Aşure Pudding (Noah’s Pudding)

This is a traditional Turkish dessert made in honor of Noah.  The legend is that when the floods subsided and Noah landed the ark on what is now known as Mount Ararat in Eastern Turkey, they threw a celebration.  There was little left to eat on the ark.  They added everything they had together in a soup-like fashion and came up with this dessert.

Modern recipes vary.  I am told that it should contain at least 7 ingredients.  I have seen recipes that say at least 15 or at least 40 (the latter being the alleged number of days and nights that the earth was flooded.)  Regardless the number, it is a quite tasty dessert and very interesting since it is made with ingredients that one would not normally add to a sweet dish.

Another legend is that if you have a daughter, you should share the pudding with at least 7 friends and neighbors. 

I should not that I have not tried this recipe.  But this is the one I found (and modified) on the internet that I like the best. 

 
 

 

 

 

Aşure Pudding

 

Ingredients  

  • 1 cup barley or wheat
  • 1/3 cup chickpeas 
  • 1/3 cup Dry white beans 
  • 12 cups water
  • 10 dried apricots 
  • 5 dried figs 
  • 1 cup raisins (seedless) 
  • 1 small size orange or clementine
  • 1 2/3 cups sugar
  • 2/3 cup walnuts (coarsely chopped) 
  • 1 cup Hazelnut
  • 1 cup pomegranate (for top) 
  • 1 cup pecan (optional) 
  • 1 cup almond (optional)
  • cinnamon, nutmeg, cloves (optional)

 

Wash the wheat, chickpeas and dried beans. Soak them separately overnight with beans and chickpeas in 1 cup of water and the barley and rice mixture in 2 cups of water. Add 3 cups of water to barley and 2 cups of water each to chickpeas and beans and place them individually on the burner. Cook the barley until the grains are dissolved and the starch comes out. If necessary boil the chickpeas in pressure cooker. Wash the dry fruit and soak them for 2 hours in 1 ‡ cups of water. Mix the cooked ingredients and the dry fruit in a pan and cook for 15 minutes. Peel the orange and cut the rind, including the white inner part into 3-4 cm long and 1 cm wide strips. Divide the orange slices into 4-5 pieces. Add them altogether to the mixture and cook for another 5 minutes. Add the sugar and cook for 1-2 minutes and turn off the heat. Pour into dessert cups. Garnish with walnuts and pomegranate pits.

 

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