1 cup barley (preferably whole grain barley) or wheat
1 cup canned white kidney beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1 cup sugar
1 pkg vanilla or 1 tsp vanilla extract
4 + 6 cups water
10 dry apricots, soaked in water overnight, cut in pieces
10 dried figs, cut in pieces
1/2 cup raisins
1/4 cup walnuts, crumbled
Place 4 cups of water in a large pot along with the barley. Bring to boil at high heat. Then as soon as it boils, turn it down to medium-low heat and cook for about half an hour. Add the beans, chickpeas, vanilla, apricots, raisins, figs, sugar and 6 cups of hot water. Cook for about 45 minutes at medium-low heat. Stir occasionally. Pour into a large service bowl and let cool.
Keep Noah's Pudding refrigerated. When serving, garnish with crumbled walnuts.
This recipe is one of the oldest and best known desserts of Turkish Cuisine. Its original name is "Aşure". When we cook Aşure, it is traditional to give some away to friends and family.
5000 years ago in Mesopotamia, Noah was King of the city Shuruppak. His was a trade empire, and he built a large trading ship. At that time, there was a raging flood and rainstorm. He and his family loaded animals, grain, fruit and beer on board. The rain continued for 40 days. Afterwards there was no land in sight for 7 days. They ran out of drinking water and since the sea was salty, they had to resort to drinking beer. They eventually landed on Mount Ararat.
The old saying goes that Noah's food was about to run out. He mixed and cooked all that he had left. The result became known as "Noah's Pudding". Turkish people love Aşure and there is even an Aşure Month.