Method
- Sprout the wheat (3-day project ? plan ahead): rinse wheat thoroughly. Soak overnight, drain. Spread on damp cloth, cover, rest 2-3 days, rinsing twice daily. Sprouts should be 2-3cm long.
- Grind the sprouted wheat: put through a meat grinder or food processor with 1L water. Strain through cheesecloth, pressing hard. Reserve the green-tinged sprouted-wheat juice. Discard solids.
- Place river stones at the bottom of a large heavy pot — this is the traditional Uzbek technique to prevent burning during the long cook.
- Add 4L water to the pot. Whisk in the flour gradually to prevent lumps. Add salt and oil.
- Bring to a simmer. Add the sprouted-wheat juice. Cook over medium-low heat for 6 hours, stirring every 15 minutes. The mixture will gradually darken, thicken and develop a deep caramel-and-malt flavour.
- Continue cooking 6 more hours, stirring less frequently — the sumalak should turn deep amber-brown and become very thick. Cool. Top with slivered almonds and walnuts. Serve at room temperature in small bowls. The dish is communal; sumalak-making is traditionally a women's gathering during the night before Navruz.
Common questions
Can Sumalak be made ahead?
Sumalak is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 720 minutes.
Is Sumalak spicy?
Sumalak as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Sumalak vegetarian or gluten-free?
This recipe contains gluten via the soy sauce and/or noodles. To make it gluten-free, substitute tamari for soy sauce.
How hard is Sumalak to make at home?
Sumalak is more demanding — total time around 780 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can Sumalak be scaled up or down?
This recipe is written for 12 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Sumalak is the Navruz (Persian/Central Asian spring equinox) dish — eaten on March 21st across Uzbekistan, Tajikistan, Iran and Afghanistan. The dish is over 2000 years old and is regarded as the most ancient Uzbek dessert. The all-night cooking is a women's communal tradition: women gather in courtyards to cook sumalak together, sharing stories through the night. Each Uzbek wife is supposed to make sumalak at least once in her life. Modern Uzbek diaspora communities continue making sumalak at Navruz; the dish has UNESCO Intangible Cultural Heritage recognition.
