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Also known as asure, this unique Turkish dessert is made with barley, legumes, dried fruits, and nuts. Traditional folklore holds that Noah gathered all of the remaining foodstuffs to make this sweet pudding when he and his family left the ark. Today it is customary to share the dish with others.

Viviana Carballo
Recipe by Cooking Light April 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the barley and rice in a medium bowl, and cover with water to 2 inches above barley mixture. Cover and soak overnight. Drain.

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  • Place barley mixture, 4 cups water, and salt in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat, and drain in a colander over a bowl, reserving 2 1/4 cups cooking liquid.

  • Place 1 1/2 cups barley mixture and 1/4 cup reserved liquid in a food processor; process 2 minutes. Return pureed mixture to saucepan; add remaining barley mixture, remaining 2 cups reserved liquid, sugar, and next 5 ingredients (sugar through figs), stirring to combine. Bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; stir in rose water, and sprinkle with nuts and pomegranate seeds.

Nutrition Facts

329 calories; calories from fat 16%; fat 6g; saturated fat 0.6g; mono fat 3g; poly fat 1.2g; protein 9.9g; carbohydrates 62.6g; fiber 6.6g; iron 3.3mg; sodium 107mg; calcium 70mg.
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