by Poopa Dweck

Though this healthy whole-grain dessert is served with gusto to celebrate a baby’s first tooth—viewed by Aleppian Jews as an omen of good health—sliha also makes for a great Tu B’Shevat treat. Rich in nuts, wheat and pomegranate, this dish features some of the seven species of Israel that are traditional served for the holiday.

Ingredients

1 cup sugar

1 teaspoon ground cinnamon

1 cup coarsely chopped walnuts

1 cup pistachios, shelled, blanched and peeled

1 cup pine nuts

1 cup husked whole wheat kernels, picked over and rinsed

2 tablespoons anise seeds

1 teaspoon rose water

3 tablespoons grated fresh coconut meat

3 tablespoons pomegranate seeds (1/2 pomegranate, optional)

Directions:

1. Combine the sugar, cinnamon, walnuts, pistachios, and pine nuts in a large mixing bowl. Set aside.
2. Boil the whole wheat kernels and anise seeds in 2 quarts water in a medium saucepan over medium-high heat. Reduce the heat to low and simmer for 1 hour or until th ekernels begin to open. Remove from the heat and drain.
3. Add the wheat-anise seed mixture to the cinnamon-nut mixture and mix thoroughly. Stir in the rose water and mix well. Top with the coconut and pomegranate seeds, if desired, before serving. This dish will keep refrigerated for one week.

Serves 8 to 10.