Lebanese Wheat and Mixed Nut Porridge

S’NAYNIYAH

LEBANON

S’nayniyah is the Lebanese version of asure (Turkish Mixed Nut, Dried Fruit, and Legumes Dessert), except that it is associated with the appearance of a baby’s first teeth and is prepared to offer to visitors coming to congratulate the proud parents, who will also send out bowls of s’nayniyeh to family and friends to let them know the exciting news!

SERVES 4 TO 6

1¼ cups (250 g) wheat berries or hulled barley, soaked overnight

1 tablespoon anise seeds, wrapped in cheesecloth

FOR SERVING

Raw cane sugar

8 to 12 teaspoons orange blossom water

8 to 12 teaspoons rose water

⅓ cup (50 g) pine nuts, soaked for 1 hour in boiling water

⅓ cup (50 g) walnuts, cut in half lengthwise, soaked for 1 hour in boiling water (and peeled if you have the patience)

⅓ cup (50 g) blanched almond halves, soaked for 1 hour in boiling water

1. Drain the wheat (or barley) and put together with the parcel of anise seeds in a large pot. Add 6 cups (1.5 liters) water and bring to a boil over high heat, skimming the froth from the surface. Cover and boil hard for 10 minutes. Reduce the heat to medium-low and let bubble gently for another 10 minutes, then turn the heat to low and simmer for 40 minutes, or until tender but not mushy. Discard the anise seeds parcel.

2. Ladle into individual bowls, adding to each bowl sugar to taste and 2 teaspoons each of orange blossom and rose water. Mix well. Drain the soaked nuts and pat dry with paper towels before scattering a little of each over the wheat. Serve hot.