Samanak

Prep time: 2 days (sprouting) Cook time: 4 hrs Total time: 2 days 4 hrs Servings: 12 servings Country of origin: Afghanistan Description: Samanak is a sweet paste made from sprouted wheat germ and flour, cooked down over hours for Nowruz celebrations. Presentation: Spooned into small serving bowls, garnished with whole walnuts or almonds. Ingredients: 2 cups whole wheat grains 4 cups all-purpose flour 10 cups water 1/2 cup whole almonds or walnuts Step-by-step directions: Soak wheat grains in water for 2 days, drain, and spread on a tray until sprouted. Grind sprouted wheat and press through cheesecloth to extract sweet wheat juice. Combine wheat juice, flour, and water in a large heavy-bottomed pot. Cook over low-medium heat, stirring continuously for 4 hours until mixture turns dark brown and thickens naturally. Stir in whole nuts during final hour of cooking. Ladle into bowls and serve warm or at room temperature. Optional variations: Add a small splash of rosewater at end of cooking for extra aroma. Cooking tips: Constant stirring prevents flour from settling and burning on bottom of pot during long reduction. Nutrition facts:

• Calories: 190 kcal

• Fat: 3g

• Carbohydrates: 38g

• Protein: 5g