Ingredients:
1/2 kilo of wheat, not peeled
1/4 kilo of bread crumbs
1 /2 kilo of coarse-grained walnut
1/4 kilo of coarse-grained almonds
1 glass of coconut
1/4 kilogram of blonde raisins
100 g. black raisins
Sesame
Pomegranate
Parsley
Orange peel
For decoration:
Silver sugared almonds in various designs
Sugar fine (not caster sugar)
1 toothpick
1 piece of paper
1 tray
1 deep basin
1 towel
Instructions:
Wash the wheat from the previous night and put it in cold water with a little salt in a saucepan to soak. In the morning, rinse the wheat and boil it for 40 minutes. Drain well in the strainer and keep the porridge in bowl. Spread it in a towel and let it dry. Rinse the raisins and dip them for 3 minutes in warm water to soften them. Strain them and dry them in a towel. Then, put the dried wheat and dried raisins in a deep bowl and add one by one the ingredients, except for the breadcrumbs and the sugar.
Stir the coconut with the orange peel. Do not put any sugar in the filling of the wheat. Use a tray to lay a baking paper on its base, which is cut with the scissors in the shape of the base. Spread the ingredients in the tray. With the spoon, carefully add the breadcrumbs. The coconut is used to absorb the moisture of the filling, while breadcrumbs to prevent sugar from melting and sticking. Then, slightly sprinkle the sugar from the center of the tray towards the edges and "pour" the sugar on the other side. Avoid caster sugar because it cracks and spoils the decoration. It takes 3 times as much as the fine sugar to cover a tray, and once it is mixed, it immediately mows the wheat. Take a toothpick and slightly carve on the sugar, at the center of the tray, a cross. Right and left of the cross carve 2 cypress trees, 2 daisies and on the outline of the tray a garland. Put the silver sugared almonds in a shallow dish and place them on top.
Click here for the book of Father Epiphanios ''The cuisine of holy Mount Athos''.
