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Making Zjito for Serbian Slava

Updated on September 11, 2014

Zjito Is One of the Essential Elements of the Serbian Slava


Zjito is one of the two ceremonial foods made by Serbian families when they prepare to celebrate their Slava. It is made of wheat which is cooked and ground. This is mixed with finely ground walnuts, and sugar. In the picture, our friend Tim is getting a spoonful. That is traditionally the first thing a Slava guest does -- have a spoon of Zjito.


In this article I will demonstrate how my husband and I make it every year. Most of this is best shown with pictures. The ingredients are simple. Getting them ready to put together is the difficult part. And to prepare them we use tools we rarely use any other time of year. We have a special box marked for Slava for storing everything we use for Slava, including copies of the special recipes for the Slava Cake and for Zjito. In the box we also keep the silver candlestick that has been passed to my husband from his father, a supply of white candles, some floating wicks, a meat grinder, and a special nut grinder.

I took all the photographs used in this article.

Get Yourself in the Mood with Some Music

How About Some Atmosphere?

Making zjito isn't the most exciting job in the world. Parts of the work are tedious. Why not play this Serbian video of Slava music to get yourself in the mood. The images are also appropriate. This appears to be religious in tone, even though the music is lively.

The album I recommend from Amazon is of traditional Serbian music. It will remind you of Serbia if you came from there, or will inspire you to go back in time a bit as you prepare zjito in the old way.

Traditional Serbian Songs

Serbia: Traditional Music
Serbia: Traditional Music

This is available in a CD if you prefer it, but this is the MP3 version. It's a great accompaniment to spreading the wheat across the table surface or getting it into the bowl after it dries.

 

What You Need to Make Zjito for Slava

What You Need for Zjito

Although I've only put the three main ingredients in this picture, there are really five.

  1. 500 grams (about 1 lb) wheat berries. We have used soft white wheat berries. My mother-in-law told me to use hard red winter wheat, but later on she told me I should use the soft white wheat. Conclusion? Either one will work, since I've made zjito with both types.
  2. 400 grams raw walnuts.
  3. 400 grams white sugar (Start with 200 grams and increase as needed)
  4. 1 t. vanilla
  5. Confectioner's (powered) sugar to sprinkle on top of finished zjito

You will also need time -- at least two days, since the wheat is cooked one day, dried overnight, and then ground and mixed with the other ingredients.

I started this batch early for two reasons. First, I like to do the messiest things well ahead of time to make it easier to clean up the day of Slava. Second, I wanted to publish this in time to help some of you who might need help this Slava season.

You will need to weigh your ingredients for Zjito.

Because of this, I bought a scale early in my marriage. Even though we didn't start making the Slava foods at the beginning, most of the other recipes my mother-in-law passed to me used metric measurements, so I got a scale that would help me follow her recipes.

Polder 985-75 Professional Stainless Steel Analog Kitchen Scale, 11-Pound (5 kg.) Capacity
Polder 985-75 Professional Stainless Steel Analog Kitchen Scale, 11-Pound (5 kg.) Capacity

The trick to using any of these scales is to make sure that you set the scale to 0 with the empty container you will put the ingredients in on the scale before you fill it. That way, you are only going to get the weight of your ingredients -- not the container. Although I very much like the scale pictured here, you may want to look at some of the others. Just make sure whichever one you get has both metric and English measurements. This is the only one I'm sure has both out of the ones I looked at.

 

Expanded Directions on Photos Below for Cooking Wheat

We sort the wheat on small plates, preferably white, so we can better see any imperfections in the wheat.

When we cook the wheat, it normally takes about forty minutes to get done. You want it soft enough to chew easily so that it's not too hard for easy grinding. But you don't want it so wet it will take forever to dry.

Sorting and Cooking the Wheat for Zjito - Be sure to click each picture to its text.

