How to Make Sumalak: A Traditional Uzbek Recipe

How to make sumalak

Sumalak is traditionally prepared in large quantities, but smaller versions can be made at home. Below are two recipes: one for a large communal pot, as traditionally prepared during Navruz, and another for a smaller household batch. 

Large-batch sumalak recipe (80 litres)

Ingredients:

• 16 kg wheat grains 
• 80-90 kg wheat flour 
• 5 litres vegetable oil (traditionally cottonseed oil) 
• 10-15 small clean stones or walnuts (optional, to prevent burning) 
• Water, as needed 

Instructions: 

Step 1: Sprouting the wheat 

• Soaking: Rinse the wheat grains thoroughly and soak them in water for three days, changing the water daily. 
• Germination: Drain the grains and spread them in a shallow container. Keep them in a warm, dark place, sprinkling them with water 2-3 times daily. In 3-4 days, they should sprout with white roots and green shoots. 

Step 2: Preparing the wheat extract 

• Cut the sprouts and grind them into a fine paste using a food processor or meat grinder. 
• Place the paste in a bowl, add water, and mix well. 
• Strain the mixture through a sieve lined with muslin to extract the milky liquid. Repeat this process with fresh water until the liquid runs clear. 

Step 3: Cooking the sumalak 

• Heat the vegetable oil in a large, thick-bottomed pot. 
• Gradually add the wheat extract and all the flour, stirring continuously to prevent lumps.
• As the mixture thickens, add more wheat extract while stirring. This process can take several hours.
• Add clean stones or walnuts to help prevent burning and to symbolise good luck.
• Stir constantly for 10-12 hours until the mixture reaches a caramel colour and thick consistency. 
• Remove from heat, cover, and let it rest before serving. 

Sumalak is best enjoyed warm with bread and tea. It is traditionally shared with friends, family, and neighbours, symbolising unity and prosperity. 

Small-batch sumalak recipe for home preparation (3 litres)

Ingredients:

• 500 g wheat grains 
• 2 kg wheat flour 
• 1 litre cotton oil 
• 2-3 small clean stones or walnuts (optional) 
• Water, as needed 

Follow the instructions for the large batch but stir for 6-8 hours instead. 

Learn more about sumalak

The story and history surrounding sumalak is fascinating and shows such a wonderful part of the culture and community spirit in Uzbekistan. Read our complete guide to sumalak to find out everything you need to know about this special dish.