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    Noah’s Pudding (Asure)



    • 1 1/2 cups of wheat kernels
    • 1/3 cup rice
    • 1 cup great northern beans
    • 1 cup dried chick peas
    • 1/2 cup golden raisins
    • 1/2 cup currants – optional
    • 5-6 pieces of dried figs, cubed
    • 7-8 pieces of dried apricots, cubed
    • Pinch of salt
    • 3-4 pieces of cloves
    • 2 1/2 cups of sugar
    • Orange peel


    • Pomegranate
    • Walnut pieces
    • Almond pieces
    • Currants
    • Cinnamon


    • Place wheat kernels, beans and chick peas in separate medium bowls soak in water overnight.
    • In the morning, place beans and chick peas in separate pots, cover with water, bring to a boil and simmer until done. Let it cool and peel chick peas.
    • Cook rice separately with 1 1/2 cup water until it is overdone. Place the rice mixture in a blender and puree for 2 minutes.
    • Place soaked wheat kernels in a large pan, add water to cover the wheat, bring to a boil, reduce heat and simmer until done (alternative quicker cooking method is to utilize a pressure cooker and cook for 25 minutes).
    • Once wheat kernels are fully cooked, add pureed rice mixture and pinch of salt and simmer for 15 minutes.
    • Combine beans and peeled chick peas. Continue to simmer.
    • Add sugar and stir, make sure the ingredients do not stick to the bottom of the pan. Add pieces of cloves.
    • In a small pan combine some water with golden raisins, bring to a boil and then add the raisins with juice to the mixture. Repeat the same with currants. Bring all to a boil.
    • Add cubed dried figs and cubed dried apricots (you may combine them with water and bring them to a boil before adding to pot). Continue to simmer.
    • Add orange peel; simmer for 4-5 more minutes.
    • Remove from heat. Remove 3-4 pieces of cloves from the mixture. Pour into small individual cups or bowls, dress with pomegranate, walnut and almond pieces, currants and cinnamon.

    Asure from Delicious Dishes by Nur