Even if the cook-pot is left uncovered overnight,
the cat must still be cautious!
the cat must still be cautious!
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Herbel
Similar to Cream of Wheat, Herbel is traditionally eaten by Moroccans on the mornings of Id al-Fitr, the Feast of the Sacrifice, and the Prophet's birthday. It is time consuming to prepare, so is now often replaced by another kind of porridge — as long as that porridge is white, a symbol of purity.
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Soaking
Overnight
Total second-day time
3-1/2-4-1/2 hours
6 cups whole wheat grains
12 cups water (for soaking)
12 cups water (for cooking)
2 cups milk
12 cups water (for soaking)
12 cups water (for cooking)
2 cups milk
2 cups sugar
1 cup butter
Honey to taste
1 cup butter
Honey to taste
Bring 12 cups of water to a boil, then pour it over the wheat grains and let them soak overnight.
The next day, drain the wheat and pound it with a mortar and pestle to loosen and remove the husks. Pass the husks through a sieve, then cook the wheat in 12 cups of fresh water for 3-4 hours, until the wheat is soft and creamy. Whisk in milk, sugar and butter, and serve hot with honey.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.