequently to prevent sticking,
and add more water as wheat becomes absorbed.
5.- Add salt during last
10 minutes
6.- Turn heat off and let
stand for about 30 minutes.
7.- Drain and rinse thoroughly
in sieve.
8.- Spread what on clean
towels for about 2 hours in order to absorb moisture.
Shake occasionally until completely dry.
9.- In large bown mix honey
with wheat, add 3 boxes of Zwieback and mix well.
10.- Add and mix sesame
seeds, nuts raisins, parsley, cinnamon and nutmeg.
11.- Prepare large tray
by lining with wax paper or foil and paper doilies.
12.- Press wheat down firmly,
a layer at a time, with a piece of plastic or vax paper,
into mound shape.
13.- Sprinkle remaining
box of Zwieback on top, and press down smoothly with
paper.
14.- Cover surface with
sifted confectioners sugar, pressing with clean paper
until smooth.
15.- Decorate with cross
made from Jordan almonds. Silver dragees may be used
for cross and initials.
16.- Note : Wheat may be
prepared day ahead of time, refrigerated, and decorated
the following day.
(Contributed by : Claire Zinis)
