Yield: 10 servings
|1 cup||Whole wheat kernels|
|½ cup||Poppy seeds|
|1 cup||Honey; (clover or wild)|
|½ cup||Walnuts; chopped|
Blanch the wheat with boiling water. Cover and let stand for about 1 hour. Pour off the water, then add enough cold water to cover about double, and cook, covered, over low heat until the kernels are soft, about 3 to 4 hours depending on the type of wheat. Strain and allow to cool.
Blanch the poppy seeds with boiling water, allow to rest for 15 minutes, then drain. Add enough cold water to cover and reheat to boiling. Cook for a few minutes then drain the water again. Pour the seeds into a cotton towel and pat and squeeze dry. Then mash the seeds in a processor or blender until mixture turns from slate to milky. Combine the wheat, poppy seeds, and honey. Taste and season as needed with salt. Add the chopped walnuts and raisins. The consistency should be semi-liquid.