Snacks

Hedik (First-Tooth Wheat Dish) | With Walnuts and Pomegranate

Name: Hedik (First-Tooth Wheat Dish) | With Walnuts and Pomegranate
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6 kişilik
Ingredients: 300 gram wheat berries for ashure; 1400 ml water; 6 gram salt; 70 gram walnut kernels; 120 gram pomegranate seeds

0.0 0 reviews 0 views

Ümran TanrıkuluCuisinier de Ligne

09 September 2026 Last updated: 09 September 2026

This traditional Anatolian dish of boiled wheat is shared with neighbors when a baby gets their first tooth. It is served in bowls with walnuts and pomegranate seeds. It differs from a sweet wheat pudding simmered with sugar and dried fruit: this dish is plain wheat with salt and grains that stay intact. The key is to soften the wheat without letting it split or fall apart.

Hedik (First-Tooth Wheat Dish) | With Walnuts and Pomegranate

6 servings 15 min + 65 min Easy

Step by Step

How to make it?

Rinse the wheat

5 min

Drain the soaked wheat and rinse the grains in a strainer three or four times, until the water runs clear. Pick out any stones, pieces of straw, or darkened grains by hand. Rinsing away surface starch helps keep the cooking water clear and prevents the grains from sticking together.

Boil

55 min

Put the wheat in a wide pot, add 1400 ml cold water, and bring to a boil over high heat with the lid partly open. When it boils, skim off the foam with a skimmer, reduce the heat, and simmer gently for about 60 minutes. Keep the water about two finger-widths above the grains, adding hot water as needed. Add the salt during the final 10 minutes; by then the water will have reduced, so taste and adjust the salt once it is distributed through the grains.

Check for doneness and drain

5 min

Take out one grain with a spoon and press it between two fingers: it is ready when the inside is soft but the grain still holds its shape. If it mashes like dough, it is overcooked. Remove the pot from the heat and drain the wheat in a colander, reserving 200 ml of the cooking water. Spread the grains in a wide bowl and let them steam off for 5 minutes.

Finish with walnuts and pomegranate

8 min

Chop the walnut kernels into small pieces, each smaller than a lentil; this dish may be served to children, and whole walnut pieces can pose a choking risk for young children. For the same reason, serve the pomegranate seeds separately and do not give them to children under three years old. Divide the wheat among bowls, drizzle a spoonful of the reserved cooking water over each serving to keep it warm, top with walnuts and pomegranate, and serve right away.

Reminder

Soak the wheat overnight in plenty of cold water; wheat for sweet wheat pudding will not cook in the same time if left unsoaked, and the outside may break apart while the center stays firm. Allergen: Contains wheat (gluten) and tree nuts (walnuts). Check packaged-product labels for other allergens.

Nutritional Values · 1 serving

Values are estimates

274 kcalCalories

8.4 gProtein

40.8 gCarbohydrate

8.6 gFat

7.7 gFiber

3.2 gSugar

389 mgSodium

0.9 gSaturated Fat

Protein 12% Carbohydrate 60% Fat 28%

Reviews

Comments (0)

0.0 0 reviews 0% recommend it

5 0

4 0

3 0

2 0

1 0

Log in to comment

You need to sign in to your DadaGastro account to rate this recipe, share your experience, and join the comments. Reading comments is free.

No one has commented on this recipe yet. Write the first comment.

Ingredients

5 ingredients · 6 servings for

6 servingsServing

For boiling
300 g wheat berries for ashure
1400 ml water
6 g salt
For topping
70 g walnut kernels

What can I use instead?
hazelnut kernels — firmer and sweeter; use the same amount

pumpkin seeds — for diners with nut allergies; they do not need to be chopped finely
120 g pomegranate seeds

What can I use instead?
raisins — use when pomegranates are out of season; they are noticeably sweeter and do not release juice into the hedik