Aşure (Noah's pudding: wheat, pulses, dried fruit, walnuts)

Legend has it this was cooked from Noah's remaining provisions aboard the ark; in Turkey it's made in large pots during the first month of the Islamic year and shared with neighbors.

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Method

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1. Soak the wheat, beans and chickpeas separately in plenty of water overnight.
2. Drain the beans and chickpeas, cook them separately in fresh water for 45-60 minutes until tender, then drain. ⏱ Timer: 45 min
3. Cook the wheat in the 2.5 L water, covered, over low heat for about 1 hour, until the grains soften and burst and the liquid thickens from the starch. ⏱ Timer: 1 h
4. Add the beans, chickpeas, sugar, dried fruit and orange zest, and cook, stirring often, for another 20-25 minutes until it's a thick, creamy porridge. ⏱ Timer: 20 min
5. Remove from the heat, stir in the rose water, and spoon into small bowls.
6. Let cool, then serve cold, garnished with walnuts, almonds, pomegranate seeds and cinnamon.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Find hulled wheat at health-food or Turkish grocers; pearl barley also works.
• Keeps 4-5 days in the fridge; add the garnish just before serving.

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