Wheat grains are widespread all over the globe. Here's a few recipes for cooking wheat:
Wheat with biscuits
Preparation: Clean and wash the wheat several times in water. Submerge it in enough water so as to leave about an inch between the wheat and the surface. Let it come to a boil and keep boiling for 10 min after. Then rinse it and boil for 10 more minutes.
Remove from the stove, put a lid on, cover with a wool blanket and let it sit overnight. In the morning, the wheat will be swollen and will have taken in all of the water. To dry it well, lay it out over a towel. Then mix it with finely crumbled biscuits and walnuts. Sprinkle with the powdered sugar on top and decorate with cinnamon.
Sweet boiled wheat
Ingredients: 2/5 cup of wheat for boiling, 1 cup of chopped walnuts, 1/2 cup of raisins, 2 vanilla packets, 1 tbsp of cinnamon, powdered sugar.
Preparation: Boil the wheat until the grains split. Drain and add the rest of the products to it. Stir well. Distribute into bowls and serve.
Preparation: Boil the wheat until fully soft and mash it. Beat the sugar with the melted butter, vanilla and warm milk. Pour this mixture into the wheat. Add in the egg yolks and finely grated lemon zest. Stir well.
Whisk the egg whites into a hard snow, pour them into the mixture for the pudding. Stir everything carefully with a wooden spoon. Pour the pudding mixture into a nonstick form and bake. Serve the pudding cut into pieces, generously sprinkled with powdered sugar.
If desired, you can add raisins and/or walnuts to the blend.
Wheat with walnuts and Turkish delight
Preparation: Wash the wheat and soak it in water. Let it sit overnight. The next day, add salt and boil it until the grains split. Then drain it and lay it out over cheesecloth. Let it dry for a few hours.
Then pour it into a deep bowl and mix with the ground walnuts, ground plain biscuits, grated lemon zest, cinnamon and Turkish delight that has been finely cut. Blend the ingredients thoroughly. Serve the wheat in bowls, sprinkled generously with powdered sugar.