Other Desserts

Aşure
Noah’s Pudding

Ingredients
1 ½ cups Wheat for aşure, hulled
1 ½ cups Rice
7 ½ lt Water
3 cups Milk
3 cups Sugar
2 oz. White beans
2 oz. Dry fava beans, hulled
2 oz. Chickpeas
4 oz. Walnuts, shelled
4 oz. Dried apricots, chopped
6 oz. Sultanas (white raisins)
6 oz. Dried figs, chopped
1 oz. Peanuts
1 oz. Currants
4 oz. Almonds, blanched
1/3 cups Rose water

Instructions
Extra walnuts, almonds, raisins and pomegranate kernels for garnish. Soak the wheat and rice in enough water to cover and allow to soak overnight. The next day, boil the walnuts and almonds and remove the skins, otherwise they will darken the aşure. Cook the beans, chickpeas and favas separately. Rinse the wheat and rice, add the water, 3 cups of sugar and 3 cups milk, and bring to a boil. Cook, stirring, on medium heat till the wheat and rice have softened. Add the cooked beans, favas and chickpeas, followed by the raisins, currants, apricots, figs, peanuts, almonds, chopped walnuts and rose water. When it has thickened, pour into bowls, chill and garnish with almonds, walnuts, raisins and pomegranate kernels.

Zerde
Saffron Pudding

Ingredients
2/3 cups Short-grain rice
6 cups Water
1 ¼ cups Sugar
2 pinches Saffron
1/3 cups Hot water (for the saffron)

Garnish
1/3 cups Black dried currants
1/3 cups Peanuts
Kernels of 1 pomegranate, if in season

Instructions
Combine rice, water and sugar and bring to a boil. Reduce to a simmer and cook. Crush the saffron in a small mortar and pestle, then add hot water to extract its color. Add to the boiling rice and cook for 20-30 minutes, until the mixture thickens.  Pour into serving bowls immediately and chill. Garnish the top with the currants, peanuts and pomegranate kernels

Dried and Fresh Fruit Compotes

Kuru Kayısı Hoşafı
Dry Apricot Compote

Ingredients
7 oz. Dry Apricot
10 ½ oz. Sugar
17 fl oz. Water

Instructions
Wash the apricots and place them in a pot filled
with 500 ml of cold water. After the apricots have softened, add the sugar and boil. Take off the heat once the apricots have become really soft.

Üzüm Hoşafı
Raisin Compote

Ingredients
½ lb. Raisins
1 cup Sugar
2 ½ cup Water

Instructions
Place the raisins in a bowl of water and allow
them to soak overnight. Rinse in the morning. Place
the water in a pot with the raisins, and heat. Once the water boils, add the sugar, and cook for another 5 minutes. Take the pot off the heat, and when it cools, serve in bowls.

Erik Hoşafı
Prune Compote

Ingredients
12 oz. Prunes
6 cups Water
1 cup Sugar

Instructions
Wash the prunes and place them in a pot filled
with 500 ml of cold water. After the prunes have softened, add the sugar and boil. Take off the heat once the prunes have become really soft.

Elma Kompostosu
Apple Compote

Ingredients
2 lbs. Apples, firm
6 cups Water
1 ½ cups Sugar

Instructions
Core and peel apples, cut in half. Put 6 cups water
in a pan, add the apples and sugar and bring to a boil. Cook at a boil until apples are tender, then allow to cool. Serve chilled with the syrup.