Sumalak recipe

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METHOD OF PREPARATION
The rye is red, the wheat is cleaned and washed with cold water. It is placed in a stainless steel container and left to ferment for three days. After the wheat sprouts, spread it on a clean board (plywood with holes) 1-1,5 cm thick, light but not exposed to sunlight, and sprinkle with water in the morning on a snowy day. When the wheat grass (blue) is the length of the needle (after 3-4 days), it is cut into pieces and separated from the board.
The blueberries are chopped or threshed and poured over it and mixed, the juice is filtered through a sieve. In this way the juice is taken three times and stored in separate containers, for 0,5 kg of harvested wheat need 2 kg of wheat flour, 1 kg of cottonseed oil. In a saucepan, cool the cottonseed oil. The flour and first filtered juice are mixed on the side and boiled over high heat.

Then the second filtered juice is poured, which is also boiled, the third filtered juice is poured and continued to boil over high heat. In order not to get under it, 15-20 smooth stones and 10-12 walnuts, which look like walnuts, are washed and dug non-stop with a wooden shovel. Sumalak is boiled for 10-12 hours. The color of the finished sumalak is light brown, dark brown, the taste is sweet. When the sumalak is ripe, remove from the heat and simmer for 5-6 hours
Sumalak dates back to 3000 BC, according to some sources. since, to meet the spring, on the eve of the beginning of farming, Navruz. is prepared. From the 20s of the 90th century. Sumalak cooking is celebrated with great solemnity on the occasion of Navruz, especially among women.