This is a traditional grain dish that is used from Macedonia through Persia. This version is taken from a Greek cookbook. This recipe makes 3.5 lbs and can be stored in the refirgerator.
Bring the milk to a boil in a pan, stirring constantly. Add salt, reduce heat and gradually add cream of wheat / bulgur mixture, stirring contantly with a wooden spoon for 10-15 minutes until very thick.
2
Remove from heat, cover with a thick cotton towel and let cool.
3
Break dough into small, rough pieces and put them on a thick cotton cloth in a single layer. Let stand in a dark, well ventilated place for about 2 hours until dry and crumbly.
4
Rub pieces through a coarse strainer, then spread out on a thick cotton cloth, and leave in a cool place for 4-5 days, until completely dry.
5
Store in a cotton bag hanging in a cool place or in the refrigerator.
