SUMANAK/SUMALAK/SUMANAKPAZI/SUMALAKPAZI is one of the Tajiks’ ancient traditions of cooking the herbal dish based on the wheat grown out in the eve of Navruz. Sumanak absolutely differs from other dishes. And it represents a very caloric food.
So, wheat is a basic raw for sumanak. The methods of cooking wheat to be used require special knowledge and skills. The wheat sort ‘joidori’ is usually chosen, in which there is more juice. It is sorted out, wheat is carefully washed several times in cold water and it is left in water for one day. Then, the wheat is put into a ceramic source, smoothly laying it out and covering with a white cloth. Early morning, it is poured with water.
When the wheat starts growing out, it is ready for sumanak, it is cut with a knife on 10 sm. These pieces are ground and juice is squeezed out of them. Then, this juice is mixed with some quantity of dough and is put into the cauldron. Then the cauldron is put on the fire. Women stir the cauldron’s content by turn without stopping. Fire must be large and constant. In order it could not be adhered to the bottom, 10 – 15 stones or nuts are thrown into the cauldron. If sumanak will be constantly boiled, it will be ready during not less than 12 hours.
And another way of cooking sumanak/sumalak differs from the above-noted one a little bit. Wheat is taken to cook sumanak, it is sorted out, washed in cold water many times. Then, the wheat is put into stainless ware with water and is kept in it for three days. Then, the wheat is put on a clean board and poured every morning. After wheat’s out-growing, (about 3 – 4 days) the out-growing grass is cut for pieces and washed carefully. Then, it is little poured with water from above, and it is filtered through clean gauze three times. Therefore all juice is taken off it. In the cauldron, cotton oil is boiled separately, it is cooled, and dough and wheat juice are added and boiled on a large fire. Sumanak is boiled on a large fire for 11 – 12 hours and in order it could not be slightly burnt, 15 – 20 nuts or stones are put into the cauldron. Sumanak is constantly stirred with a wooden stick or skimmer, ladle.
After sumanak was boiled, it is kept in the cauldron without fire for 2 – 3 hours.
Some people, for example, the Tajiks of Bukhara add some sugar to sumanak. In this case, sumanak becomes to be sweeter and is kept longer.
There is also another method of cooking sumanak: wheat juice is added to dough instead of water and is baked in oven.
1,5 kg. wheat, 2 kg. flour from spring wheat, and 15 – 20 nuts or stones for 1kg. cotton oil.