A deeply sweet, dark pudding made from sprouted wheat flour cooked overnight, traditionally prepared for Navruz by the whole community.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: individual bowls
Garnishes: walnut halves
Accompaniments: green tea
Instructions
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1
Soak wheat berries, then sprout on trays for 5-7 days until shoots are 2cm.
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2
Grind sprouted wheat and extract the milky liquid.
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3
Mix sprouted wheat juice with flour in a large cauldron.
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4
Cook over low heat, stirring continuously, for 20-24 hours.
-
5
Add small clean stones to the pot (they help prevent sticking and are symbolic).
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6
The natural sugars develop without any added sweetener. The pudding turns dark brown.
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7
Remove stones, portion into bowls. Serve at room temperature.
Did You Know?
Sumalak requires no added sugar — the 24-hour cooking process converts wheat starch into natural sugars through enzymatic action.
Chef's Notes
Equipment Tips
- large cauldron
- wooden paddle
- sprouting trays
Garnishing
walnut halves
Accompaniments
green tea
The Story Behind Sumalak
Sumalak is one of the oldest continuously prepared dishes in Central Asia, dating to Zoroastrian spring fertility rituals. The communal overnight cooking is led by women who take turns stirring while singing traditional songs. It symbolizes rebirth, community, and the arrival of spring.
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