| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Polish |
Polish, Desserts |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
(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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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