A sacred Navruz dessert made by slowly cooking sprouted wheat paste for twenty-four hours over low heat, producing a naturally sweet, dark, malty confection.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: individual small bowls
Garnishes: walnut pieces
Accompaniments: green tea
Instructions
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1
Sprout wheat berries by soaking for a day then spreading on damp cloth for three days, misting regularly until green shoots appear.
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2
Grind the sprouted wheat to a paste using a grinder or pound in a mortar, then strain through cheesecloth to extract the milky liquid.
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3
Mix the extracted liquid with flour and water to form a smooth thin batter, ensuring there are no lumps throughout the mixture.
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4
Place walnuts at the bottom of a large oiled kazan — tradition says they predict the coming year fortune for whoever finds them.
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5
Pour in the batter and cook over the lowest possible heat for twelve to twenty-four hours, stirring constantly in shifts with family.
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6
The sumalak is ready when it turns a deep mahogany brown and tastes naturally sweet from the converted wheat starches — no sugar needed.
Did You Know?
Making sumalak is a communal all-night ritual — women gather, sing traditional songs, and take turns stirring the pot through the night.
Chef's Notes
Equipment Tips
- large kazan or heavy pot
- wooden paddle
- cheesecloth
- sprouting trays
Garnishing
walnut pieces
Accompaniments
green tea
The Story Behind Sumalak
Sumalak predates Islam in Central Asia, with roots in Zoroastrian spring celebrations. The transformation of bitter sprouted wheat into sweet pudding through patient cooking symbolizes renewal and the arrival of spring at Navruz.
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