A sweet & nutty wheat-berry porridge traditionally made to celebrate a baby's first tooth, but when made this way can offer a pretty delicious & nutritious breakfast for the whole family!
We’ve got a first tooth, yey! And so we ate Snayniyeh, a lebanese tradition to celebrate baby’s first tooth, made of cooked wheat berries, sweetened, flavored with blossom & rose water, & topped with nuts, pomegranate seeds, raisins, mlabbas.. whatever you like! Without the more modern toppings used for snayniyeh parties these days (ie the candy!) and you stick to nuts & natural sweeteners, it actually makes a really nice breakfast for the whole family, think oatmeal's cousin.
I made a plain batch, sweetened ours with honey, and baby’s with apple sauce! A baby who’s eaten pretty much everything before that first tooth graced us with its appearance deserves to eat her important milestone’s centerpiece, don’t you think?! 😉
Soak the wheat berries overnight in water and a little apple cider vinegar.
Drain and rinse the wheat berries. Add into a pot along with the milk or water and boil until cooked through and the liquid is absorbed. Remove from heat and drizzle over the rose & blossom water.
Allow the cooked wheat to cool down, place in serving bowls and top with nuts and drizzle with honey to preference.
Crush some of the nuts into a fine crumb then add over the cooked wheat along with the apple sauce.
Ingredients
Directions
Soak the wheat berries overnight in water and a little apple cider vinegar.
Drain and rinse the wheat berries. Add into a pot along with the milk or water and boil until cooked through and the liquid is absorbed. Remove from heat and drizzle over the rose & blossom water.
Allow the cooked wheat to cool down, place in serving bowls and top with nuts and drizzle with honey to preference.
Crush some of the nuts into a fine crumb then add over the cooked wheat along with the apple sauce.