Sumalak is the wheat-germ dish traditionally prepared for Nowruz in Tajikistan.
The dish is made from sprouted wheat, whose juice is cooked with flour and oil into a thick, sweet preparation. Its long cooking process is often communal: groups of women may gather around a large cauldron, take turns stirring, and sing or socialize while the sumalak cooks.
Sumalak is especially associated with Central Asian spring celebrations, including Navruz in Tajikistan and neighboring regions. The sprouted wheat connects the food with the season’s themes of growth, fertility, renewal, and the return of agricultural activity.
Sumalak is sometimes confused with other Nowruz foods made from wheat sprouts. Uzbekistan’s festival cuisine also includes sumalak, while Kazakhstan’s Nauryz kozhe is a different celebratory dish, traditionally made from several ingredients and served for Nauryz.