Click thumbnail to view full-size
The wheat for zjito needs to be perfect. There should be no broken pieces or stones or other foreign matter mixed with the wheat. So we spend some time sorting through every grain to make sure it's as pure as it can be. You can see Kosta, my husband, looking through each grain. When the children were still around, they used to help, each with his own plate. Sometimes I help, but I'm usually doing other things in the kitchen.Here Kosta is emptying a freshly inspected plate of wheat into the bowl.When all the wheat is clean, we put it in a colander to rinse it until it's very clean.When rinsing is finished, put the wheat into a large heavy pan -- at least four quarts per pound. Put in twice the amount of water as wheat. Bring to a boil. Turn wheat down to medium -- hot enough to keep it boiling gently but not boiling over. Now the wheat has finished cooking.Put the cooked wheat into the colander again. Rinse it until any scum or residue is gone.After wheat is well rinsed, put colander over cooking pan to let all the water drain away. While the water drains away, prepare the table.
The wheat for zjito needs to be perfect. There should be no broken pieces or stones or other foreign matter mixed with the wheat. So we spend some time sorting through every grain to make sure it's as pure as it can be.
The wheat for zjito needs to be perfect. There should be no broken pieces or stones or other foreign matter mixed with the wheat. So we spend some time sorting through every grain to make sure it's as pure as it can be. | Source
You can see Kosta, my husband, looking through each grain. When the children were still around, they used to help, each with his own plate. Sometimes I help, but I'm usually doing other things in the kitchen.
You can see Kosta, my husband, looking through each grain. When the children were still around, they used to help, each with his own plate. Sometimes I help, but I'm usually doing other things in the kitchen. | Source
Here Kosta is emptying a freshly inspected plate of wheat into the bowl.
Here Kosta is emptying a freshly inspected plate of wheat into the bowl. | Source
When all the wheat is clean, we put it in a colander to rinse it until it's very clean.
When all the wheat is clean, we put it in a colander to rinse it until it's very clean. | Source
When rinsing is finished, put the wheat into a large heavy pan -- at least four quarts per pound. Put in twice the amount of water as wheat. Bring to a boil. Turn wheat down to medium -- hot enough to keep it boiling gently but not boiling over.
When rinsing is finished, put the wheat into a large heavy pan -- at least four quarts per pound. Put in twice the amount of water as wheat. Bring to a boil. Turn wheat down to medium -- hot enough to keep it boiling gently but not boiling over. | Source
Now the wheat has finished cooking.
Now the wheat has finished cooking. | Source
Put the cooked wheat into the colander again. Rinse it until any scum or residue is gone.
Put the cooked wheat into the colander again. Rinse it until any scum or residue is gone. | Source
After wheat is well rinsed, put colander over cooking pan to let all the water drain away. While the water drains away, prepare the table.
After wheat is well rinsed, put colander over cooking pan to let all the water drain away. While the water drains away, prepare the table. | Source

Have You Ever Eaten Zjito? - I had never tried it until I was invited to celebrate Slava the first time with Kosta's family.

Have you ever tasted zjito at a Slava?

See results

Expanded Directions for Photos Below on Drying Wheat

It is important to have a very large flat surface. Protect the table with oilcloth or a vinyl sheet if you don't have a table pad. Make a smooth layer of thick towels on the vinyl sheet or oilcloth table cover. Smooth it out. Then cover with a large white cotton sheet (not flannel) and smooth again to make sure any creases are minimal. You need a very smooth surface.

When this is done, carefully dump the wheat in the center of the table.

Now comes the fun part. You need to carefully spread the wet wheat out in across the table into a single layer. You have to be careful not to get close enough to the edge so that grains will fall off onto the floor. You don't want any of the wheat on top of a "hill" where it might roll down and stick to another grain. You want the wheat exposed to the air to get dry. Most families let the wheat dry overnight while they sleep. You still want it damp and not so dry it will be hard to grind.

Drying the Zjito - First you need a large flat surface, like a tabletop.

