سنينة

Snaynieh

Name: Snaynieh
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 10 servings
Ingredients: 2 cups whole wheat berries (qameh); 0.5 cup, soaked overnight dried chickpeas; 2 tbsp anise seeds (yansoon); 1 cup sugar; 2 tbsp rose water; 2 tbsp orange blossom water (mazaher); 1 tsp ground cinnamon; 100 g, cut into small pieces qamar al-din (dried apricot paste); 0.5 cup golden raisins; 0.5 cup, roughly chopped walnuts; 0.5 cup blanched almonds; 3 tbsp pine nuts; 0.5 cup unsweetened shredded coconut; 0.5 cup, for garnish pomegranate seeds; 8 cups, plus more as needed water

📍 Lebanese Mountains 🍽 Desserts ⏱ Medium

A fragrant wheat berry pudding studded with chickpeas, dried apricots, and toasted nuts — perfumed with anise, rose water, and orange blossom — spooned into small cups and carried by hand to every neighbor, relative, and passerby on the day a baby cuts their very first tooth.

In Lebanon, the arrival of a baby's first tooth is not a quiet moment — it is an occasion for the whole neighborhood to gather. The moment a mother spots that first white edge pressing through the gum, she begins cooking Snaynieh, a sweet wheat pudding that carries the ancient symbolism of abundance and new life: wheat for nourishment, chickpeas for strength, dried fruit for sweetness, and nuts for prosperity. Trays of small cups are walked to every door on the street — the more doors you knock on, the more blessings return to the child. The tradition traces its roots deep into Levantine folk belief, where the first tooth is understood as the beginning of the child's capacity to eat, to speak, to grow into the world. Some families recite a small prayer as they serve each portion; others simply smile and say "inshallah tkammel bi ssaha" — may she complete her life in health. In a culture where food is how love travels between people, Snaynieh is perhaps its most tender expression: the day your child becomes a little less newborn, you feed the whole village.

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Ingredients

2 cups whole wheat berries (qameh)
0.5 cup, soaked overnight dried chickpeas
2 tbsp anise seeds (yansoon)
1 cup sugar
2 tbsp rose water
2 tbsp orange blossom water (mazaher)
1 tsp ground cinnamon
100 g, cut into small pieces qamar al-din (dried apricot paste)
0.5 cup golden raisins
0.5 cup, roughly chopped walnuts
0.5 cup blanched almonds
3 tbsp pine nuts
0.5 cup unsweetened shredded coconut
0.5 cup, for garnish pomegranate seeds
8 cups, plus more as needed water

Instructions

The night before: rinse the wheat berries in cold water, then soak in a large bowl covered with cold water. Soak the dried chickpeas separately. Both need at least 8 hours.
Drain the wheat berries. Place them in a large heavy pot with the anise seeds. Cover with 8 cups of fresh cold water. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 60–75 minutes, skimming any foam that rises. The wheat is ready when the berries are swollen, tender, and some have burst open — they should have a slight chew, not be mushy.
Meanwhile, drain the soaked chickpeas. Cook them separately in a small pot of boiling water for 45–60 minutes until just tender. Drain and set aside.
When the wheat is cooked and still on low heat, stir in the cooked chickpeas, sugar, qamar al-din pieces, and golden raisins. Cook together for 10–15 minutes, stirring occasionally, until the dried fruit has softened and the pudding has thickened slightly. Add more hot water by the half-cup if the mixture becomes too thick — it should be a loose, scoopable porridge.
Remove from heat. Stir in the rose water, orange blossom water, and ground cinnamon. Taste and adjust sugar. The pudding should be perfumed and sweet, but not cloying.
Let cool to room temperature. The pudding will thicken further as it cools. Stir in the shredded coconut and most of the walnuts and almonds, reserving some nuts and all the pine nuts for garnish.
Spoon into small cups, glasses, or bowls — the traditional portion is small, meant to be carried to many households. Garnish each cup with a scattering of pine nuts, walnuts, almonds, pomegranate seeds, and a pinch of shredded coconut. Serve at room temperature or slightly chilled.

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Frequently Asked Questions

What is Snaynieh?

Where is Snaynieh from?

Snaynieh comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.

Is Snaynieh vegetarian or vegan?

As written, Snaynieh uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.

What can I use instead of anise seeds (yansoon) in Snaynieh?

The anise seeds (yansoon) called for here is part of the traditional recipe and gives Snaynieh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.

What do I serve with Snaynieh?

In a Lebanese desserts spread, Snaynieh is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.

Can I make Snaynieh ahead, and how do I store leftovers?

Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.