Snayniyeh cooked wheat kernels
Snayniyeh is a traditional Lebanese dessert made from cooked wheat kernels. It’s a healthy, comforting treat that we especially enjoy in the winter. Sweetened gently and topped with nuts and raisins, it’s soft, warm, and full of natural flavor. For me, it’s even more special because it’s a dessert my grandma used to make, and the aroma of cinnamon, rose water, and orange blossom always brings back memories of her cozy kitchen.
Servings 24 Medium cups
Ingredients
- 2 lb soft wheat kernels
- Water enough to cover the wheat and a bit more
- 2 cinnamon sticks
- 1 tsp orange blossom water
- 2 tsp rose water
- Sugar to taste or honey
Topping
- Shredded coconut
- Walnuts
- Almonds
- Pistachios
- Golden raisins
Instructions
- Clean the wheat: Pick out any debris like stones or black spots.
- Wash: Rinse the wheat several times until the water runs clear.
- Cook: Place the wheat in a pressure cooker with enough water to cover it generously. Add the cinnamon sticks and cook under pressure for 25 minutes.
- Check texture: Use a fast release to open the cooker. If the wheat looks too dry, add a little hot water and stir.
- Flavor: Add sugar (or honey), rose water, and orange blossom water. Mix well.
- Simmer: Let it simmer for 10 minutes; the liquid will thicken slightly.
- Serve: Serve warm and top with your choice of nuts and raisins.
Notes
- Sweetness: Adjust sugar or honey to your taste. Some enjoy snayniyeh naturally sweet from the wheat and raisins, while others prefer it sweeter.
- Water consistency: For a snack version, keep it drier. For dessert, add more liquid so it’s soft, comforting, and flavorful.
- Aromatic waters: Rose water and orange blossom water are strong—start with the recommended amount and adjust according to your preference.
- Cooking method: Pressure cooker is fastest (~25–30 minutes). Stove-top takes 1–2 hours. Slow cooker works too, but takes 4–6 hours.
- Toppings: Nuts, raisins, or coconut are traditional, but you can experiment with any favorite nuts or dried fruits.
- Serving: Best enjoyed warm, but it can also be served cold or at room temperature.
- Make ahead: Snayniyeh can be stored in the fridge for 4–5 days or frozen for up to a month. Always add toppings before serving to keep them crunchy.