This snayniyeh recipe is a classic healthy Lebanese pudding from the wonderful Nayla Audi by way of a variation to Christmas fare.
340g bulgar wheat, soaked overnight
6 tbsp sugar
1 tbsp orange blossom water
1 tbsp rose water
2 tbsp almonds
2 tbsp walnuts
2 tbsp pine nuts
2 tbsp pomegranate seeds (optional)
Remove the wheat from the water and boil in very little water until tender and all the liquid has evaporated. Stir in the sugar at the end of the boiling process, and leave to cool. Then add the orange blossom and rose waters, and serve in a bowl with the nuts and pomegranate seeds scattered on top.