Note: I haven't tried this recipe yet.

Ingredients:

� 5 pounds wheat kernels
� 1-1/2 pounds sesame seeds, toasted and ground
� 1-1/2 pounds walnuts, toasted
� 1 pound slivered almonds, toasted
� 1 or 2 boxes raisins, preferably golden
� 1 cup parsley, chopped
� 3 tablespoons, cinnamon
� 1 tablespoon nutmeg
� 1 tablespoon salt
� 1-1/2 boxes confectioners sugar, sifted
� 1 pound Jordan almonds

Preparation:

Cover wheat kernels with water and soak overnight.

Drain and rinse well.

Fill heavy pot with fresh water, add wheat and bring to a rapid boil.

Reduce heat and simmer for a minimum of 2 hours, until wheat is tender and begins to split open.

Stir frequently to prevent sticking, and add more water as wheat becomes absorbed.

Add salt during last 10 minutes.

Turn heat off and let stand for about 30 minutes.

Drain and rinse thoroughly in sieve.

Spread what on clean towels for about 2 hours in order to absorb moisture. Shake occasionally until completely dry.

In large bowl mix honey with wheat.

Add and mix sesame seeds, nuts raisins, parsley, cinnamon and nutmeg.

Prepare large tray by lining with wax paper or foil and paper doilies.

Press wheat down firmly, a layer at a time, with a piece of plastic or wax paper, into mound shape.

Cover surface with sifted confectioners sugar, pressing with clean paper until smooth.

Decorate with cross made from Jordan almonds.