Noah's Pudding (Ashure)

1. 1

   To make the pudding: Put the bulgur, garbanzo beans, white beans, and raisins into 4 separate bowls and cover with water. Let sit overnight.

2. 2

   The next day, place the garbanzo beans and white beans in a saucepan and add water to cover. Bring to a boil; lower the heat to low and simmer, covered, until the beans are tender, 1 to 1 1/2 hours. Drain and set aside.

3. 3

   Drain the bulgur and move it to a large saucepan. Add 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 off and discarding any foam that forms.

4. 4

   When the bulgur has thickened, stir in the sugar and bring the mixture to a boil. Add the cooked beans to the bulgur mixture. Stir in the drained raisins, apricots, orange peel, and cloves. Reduce the heat and simmer until the pudding thickens and the fruit is tender, about 15 minutes.

5. 5

   Spoon the pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Let the pudding cool, then serve.

• Calories 434.11 kcal High
• Protein 6.23 g Moderate
• Carbs 102.59 g Moderate
• Total Fat 2.95 g Low Source
• Saturated Fat 0.45 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 51.09 mg Low Source
• Fiber 14.63 g Good Source
• Sugar 70.79 g High
• Added Sugar 12.41 g High
• Calcium 29.58 mg Low Source
• Iron 1.52 mg Low Source
• Potassium 315.54 mg Low Source
• Vitamin A 0.9 mcg_rae Low Source
• Vitamin C 4.75 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Wheat 🌾
• Gluten
• Sesame