Click thumbnail to view full-size
To prepare your tabletop or other flat surface (I have used a twin bed and done it for a day instead of overnight.),you will need some very thick and thirsty cotton towels. Put them on top of a waterproof table cover or vinyl tablecloth.  Next, arrange a large white cotton sheet over the towels. Do not use flannel. Smooth the sheet out as best you can. As you can see, I didn't iron it, but one could.When the sheet is spread over the towels, dump the wheat carefully in the center of the table.You will want to spread the wheat berries out so they form only one layer. It looks easy, but you need to be careful not to get close enough to the edge of the table for the wheat to fall on the floor. When the wheat is dry, begin to carefully collect it toward the center by raising the edges of the sheet and smoothing the wheat off the sheet to get it nearer to the center or to one spot that's easy to reach.Keep at it. It takes patience. As you can see, some of the berries want to stick to the sheet. (This is why you didn't use flannel.) Just keep pushing the wheat toward the center into a pile.When the wheat is thick enough in one spot, start scooping it into a bowl. Continue until all the wheat berries are in your bowl. Now it's time to grind your wheat.
To prepare your tabletop or other flat surface (I have used a twin bed and done it for a day instead of overnight.),you will need some very thick and thirsty cotton towels. Put them on top of a waterproof table cover or vinyl tablecloth.
To prepare your tabletop or other flat surface (I have used a twin bed and done it for a day instead of overnight.),you will need some very thick and thirsty cotton towels. Put them on top of a waterproof table cover or vinyl tablecloth. | Source
Next, arrange a large white cotton sheet over the towels. Do not use flannel. Smooth the sheet out as best you can. As you can see, I didn't iron it, but one could.
Next, arrange a large white cotton sheet over the towels. Do not use flannel. Smooth the sheet out as best you can. As you can see, I didn't iron it, but one could. | Source
When the sheet is spread over the towels, dump the wheat carefully in the center of the table.
When the sheet is spread over the towels, dump the wheat carefully in the center of the table. | Source
You will want to spread the wheat berries out so they form only one layer. It looks easy, but you need to be careful not to get close enough to the edge of the table for the wheat to fall on the floor.
You will want to spread the wheat berries out so they form only one layer. It looks easy, but you need to be careful not to get close enough to the edge of the table for the wheat to fall on the floor. | Source
When the wheat is dry, begin to carefully collect it toward the center by raising the edges of the sheet and smoothing the wheat off the sheet to get it nearer to the center or to one spot that's easy to reach.
When the wheat is dry, begin to carefully collect it toward the center by raising the edges of the sheet and smoothing the wheat off the sheet to get it nearer to the center or to one spot that's easy to reach. | Source
Keep at it. It takes patience. As you can see, some of the berries want to stick to the sheet. (This is why you didn't use flannel.) Just keep pushing the wheat toward the center into a pile.
Keep at it. It takes patience. As you can see, some of the berries want to stick to the sheet. (This is why you didn't use flannel.) Just keep pushing the wheat toward the center into a pile. | Source
When the wheat is thick enough in one spot, start scooping it into a bowl. Continue until all the wheat berries are in your bowl. Now it's time to grind your wheat.
When the wheat is thick enough in one spot, start scooping it into a bowl. Continue until all the wheat berries are in your bowl. Now it's time to grind your wheat. | Source

Tools for Grinding the Zjito Wheat and Nuts

We have used a manual meat grinder every year. It was inherited from a first cousin three times removed. That means it's old and you'd probably have to search an antique store to find one just like it. Frankly, if you're going to do this every year, I wouldn't use a manual grinder for the wheat. My husband is strong, but he gets very tired before he finishes grinding one pound of cooked wheat. That's why I have the electric one I've recommended here on my wish list at Amazon.

As to the nut grinder we use, my mother-in-law had one sent from Switzerland, since she couldn't find one here in the United States. The nuts have to be ground so fine that they almost look like flour. If you are fortunate, whoever passes the candle to your family will have a nut grinder to pass down to you, too. My mother-in-law like to make here own batch of zjito each year anyway so she kept her grinder and had an aunt in Yugoslavia get one for us. A nut chopper just won't cut it.

If you can't get the wheat locally at a whole foods store, Amazon has that, too. I prefer the soft white wheat berries.

Deni 3500 800-Watt Professional Grade Meat Grinder
Deni 3500 800-Watt Professional Grade Meat Grinder

Of all Amazon's electric grinders, this one got the best reviews. We tried to buy a cheap one at Harbor Freight and we couldn't get it to work. Then we couldn't find our receipt to return it. A part was missing, so our money was wasted. We should have gotten a more expensive one with good reviews, like this one.

 

Grinding the Wheat - Be sure to click each picture to see the captions.

