Ashure/ Ashura/ Noah’s Pudding
32-34 cups approx.
500 gr wheat for ashura
1 cup chickpeas
1 cup haricot beans
½ cup rice
1 cup raisins
1 cup dried apricots (chopped)
2 kg sugar (8 cups) (4.4 lbs)
1 cup milk (if desired)
Cinnamon, chopped hazelnuts, chopped walnuts, black currants to garnish
Wash wheat well. Boil wheat in 2 litres of water, and leave it to soak overnight. Dice dried apricots. Also soak chickpeas, haricot beans, diced apricots and raisins in separated bowls in boiled water overnight, too.
1. Cook haricot beans in a saucepan until tender, and strain. Meanwhile also cook chickpeas until tender, strain and then husk them.
2. Put wheat (do not strain), chickpeas, rice and haricot beans in to a big/wide saucepan, add enough water (water must cover the ingredients and over 2 inches of them) and cook in high heat till it boils. Reduce the heat to medium when it boils. At this step you need to cook the mixture for at least 30 min.s. Do not forget to stir it time to time.
3. Add apricots, and raisins to the pudding, and cook for 15-20 min.s more.
4. Add sugar, and keep cooking for another 15 min.s
5. As a last step you can add milk to the pudding if you like, then need to cook for another 5-10 min.s
6. When the pudding is cooked, let it cool for 10 min.s then divide into pudding serving cups.
7. Let them cool in serving cups for another 10 min.s Then garnish them with ground cinnamon, chopped hazelnuts, walnuts, and black currants on top how you like.
Notes: You can add orange peel while cooking the pudding or use as a garnishing ingredient. Dried figs are also favorite to use while cooking but it darkens the colour of the pudding, so you can use diced dried figs as a garnishing as well. Ground pistachios, pinenuts, shredded coconut, and pomegranate seeds are also popular garnishing ingredients, too.