Syrian Sliha

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This traditional Syrian sliha is an aromatic, texture-rich vegan dish that celebrates the wholesome flavour of wheat berries. Often prepared for celebratory occasions or as a nourishing breakfast, this recipe combines tender simmered grains with a crunchy medley of toasted pistachios, walnuts and pine nuts. The addition of fragrant fennel seeds and warm cinnamon provides a sophisticated spiced profile, while fresh pomegranate seeds offer a bright, jewel-like sweetness to every spoonful.

As a versatile plant-based option, this wheat berry salad is an excellent choice for those seeking a heart-healthy meal that can be prepared in advance. It works beautifully as a satisfying morning porridge alternative or a light afternoon snack. The mix of healthy fats from the nuts and complex carbohydrates from the ancient grains ensures a slow release of energy, making it as functional as it is delicious.

Ingredients for Syrian Sliha

240ml wheat berries, preferably soft white wheat berries
2 tablespoons fennel seeds
150g shelled, unsalted pistachios
150g pine nuts
150g chopped walnuts (in about 1/2-inch bits to match the pistachios)
50g sugar
50g pomegranate seeds
20g unsweetened shredded coconut
1/2 teskedar malen kanel
1/2 teskedar salt

How to make Syrian Sliha

Soak the wheat berries in a big bowl of cool water for at least 8 hours and up to 16 hours.
Drain the wheat berries in a fine-mesh sieve or a small-holed colander set in the sink. Dump the grains into a medium saucepan with the fennel seeds and fill the saucepan two-thirds of the way with water. Bring to a boil over high heat. Reduce the heat to low and simmer until the grains are tender, about 50 minutes. Drain again in that sieve or colander; if you're using a standard colander with larger holes, line it with cheesecloth or paper towels so you don't lose the fennel seeds.
As the wheat berries cook, scatter the pistachios, pine nuts, and walnuts in a large dry skillet and set it over medium-low heat. Toast, stirring once in a while, until the nuts are lightly browned, maybe 5 or 6 minutes. Spread them out on a large cutting board and cool for a few minutes; then chop them into small pieces, about the size of the wheat berries themselves.
Scrape the wheat berries and fennel seeds into a big bowl. Mix in everything else: the chopped nuts, sugar, pomegranate seeds, coconut, cinnamon, and salt. Cool to room temperature before serving, or store in a sealed container in the refrigerator for breakfasts (or snacks) in the week to come.

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