First, clean the wheat and wash it well until all the excess skins come to the surface and are separated, then soak it in water. Change the water from the wheat 4 to 5 times a day. After two days, when the tips of the wheat turn white, spread a clean cloth in a colander and pour the wheat, then turn the edges of the cloth over and cover the wheat completely. Water it 3 to 4 times a day and let the excess water drain out from under the strainer until the wheat sprouts silver. When the sprouts are the size of a knuckle, pass them through a meat grinder and float them in a large container of water. After mixing them well with water, pour them into a strainer and completely separate the juice. The juice should be completely clear. Now you can mix the sprout flour or sandak flour with it until it becomes like buttermilk, then put it on the heat and stir regularly with a wooden spoon. Now pour as much water as you can on the ground sprout and press until its juice is completely separated. After the initial straining, it is better to repeat it twice more and add the water obtained after each time the semno hardens. In fact, whenever it wants to harden, add some of that water to the semno. To prevent it from sticking to the bottom, when it thickens, add the almonds with the skin that you have washed thoroughly. If it still wants to harden during the cooking time, add water twice more and let it thicken again. In this case, it will be both more colorful and sweeter. The cooking time is usually about 15 to 18 hours. After this time, brew it on very low heat for 4 to 6 hours. Then, place it in a dish and decorate it with sliced almonds and pistachios.
