 |
200 g Wheat grain (7 1/4 oz)
200 g Poppy seeds
200 ml Honey (7/16 pint)
100 g Walnuts, chopped (3.5 oz)
100 g Almonds, chopped
50 g Currants (1.8 oz)
4 Figs
4 Dates
1/2 vanilla pod
1 ts Grated lemon peel
70 ml Rum (1/8 pint)
2 tb Cream
10 Almonds, whole
(Keep care: preparation 6 hours !!)
Wash the wheat grain, leave to soak in cold water for 6 hours. Drain, then
pour 2 l of boiling water over the wheat, cover and cook over a low heat
for 3 hours. The grains should be soft but not mushy. Strain the cooked
wheat and leave to cool.
Wash the poppy-seeds thoroughly in cold water, scald with boiling water and
drain. Pour boiling water over them, bring to a boil, remove from the heat
and leave to stand in a warm place for 3 hours. Drain and mince.
Soak the currants in rum or cognac. Cut the figs and dates into thin
strips. Crush vanilla pod in a mortar.
Pour the poppy-seeds into a mixing bowl, add cream, honey, vanilla and
lemon peel. Grind for 15 minutes, then add the wheat, crushed walnuts and
almonds, currants, figs and dates. Mix well and transfer to a glass bowl.
Decorate with whole almonds and chill.
(From: Polish cooking, Warszawa 1993, ISBN 83-85477-34-9) Posted by Rene
Gagnaux
|
