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10 December 2007 @ 01:09 pm
Halavah  
1 cup farina (cream of wheat)
1 cup sugar
1/2 cup (1 stick) butter
2 cups water
fruit as desired

Combine water, sugar, and fresh or dried fruit and simmer on a back burner. In another pot melt the butter over a low to medium low flame and add farina. Stir together and toast the farina for 20 minutes or until golden brown, stirring frequently to avoid burning.

Add the browned farina spoonful by spoonful to the simmering water and cook until thickened over medium heat. Serve warm or at room temperature. This cooks very much like polenta and can be formed into molds for a nice presentation.
 
 
 
Mari Adkinsmariadkins on December 10th, 2007 10:45 pm (UTC)
I <3 cream of wheat. Must try this!
lunaetstellaelunaetstellae on December 11th, 2007 12:05 pm (UTC)
Sounds good!
I have never tried this, but it reminded me of how my mom used to serve us cream of wheat for breakfast in the winter: spread the plain cooked cream of wheat on a dinner plate, top with dabs of butter and brown sugar sprinkled all over. Dust on a little cinnamon, maybe some raisins.

Mmmm....