• 2 cups whole wheat berries soaked overnight (or bulgur wheat)
• 1 cup poppy seeds
• 50 grams maple syrup
• 50 grams raisins
• 1 cup almonds
• 1 cup walnuts
• 1 cup hazelnuts
• Water

Decorations

• Candied fruits
• Apple

PREPARATION:

1. Use 1 portion of wheat for every 2 or 3 portions of boiling water, and we turn on the stove, simmer it for about 1 hour.
2. Soak the poppy seeds in boiling water to remove the bitterness. Drain off the seed, wash it well to remove bitterness.
3. Soak the raisins for 20–30 minutes to let them hydrate and become bigger. Drain off.
4. Roast the almonds until they become a golden color. Remove from pan, put in a bowl.
5. Roast walnuts and hazelnuts, toast them together on low flame, until they became golden in color. Remove from pan, put them together with almonds.
6. Take the raisins and add them to the wheat, stir it a bit.
7. Grind the poppy seeds using the mortar until they are milky, then add them to the wheat.
8. We stir and wait for 5–10 minutes so they are hydrated.
9. Put the mixture of walnults, hazelnuts, and almonds into the mortar and grind well. Then put them into the flour, and mix well.
10. Add in maple syrup. Thes syrup is sweet enough, so we can put less than we would put sugar. Stir well. Turn off heat, and place in the fridge to cool for 2 hours.

Garnish:
Decorate with colorful candied fruits: with cherries, oranges, pears and apple, etc.