Ashurenoahs Pudding Food

NOAHS PUDDING ASHURE RECIPE

Steps:

• Soak wheat berries, beans, chickpeas and raisin in separate bowls overnight (at least 8 hours before cooking).
• Drain wheat and put it in a pot, fill it with water (about 6 cups) and bring it to boil. Take the foams with a sieve and let it simmer for 40 minutes or until very tender.
• Strain beans and chickpeas and cook them in another pot until tender.
• Wash and drain rice. Add it in the simmering wheat. Cook it over medium low heat until rice is tender. Stir occasionally.
• When water in wheat and rice mixture is about to get thicker (like creamy soup), add sugar, chickpeas and beans. You might need to extra water if it is too thick. Use hot water.
• Slice orange zest in small pieces or just grate it and add into the pot.
• Lastly, add in raisins, chopped apricots and dried figs into the mixture. Keep stirring. Cook it for another 5 minutes and remove from heat.
• Pour it into small bowls, let them cool completely and chill.
• Garnish with cinnamon, pomegranate seeds, fresh figs and pepitas.

ASHURE (NOAH'S PUDDING) - THE OLDEST DESSERT IN THE WORLD

Steps:

• The night before, place barley in a large pot (7 1/2 - 8 quart) with 2 quarts + 1 cup of water. Bring to a boil, then reduce heat and simmer for 15 minutes, covered. Turn off heat, and let sit overnight.
• Add the rest of the ingredients to the pot.
• Fill pot with 2 quarts of water. Water should come to about 1 inch below the rim.
• Bring to a boil, reduce heat and simmer, covered, for one hour.
• Remove from heat, fill bowls and cool, or transfer to a large storage container to cool.
• Refrigerate and serve cold. Top with chopped walnuts, pine nuts and pomegranate seeds, if desired.

ASHURE

Steps:

• The day before, wash and separately soak the whole grain wheat (or barley), chickpeas, and white beans in 3 times their volume of water for 12 hours.
• The next day, wash the raisins and boil for 3 minutes in a large amount of water. Drain.
• Wash the figs and boil them for 3 minutes in a large amount of water. Drain.
• Once the figs are cool, cut them into small cubes.
• Wash the apricots and immerse them in water at room temperature for 30 minutes. Drain the apricots and reserve their soaking water. Cut them into small dice.
• Place the almonds in a bowl filled with boiling water for 15 minutes. Peel them and reserve them.
• Pierce the apple with cloves.
• Fill 2 pots with water and cook the chickpeas and white beans separately according to instructions on the package.
• In a large pot, immerse the whole grain wheat (or barley) in 6 cups (1 liter) of water and cook according to the package instructions. Add water if necessary.
• Halfway through cooking the wheat, add the apple pierced with cloves, and the cinnamon stick.
• Continue cooking until the wheat is very tender, almost like porridge.
• Once the chickpeas are cooked, remove their skin.
• Toward the end of cooking the wheat, remove the apple and add the chickpeas, white beans, almonds, raisins, dried apricots and their reserved soaking water, salt, sugar (or honey) and milk.
• Mix well and simmer for another 10 minutes.
• At the end of the cooking, add the diced figs.
• Transfer the pudding into cups.
• Cool down and top with the garnishing ingredients.
• Refrigerate to serve cold, or cool down to room temperature to serve lukewarm.

ASHURE

Steps:

• Place the garbanzo beans, white beans, bulgur, and raisins in separate bowls and add water to cover. Let stand overnight.
• The next day, combine the garbanzo beans and white beans in a saucepan with water to cover. Bring the water to a boil; reduce heat to low and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.
• Drain the wheat and transfer it to a large saucepan. Add the 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce the heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
• When the wheat has thickened, stir in the sugar and bring the mixture to a boil. Drain the cooked beans and add them to the wheat mixture. Stir in the raisins, apricots, orange peel, and cloves. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes.
• Pour the pudding into individual serving bowls. Garnish with toasted sesame seeds, chopped walnuts, chopped pistachios, currants, and cinnamon. Allow the pudding to cool and then serve.