Makchoura

Nuts are a good source of vitamin E and unsaturated fats. Vitamin E is a powerful antioxidant that protects the skin from damage, especially in case of prolonged exposure to the sun. If the grape molasses is too thick to be measured, place the molasses jar in boiling water for few minutes before emptying it. Region:Chouf

1. Wash and rinse the wheat.
2. Bring to a boil 2 L of water in a covered pressure cooker and then add the whole wheat. Simmer for 45 minutes, then add 1 cup of water.
3. Mix 500 ml of water with the grape molasses, then add the mixture to the whole wheat. Add the milk powder and nutmeg. Stir well and pour 500 ml of water over the mixture. Simmer for 2 hours.
4. Soak the nuts in separate bowls filled with warm water.
5. Add 500 ml of water to the whole wheat mixture and simmer until thickened. Peel the soaked almonds. If peeling is difficult, boil the almonds and try again.
6. Divide the makchoura into small bowls and garnish with the nuts and almonds. Serve cold.