Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Turkish Noah's Pudding - Aşure

The Hirshon Turkish Noah’s Pudding – Aşure


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 cup wheat, soaked in water 6 hours or overnight
  • 4 3/4 cups water mixed with 1/4 cup honey
  • 1/2 lemon
  • 1/4 cup raisins
  • 1/4 cup dried apricots, chopped fine
  • 1/4 cup currants, plus 1 tbsp. for garnish
  • 1/4 cup dried figs, chopped fine
  • 1/4 cup short-grain rice, rinsed well
  • 1/4 tsp salt
  • 1/3 cup dry chickpeas, soaked in water 6 hours or overnight
  • 1/3 cup dry barley, soaked in water 6 hours or overnight
  • 2 tbsp cornstarch, mixed with 3 tbsp milk
  • 1/4 cup sugar or to taste
  • 1 tbsp rose water
  • 1/2 small orange
  • 3 tbsp chopped almonds, roasted
  • 3 tbsp chopped walnuts, roasted
  • 3 tbsp chopped hazelnuts, roasted
  • 3 tbsp chopped pistachio
  • 3 tbsp halved peanut, roasted
  • 3 tbsp pine nuts
  • 1/2 cup pomegranate seeds
  • 1 tbsp coconut, finely grated
  • 1 tbsp finely ground pistachio
  • Finely ground mix of cinnamon and cardamom

Instructions

  1. Soak raisins, apricots, figs and currants in very hot lemon-flavored water (juice from the ½ lemon) for 5 minutes. Drain.
  2. Add 3 cups of water to wheat and 2 cups of water each to chickpeas and barley and place them individually on the burner. Cook the wheat until the grains are dissolved and the starch comes out. If necessary boil the chickpeas and barley in pressure cooker.
  3. Mix the cooked ingredients, rice and the dry fruit in a pan and cook for 15 minutes. Meanwhile, combine cornstarch mixture with 2 tablespoons of cooking liquid in a small bowl. Set aside. Add sugar and cornstarch mixture and stir until mixture thickens.
  4. 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 all together to the mixture. Add also 1 tbsp of nuts and cook for another 5 minutes and turn off the heat. Add the rosewater and stir. Pour into dessert cups. Garnish with nuts, pistachio, coconut and pomegranate seeds ands lastly the ground spice mix.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 697.72 kcal
  • Sugar: 34.6 g
  • Sodium: 169.2 mg
  • Fat: 24.34 g
  • Saturated Fat: 2.73 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 110.64 g
  • Fiber: 16.53 g
  • Protein: 19.25 g
  • Cholesterol: 0.0 mg
close

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
0
Would love your thoughts, please comment.x
()
x