Jent (Dagestani Toasted Buckwheat Dessert)

1. 1 Milletpack 800 g ≈ $3.50 30 g
2. 2 Sugar 15 g
3. 3 Butterpack 180 g ≈ $1.58 14 g
4. 4 Peanutspack 200 g ≈ $1.80 15 g
5. 5 Dark chocolatepack 90 g ≈ $2.50 10 g
6. 6 Sesame seeds 10 g
7. 7 Cocoa powder 3 g
8. 8 Milk 2.5%pack 930 ml ≈ $0.88 30 ml
9. 9 Honey 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Toast the buckwheat groats in a dry skillet for 5–7 minutes until golden and nutty-smelling, then cool and grind into a fine powder in a blender.

2. Toast the peanuts⁴ for 5 minutes, peel off the skins, and crush them. Toast the sesame seeds for 2 minutes, setting aside some for garnish.

3. Melt the butter³, add the sugar, milk⁸, and cocoa, and warm gently for 3 minutes until the sugar dissolves.

4. Stir in the honey, then remove from heat.

5. Fold in the buckwheat powder, crushed peanuts⁴, chopped chocolate, and sesame seeds until smooth.

6. Press into molds or shape into a flat slab, then pack firmly.

7. Let sit at room temperature for 1 hour, then refrigerate until fully chilled.

8. Unmold and sprinkle with the reserved sesame seeds.

In short

• In the planner this dish is cooked for two days: reheat on day two.