Click thumbnail to view full-size
You will need a way to grind the wheat. Kosta is using a meat grinder made in the 1800's that's been in one of our families for generations.  If you are smart, you will buy a high quality electric grinder such as the one I showed you in the last moduBecause the wheat got a little drier than intended, Kosta sprinkled a bit of water in each hopper load to make it easier to grind. The water is in the little glass on the counter. He fills the grinder hopper by scooping wheat from the bowl with a 1/4This is the pan of ground wheat. It looks amazingly like hamburger, except it's not as red. When I used to use red wheat, it did look like ground beef.We ground the wheat the night of November 29. We will not assemble the zjito until December 18. So to keep it fresh, I will freeze it in this bag until the morning of December 18, then remove it from the freezer and bring it to room temperature. I wi
You will need a way to grind the wheat. Kosta is using a meat grinder made in the 1800's that's been in one of our families for generations.  If you are smart, you will buy a high quality electric grinder such as the one I showed you in the last modu
You will need a way to grind the wheat. Kosta is using a meat grinder made in the 1800's that's been in one of our families for generations. If you are smart, you will buy a high quality electric grinder such as the one I showed you in the last modu
Because the wheat got a little drier than intended, Kosta sprinkled a bit of water in each hopper load to make it easier to grind. The water is in the little glass on the counter. He fills the grinder hopper by scooping wheat from the bowl with a 1/4
Because the wheat got a little drier than intended, Kosta sprinkled a bit of water in each hopper load to make it easier to grind. The water is in the little glass on the counter. He fills the grinder hopper by scooping wheat from the bowl with a 1/4
This is the pan of ground wheat. It looks amazingly like hamburger, except it's not as red. When I used to use red wheat, it did look like ground beef.
This is the pan of ground wheat. It looks amazingly like hamburger, except it's not as red. When I used to use red wheat, it did look like ground beef.
We ground the wheat the night of November 29. We will not assemble the zjito until December 18. So to keep it fresh, I will freeze it in this bag until the morning of December 18, then remove it from the freezer and bring it to room temperature. I wi
We ground the wheat the night of November 29. We will not assemble the zjito until December 18. So to keep it fresh, I will freeze it in this bag until the morning of December 18, then remove it from the freezer and bring it to room temperature. I wi
#22 Deluxe Heavy Duty Manual Tinned Meat Grinder (3 stuffing funnesl, stuffing stars, flange, 2 SS grinder
#22 Deluxe Heavy Duty Manual Tinned Meat Grinder (3 stuffing funnesl, stuffing stars, flange, 2 SS grinder

This appears to be the manual grinder with the highest reviews. I didn't see anything to push the meat down in the hopper, but I think such a feature would be useful. Our manual grinder doesn't have one either, but we wish it did.

 

Preparing the Nuts for Zjito - Again, be sure to click each picture to enlarge and see the captions.

Click thumbnail to view full-size
First weigh your nuts. Don't forget to put the container on empty first to set scale to zero before putting nuts in container. You want 400 grams of nuts for each pound of wheat. Double if you want a lot extra for more peopleKosta had finished grinding the nuts, while I was engrossed in a software update.  I put the nut grinder back together so you could see it. The nuts are much easier to grind than the wheat.This shows you the side view of the grinder. It comes with a pusher to protect your fingers as you push the nuts down into the hopper. Do not immerse this pusher. It is hollow and the water goes inside and is hard to remove. Just rinse and dry. You can see that the finished nuts are as fine as meal. They need to be that fine.As I did with the wheat, I  packed this in a bag to freeze until December 18 to mix with the other ingredients. You don't really need to thaw it first. Just take it from the freezer and move it into the refrigerator in the morning.
First weigh your nuts. Don't forget to put the container on empty first to set scale to zero before putting nuts in container. You want 400 grams of nuts for each pound of wheat. Double if you want a lot extra for more people
First weigh your nuts. Don't forget to put the container on empty first to set scale to zero before putting nuts in container. You want 400 grams of nuts for each pound of wheat. Double if you want a lot extra for more people | Source
Kosta had finished grinding the nuts, while I was engrossed in a software update.  I put the nut grinder back together so you could see it. The nuts are much easier to grind than the wheat.
Kosta had finished grinding the nuts, while I was engrossed in a software update. I put the nut grinder back together so you could see it. The nuts are much easier to grind than the wheat. | Source
This shows you the side view of the grinder. It comes with a pusher to protect your fingers as you push the nuts down into the hopper. Do not immerse this pusher. It is hollow and the water goes inside and is hard to remove. Just rinse and dry.
This shows you the side view of the grinder. It comes with a pusher to protect your fingers as you push the nuts down into the hopper. Do not immerse this pusher. It is hollow and the water goes inside and is hard to remove. Just rinse and dry. | Source
You can see that the finished nuts are as fine as meal. They need to be that fine.
You can see that the finished nuts are as fine as meal. They need to be that fine. | Source
As I did with the wheat, I  packed this in a bag to freeze until December 18 to mix with the other ingredients. You don't really need to thaw it first. Just take it from the freezer and move it into the refrigerator in the morning.
As I did with the wheat, I packed this in a bag to freeze until December 18 to mix with the other ingredients. You don't really need to thaw it first. Just take it from the freezer and move it into the refrigerator in the morning. | Source

Finishing the Zjito

I originally wrote this part when we first started making zjito. As you recall, we froze the prepared wheat and nuts. Go ahead and read the directions in this module and I'll add the step-by-step pictures I took the night before Slava in 2009 in the next module.

