Soak wheat berries overnight so they become soft
Boil wheatberries in a sauce pan. Cook until wheatberries are tender under medium heat for about an hour.
Drain cooked wheatberries and cool in a separate container
After wheatberries have cooled, dry them off gently over a clean dishcloth or kitchen towel. Transfer to a bowl after they are sufficiently demoisturized.
In another bowl, mix cinnaomon, cumin, salt
Heat a heavy bottomed pan or skillet on medium heat.
Toast almonds on this skillet and transfer to another container
Next add wheat flour to the skillet and move constantly with a spoon. The flour should not be allowed to char and settle burnt at the bottom of the skillet.
Next add wheatberries and move them around ont he skillet until they are sufficienlty dry
Next to this skillet add walnuts, raisins, spices
Transfer contents of the skillet to another bowl to cook
Add silver dragées. This is optional
When wheatberries have cooled enough, make a mould of your hands and place the wheatberry mound into a decorative container.
Sprinkle toasted sesame seeds, sugar.
Jordan almonds are usually used to design a cross on the dish.