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jabmeH | | Recipe |
| loSpev Suq vutwI'. wa' tlho'ren muq tIr. balDaq tIr lan vutwI'. bIQ lo'taHvIS ghaH,
tIr yIQmoH, ghIq balvo' bIQ 'Iq lIchHa'. bal yoymoH, 'ej balvo' pumbe'meH tIr, bal qat vutwI',
*mesh* lo'taHvIS. yIQtaHmeH tIr, Hoch jaj tIrDaq bIQ chu' lIch vutwI', ghIq lIchHa'. |
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Take 1 liter of wheat and place it in a jar. Moisten with water, and pour off the excess. Turn the
jar over, and cover it with nylon mesh to keep the grain from falling out.
Each day, pour fresh water on the grains and then pour it off, to keep them moist. |
| qaSpu'DI' jajmey puS, tunchoH tIr 'ej tIrvo' nargh porqoq mach.
balvo' tunchoHpu'bogh tIr lel vutwI' 'ej 'unDaq tapchu'. tIrDaq Soj qut na' (*table salt*) chel. |
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After a few days, the wheat will grow soft, and will begin to
sprout. Remove the sprouted wheat from the jar, place it in a bowl, and mash thoroughly. Add salt. |
| *flaxseed* naHlet Suq vutwI'. wa'maH cha' vatlhvI'
tlho'ren muq naHlet. bIQDaq naHlet lan ghaH. qaStaHvIS wa' jaj naQ bIQDaq naHlet pollu'taH. ghIq
bIQvo' naHlet lel vutwI' 'ej tapchu'. 'unDaq tIr naHlet je taplu'ta'bogh DuDchu'. |
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Take 120 milliliters of flaxseed and place in water. Let it
sit for a whole day. Remove the flaxseed from the water and mash thoroughly. Place the mashed
wheat and flaxseed in a bowl and mix well. |
| Soj DuDlu'ta'bogh lo'taHvIS vutwI', chabmey lang
chenmoH. cha'maH vatlhvI' 'uj juch chab; rutlh rur. chalDaq pagh 'eng tu'lu'DI' 'ej wovqu'DI' pemHov,
HurDaq chabmey lan, chabmey tujmoHmeH Hov. QaDchoHpu'DI' chabmey 'ej SubchoHpu'DI',
'IbDaq bIH lan vutwI'. DaH chab SoplaH vay'. |
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Make cakes from the combined mixture, in the form of
patties 7 centimeters in diameter. On a bright, cloudless day, place the cakes outside, so the sun can
heat them. When the cakes have become dry and solid, place them in a canister. The cakes are
now ready to eat. |
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