The night before or the morning of Slava, get out your thawed wheat and nuts. Put them in a huge bowl. I use an 8-quart stainless steel bowl. Put the wheat and almost all the nuts in the bowl. Save enough nuts to mound over the top of the zjito when it is molded. I'd reserve about two cups and put them aside.

Now you will want to add about 200 grams of the granulated white sugar and the vanilla extract. At this point in time I will put on a pair of disposable gloves because I don't like the stickiness of mixing without them. You will want to mix the wheat, nuts, and sugar with your hands. First just mix them well. Then start squeezing each handful to see if the ingredients will hold firmly together. The sugar is the glue. You keep adding a little bit more and mixing and squeezing until when you squeeze it, it holds together easily. Make sure all the ingredients are well mixed. Don't use more sugar than you need to make the mixture hold together and be mold-able.

Now is the time to get a beautiful plate out that is just large enough for you to mold the zjito into a mound. You might want to put a doily down on the bottom of your plate. Then mound the zjito mixture up until you have a lovely mound that fills most of the plate and leaves at least an inch of empty plate (or doily) around the edges.

When you are happy with your creation, start mounding the nuts along the edges so they form a thin layer all over the mound. Press the nuts down firmly against the mound so they stay put. When this is done, sift a layer of the powdered sugar over the nuts . Now you are finished. Put it in the refrigerator until you are ready to serve this to your guests. Or, if it's cold enough in your house, just leave it where you will finally serve it.

You Will Need a Very Large Bowl for Mixing Zjito

RSVP Endurance Stainless Steel Mixing Bowl, 8 Quart
RSVP Endurance Stainless Steel Mixing Bowl, 8 Quart

This is like mine. It gets the job done for me. If you expect a large crowd or your family likes to make a lot extra to eat the next week, you could get an even larger bowl. You will find all kinds of uses for this bowl once you have it.

 

Finishing the Zjito the night before Slava or the morning of - Please click each photo to enlarge and see the instructions.

Click thumbnail to view full-size
Put the ground wheat, most of the ground nuts, the vanilla and 200 mg of the sugar in a very large bowl. (You need to save enough nuts to cover the finished mound, so put them aside now or you will have to get out the nut grinder again.)You need to keep up a squeezing motion with your hands because you will need to know when the mixture is finally holding together. You want the sugar crystals to dissolve and the mixture to be able to be molded when you are finished. When the mixing is finished, you mold it into a mound on a decorative serving plate.The mound is about finished now.It's time to get those nuts you set aside before we started mixing. You need to cover the mound -- top and sides with the nuts. My husband is using a spatula to do thisNow the mound is covered and needs the powdered sugar to coat it.Kosta first gets the sugar into the sifter.He sifts the sugar over the top and sides so that the mound is covered. Taking the pictures was a great excuse to get him to do this part, since when I put on the nuts and sugar I never seem to get it done to his satisfaction.
Put the ground wheat, most of the ground nuts, the vanilla and 200 mg of the sugar in a very large bowl. (You need to save enough nuts to cover the finished mound, so put them aside now or you will have to get out the nut grinder again.)
Put the ground wheat, most of the ground nuts, the vanilla and 200 mg of the sugar in a very large bowl. (You need to save enough nuts to cover the finished mound, so put them aside now or you will have to get out the nut grinder again.) | Source
You need to keep up a squeezing motion with your hands because you will need to know when the mixture is finally holding together. You want the sugar crystals to dissolve and the mixture to be able to be molded when you are finished.
You need to keep up a squeezing motion with your hands because you will need to know when the mixture is finally holding together. You want the sugar crystals to dissolve and the mixture to be able to be molded when you are finished. | Source
When the mixing is finished, you mold it into a mound on a decorative serving plate.
When the mixing is finished, you mold it into a mound on a decorative serving plate. | Source
The mound is about finished now.
The mound is about finished now. | Source
It's time to get those nuts you set aside before we started mixing. You need to cover the mound -- top and sides with the nuts. My husband is using a spatula to do this
It's time to get those nuts you set aside before we started mixing. You need to cover the mound -- top and sides with the nuts. My husband is using a spatula to do this | Source
Now the mound is covered and needs the powdered sugar to coat it.
Now the mound is covered and needs the powdered sugar to coat it. | Source
Kosta first gets the sugar into the sifter.
Kosta first gets the sugar into the sifter. | Source
He sifts the sugar over the top and sides so that the mound is covered. Taking the pictures was a great excuse to get him to do this part, since when I put on the nuts and sugar I never seem to get it done to his satisfaction.
He sifts the sugar over the top and sides so that the mound is covered. Taking the pictures was a great excuse to get him to do this part, since when I put on the nuts and sugar I never seem to get it done to his satisfaction. | Source

