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Oriental Wheat Dish

A dish of wheat roasted with oil and salt after soaking and boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Oriental Wheat Dish

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Pick the wheat clean and wash it in two waters.

  2. Expose the wheat to the sun for several hours.

  3. Soak the wheat for about six hours.

Cook and roast

  1. Boil the wheat in the soaking water, adding more water as needed, for four hours until perfectly soft and cracked open.

  2. Transfer the wheat to an earthenware dish.

  3. Pour a generous amount of oil over the wheat and salt to taste.

  4. Place in a 350°F (175°C) oven for fifteen minutes, leaving the dish uncovered.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Wheat
Forms the body of the dish and softens and cracks open during long boiling.
Oil
Adds richness and moisture and helps the wheat brown in the oven.

The step that matters

Boiling the wheat until fully soft. Wheat kernels must be cooked long enough for the starch to gelatinize and the bran to soften. Undercooked grains stay hard and chewy, and adding water as needed keeps them from drying out or scorching.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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