Soumalak (samanu)

A thick, sweet pudding made from fermented and ground wheat germ, cooked slowly until silky. Traditionally prepared for Norouz, the Persian New Year, it is shared among neighbours and friends.

15 h
6 servings
Advanced
Budget-friendly
🇮🇷 Iran

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Ingredients

2 l Water
300 g Wholemeal wheat flour
2 tbsp Vegetable oil

Sucre

200 g Caster sugar
1 tbsp Orange blossom water

Spices & seasoning

1 pinch Salt
1 pinch Ground cardamom

Optional extras

50 g Toasted flaked almonds

Nutrition facts

347 kcal per serving

Protein: 6.8 g
Carbohydrates: 67.1 g
of which sugars: 34 g
Fat: 5 g
Fiber: 1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Sprout the wheat by soaking it for 24 hours, then keeping it moist in a covered bowl for 3 days, until small white shoots appear.
Blend the sprouted wheat with a little water until you have a smooth paste, then strain through a fine sieve, pressing to collect a thick milk.
Let this liquid rest for 12 hours at room temperature: the starch settles at the bottom and you pour off the clear water on top.
In a large pot, fry the flour in the oil for 3 minutes over medium heat, stirring, to lightly toast it.
Add the starch sediment and the water, then stir constantly over low heat for 2 to 3 hours until the mixture thickens and gleams.
Stir in the sugar, orange blossom water, salt and cardamom, and cook for another 15 minutes to fully dissolve the sugar.
Pour into individual bowls and let cool; decorate with toasted almonds and serve warm or cold.