It's actually quite tasty. We eat the leftovers for breakfast every day until it's gone. But the truth is, I'd probably not make it if it wasn't required for Slava. I enjoy it when I have it, but I don't enjoy making it as much as I enjoy eating it.If you are just beginning to celebrate Slava and need to make zjito, I hope this will be of help to you.In any case, I hope you'll let me know you were here and leave a comment.

© 2009 Barbara Radisavljevic

Do you think you'd like to try making zjito? - Please leave your comments here.

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    • BarbRad profile image
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      Barbara Radisavljevic 12 months ago from Templeton, CA

      We have stopped celebrating now because we aren't up to the work physically anymore. It was much better and made more sense when we had living family who understood it.

    • SusanDeppner profile image

      Susan Deppner 14 months ago from Arkansas USA

      It's so special that you've continued this tradition in your family for so many years. Slava of course is new to me and this was a very interesting way to learn all about it.

    • BarbRad profile image
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      Barbara Radisavljevic 19 months ago from Templeton, CA

      Maria, if I made it sound easy, I must not have written it correctly. I could not have done it without my husband's help with the grinding. It's worth the effort, though.

    • profile image

      Maria 23 months ago

      Thank you for sharing the recipe. My mother made this every Christmas and this year it will be my first attempt. You made it sound easy.

    • BarbRad profile image
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      Barbara Radisavljevic 4 years ago from Templeton, CA

      @MikeRobbers LM: Work it is. I've noticed that getting ready for any major religious celebration takes a lot of effort, especially on the part of the woman.

    • MikeRobbers LM profile image

      MikeRobbers LM 4 years ago

      I love refional foods and recipes and this one is quite interesting ! ti needs a lot time and effort though

    • profile image

      anonymous 5 years ago

      Thankyou, I am engaged to a serb, and I now make this recipie for him and his dad,(since his mother passed away , I am trying to continue the serbian recipes.) Fiist time last year.

    • debnet profile image

      Debbie 6 years ago from England

      Blessed by a Squid Angel ;)

    • profile image

      anonymous 6 years ago

      thank you for your zjito recipe. it is much appreciated as soon it is my slava. my mum normally makes it for me but unfortunately we have had a very painful fallout. due to pride i suppose, i am reluctant to ask anyone else in our family or our friends. much appreciated. Hvala.

    • profile image

      julieannbrady 7 years ago

      Well, I am nuts for nuts you know ... it sounds interesting and you surely provided many helpful pictures. I want to see more spotlighted pictures of the finished product -- close-ups. Zjito is such an interesting name!

    • BarbRad profile image
      Author

      Barbara Radisavljevic 7 years ago from Templeton, CA

      @anonymous: Since I didn't want to say "Because that's the way my mil said to do it," LOL, I decided to ask my husband, since I'd love to be able to skip this step myself. He says if you don't get most of the moisture out, it will be too mushy and won't mix well with the other ingredients. The sugar greatly increases the moisture when you add it. The trick is to get it dry enough not be mushy and still moist enough to be easy to grind. You could probably experiment with such things as trying to dry in microwave or oven to make it go faster. If you find a better way that still gives the right consistency for grinding, I hope you will return here and report it. I just haven't had the time to experiment, but i'd love to find an easier way.

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      anonymous 7 years ago

      HELLO i am in mexico my husband is serb ,is our first year celebrating slava by ourselves i am in panic i would like to prepare everything to make him feel comfortable is such an important day do you have any suggestion? i already took thre recipes to work on itgreetings and thank you jessica

    • profile image

      anonymous 7 years ago

      Why do the cooked wheat berries need to be dried? Why can't they just be drained, and then put thru the grinder? I love the taste but would like to cut the preparation time.

    • andreaberrios lm profile image

      andreaberrios lm 7 years ago

      This is excellent, I love trying new things. Sounds delicious, thanks for sharing it Barbara! 5*

    • SandyMertens profile image

      Sandy Mertens 7 years ago from Frozen Tundra

      First time I heard of this. Looks like a lot of work. Nice lens.