Varvara

A traditional sweet that is served on Saint Barbara day, and is eaten through Christmas fasting.

Ingredients

• 300 g of peeled wheat (wheat without its outer layer)
• 2 pinches of salt
• 3/4 cup sugar
• 1/2 cup of flour
• 1 teaspoon of ground cinnamon
• 1 cup of raisins
• 1 cup of walnuts
• 1/2 cup almonds
• 1/2 cup toasted sesame seeds
• 1/2 cup pomegranate
• For serving
• cinnamon
• a little of all the nuts that we added

Directions

1. To make the Varvara,
2. from the previous night we soak the wheat in a bowl full of water.
3. The next day, rinse the wheat very well in a colander, until the water runs clear.
4. Put it in a saucepan with the salt and add 1.5 liters of water.
5. As soon as it boils, lower the heat and boil the wheat on medium heat for about 15 to 20 minutes. Do not overcook the wheat or it will melt.
6. Also, watch the heat so that the liquid does not evaporate. We want the grain of wheat to be cooked and whole but also moist enough to bind the sweet properly.
7. Then, add the sugar and cinnamon and mix with a wooden spoon, little by little, stirring, add the roasted flour.
8. Control the density of the dessert by adding extra flour for a more consistent thick cream.
9. Let Varvara boil and the cream starts to thicken slightly. Boil for a few minutes.
10. When it leaves a thick layer on the back of the spoon it is ready.
11. Remember that the varvara may seem thin in the pot but when it cools it will firm up and set.
12. We leave some time on the counter to stop boiling.
13. Then throw in all the fruits and gently mix. Divide into 8-10 bowls.