Ingredients:

• 400 gr wheat grains
• 125 gr. white beans
• 125 gr. chick peas
• 150 gr. dried apricots
• 200 gr. raisins
• 150 gr. dried figs
• 1 table spoon grated orange peels
• 800 gr. sugar
• 5 liters water
• 1 table spoon sunflower oil
• 1 cup milk
• rosewater as desired

Soak the wheat in warm water, the beans in cold water and the chickpeas in a warm salty water overnight. Drain the chickpeas and beans, rinse and place in separate saucepans. Add the cold water and bring to the boil. Cover and simmer until very tender. Drain. Remove the skins of the chickpeas. Chop the dried apricots and figs into hazelnut sized pieces.

Pick off the stalks from the currants, wash and cover with water. Boil for 10 minutes and drain. Wash the wheat and drain. Place the wheat in a large saucepan with 5 litres of water and 1 tablespoon of sunflower oil.

Bring to the boil, cover and simmer over a low heat, stirring occasionally to prevent catching. When the wheat is tender to the point of mushy, add the currants, and cook for a further 5 minutes, stirring occasionally. Stir in the grated orange peel, chickpeas and beans, stirring constantly. Simmer for another 5 minutes or so. Add the dried apricots and sugar.

Source:http://cookbook.turizm.net/cookbook/default.asp