Title: Noah's Pudding
Categories: Dessert Turkish
Yield: 1 Pudding
| 1/2 | c | Whole wheat |
| 1/2 | c | Navy beans |
| 1/2 | c | Chick peas |
| 4 1/2 | c | Water |
| 1/4 | c | Rice |
| 2 | tb | Orange peel, chopped |
| 1/2 | c | Milk |
| 4 | c | Water |
| 1/2 | c | Raisins |
| 3/4 | c | Dried figs, chopped |
| 3/4 | c | Dried apricots, chopped |
| 1/2 | c | Apples, chopped |
| 1/2 | c | Honey (dark) |
| 1 | c | Sugar |
| 1 | c | Walnuts or pecans, chopped |
| 1 | | Pomegranate |
Soak overnight the wheat, beans and chickpeas separately. Drain. Cook beans
and chickpeas separately in 1-1/2 cups water each and drain. Cook wheat in
1-1/2 cups water separately, but do not drain. Combine all three in a large
saucepan. Add rice, orange peel, milk and 4 cups water. Cook over low heat
until all ingredients are tender. Add raisins, chopped figs, apricots and
apples. Continue cooking and stirring until the dried fruits become tender.
Add honey and sugar and stir constantly until sugar melts and pudding
thickens. If the pudding is not sweet enough for your taste, add more
sugar. Cook for 10 minutes. The pudding should not be too thick as it will
thicken as it cools. Remove from heat. Pour into bowls, cool and
refrigerate. Decorate with walnuts and pomegranate seeds.