Serving the Guest: A Sufi Cookbook
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Even if the cook-pot is left uncovered overnight,
the cat must still be cautious!
Sheaf of wheat
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.
Soaking: Overnight
Total second-day time: 3-½-4-½ hours
6 cups whole wheat grains
12 cups water (for soaking)
12 cups water (for cooking)
2 cups milk
2 cups sugar
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.