Boiled Wheat (Zhito)

Steps

1. 1
   Pick over the wheat, rinse it in several changes of water until the water runs clear, then cover with cold water and leave to soak overnight.
2. 2
   Drain, put the wheat in a large pot, cover with fresh water by 5 cm, add the salt and bring to the boil. Skim off the foam.
3. 3
   Cover and simmer over low heat for 1 1/2–2 hours, topping up with boiling water as needed, until the grains split open and are tender but still chewy.
4. 4
   Drain well in a colander, then spread the wheat on a clean tea towel and leave for 1–2 hours to dry — wet wheat dissolves the sugar into a sticky syrup.
5. 5
   Toast the walnuts in a dry pan for 3–4 minutes; rinse the raisins in warm water and pat them dry.
6. 6
   Mix the dry wheat with the sugar, walnuts, raisins and cinnamon, taste and add more sugar if you like.
7. 7
   Heap it on a plate or in a bowl and serve at room temperature; on Christmas Eve it stands among the meatless dishes, and at a memorial each guest takes a spoonful for the soul of the departed.