Wheat berry pudding (Ameh maslouk, hboubieh)
March 12, 2012 • Category: Dessert
This could be considered the Levantine equivalent of oatmeal pudding, even though it is traditionally served on certain holidays such as New Year’s eve or St Barb or on the occasion of a baby’s first tooth. This version is flavored with orange blossom water only. Other versions include anise and cinnamon.
It is of the utmost simplicity: Wheat berries are cooked in water, sweetened and flavored. Served with nuts and (if available) candied chickpeas and pomegranates. For this pudding, I used almonds, pistachios, walnuts and some dried cranberries (imported from the US!).
One recommended step is to soak: First the wheat berries overnight in water, then the nuts in individual bowls; soaking removes impurities and eliminates toxins.
INGREDIENTS: 4 servings
- 1/2 cup of wheat berries (peeled or unpeeled)
- 3 cups of water
- 1/2 cup of sugar
- 1 tbsp of orange blossom water or to taste
- NUTS: 1/4 cup of walnuts, almonds and pine nuts (can substitute),or pistachios
- Dried fruits: 1/4 cup of dried cranberries or dark raisins
- Honey (to taste) (not traditional)
- Soak the berries in water overnight; the next day, drain and place in a pot with 3 cups of water; bring to a simmer and let it cook gently for about 30 minutes; add the sugar and stir and simmer some more till thoroughly cooked. While the berries are cooking, soak the nuts in warm water for 30 minutes or longer. Drain the nuts and add them to the berries along with the orange blossom water and any dried fruits you wish to add. Cook a few minutes longer and serve warm or at room temperature.
23 Comments • Comments Feed
A very healthy and delightful pudding!
On March 12, 2012 at 11:22 am
Beautiful shot of the honey being drizzled on the pudding! I like your additions of pistachios and cranberries
On March 12, 2012 at 1:00 pm
Mark Wisecarver says:
Wow, very interesting.
I do use Wheat Berries for many things, including toasted for drinks, but have not tried something like this. Thanks so much! 🙂
On March 12, 2012 at 1:17 pm
I love this wheat berry pudding, though I have always made it with milk, orange blossom water and orange rind. A wonderful dish, as always, Joumana. All my love, xoxo
On March 12, 2012 at 1:32 pm
Joumana – I absolutely adore wheat berries especially in my ricotta pies 🙂 and this is so up my alley. Also I am totally using these flavors in my weekend oatmeal :))
chow! Devaki @ weavethousandflavors
On March 12, 2012 at 1:47 pm
Belinda @zomppa says:
Oo – what a great way to have wheatberries – this looks like the perfect sweetness.
On March 12, 2012 at 2:18 pm
Culinaire Amoula says:
Oh ça a l’air extra bon!! Bonne soirée.
On March 12, 2012 at 3:39 pm
As usual your recipe sounds gorgeous, but what always amazes me also, is the number of beautiful serving dishes, cloths and cutlery you possess and your ability to put them together to make such wonderful photos:)
On March 12, 2012 at 3:43 pm
@Sweffling: Most of the serving dishes are borrowed! Thanks for the praise!
On March 12, 2012 at 3:46 pm
Sarah Galvin (All Our Fingers in the Pie) says:
I love your pictures. And I like your way of soaking nuts. I did this with your muhammara recipe and it was great. Would never have known to do this.
On March 12, 2012 at 4:20 pm
I love wheatberries but have never eaten them as a sweet porridge. This looks wodnerful, wo much texture with the wheatberries, nuts and dried fruit. Yum!
On March 12, 2012 at 7:45 pm
The pudding looks and sounds wonderful!!! Love the honey being drizzled into the pudding.
On March 12, 2012 at 9:44 pm
I really enjoy the chewy texture and nutty flavor of wheat berries. I’ve never had them in a pudding, but certainly like the idea of it!
On March 12, 2012 at 10:01 pm
This is such a simple dessert and yet so dainty and delicate. I love wheatberries so I know I would love this!
On March 13, 2012 at 4:46 am
A wonderful dessert. We use wheat berries for a sweet dish served at memorials and one Greek chef made a dessert out out it one time. Love desserts that use fruits of any kind.
On March 13, 2012 at 6:33 am
Loved the photo of the kaak! Pita with handles! Almost thought they were purses at first. 🙂 Great photo.
And truly an unusual dessert, Joumana. Chock full of amazingly healthy things.
On March 13, 2012 at 10:00 am
Any luck with getting a recipe for Kaak?
On March 13, 2012 at 9:14 pm
@Mira: Not yet! I am not giving up, it is just taking me longer than I expected!
On March 13, 2012 at 11:53 pm
Nuts about food says:
Love the photo of the Kaak vendor, did not know this kind of bread.
On March 14, 2012 at 4:36 am
This is very special pudding for Müslims. We generally make this sweet on Muharrem month, especially on 10th of muharrem. We call it” aşure”
During this month, a woman in each house make similar pudıng in big pans and give relatives, neighbours and friends.
We also adds dried beans, chickpeas, rice, dried fruits such as figs, apricots..
Some part of Türkiye people add milk, molasses to enrich the taste.
It is one of the favourite sweets in my country.
On March 14, 2012 at 5:28 am
Joumana, I’m also very interested in kaak vendor. They look very beautiful.
I think honey is thebest choice to sweeten the puding.
On March 14, 2012 at 5:31 am
Oui, Chef says:
I am such a fan of wheat berries, I can’t wait to make this simple yet delicious pudding. I may even teach this one to my Cooking Matters students as it would be a tasty and healthy dessert alternative.
On March 15, 2012 at 8:23 am
sarah tannouri says:
making this tomorrow , can’t wait!
reminds me of my grandma :)))
On July 21, 2014 at 1:33 pm