Prophet Noah's Sweets

Ingredients for 8 servings:

• 100 g chickpeas
• 100 g beans, white
• 150 g wheat, white (in Turkish shops under the name
• 2 tangerines
• 2 figs, dried
• 100 g apricot(s), dried
• 75 g dried plum(s) (optional – I don’t like them that much)
• 2 tbsp cornstarch
• 250 g sugar (can be more – up to 500 g – depending on taste)
• 1 tbsp rose water
• 200 g walnuts, chopped
• 50 g pine nuts (optional)
• Cinnamon, for sprinkling
• 1 pomegranate
• 50 g currants
• Water

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Asure Turkish style

The day before, soak the chickpeas, beans, and wheat separately in warm water. (You can skip this process by using canned chickpeas or beans (please only use Turkish canned beans, as canned German white beans are too small and soft). If using canned beans, drain the beans/chickpeas and run them under cold water in a sieve until the salt is removed. This will, of course, result in shorter cooking times. My recipe is for normally soaked chickpeas/beans.) Chop the apricots, prunes, and figs. Place the beans, chickpeas, and wheat in a saucepan, fill with water, and cook for about 30-40 minutes, until all three ingredients are relatively soft, then drain. Peel the tangerines. Now combine all ingredients (fruit and vegetables) in a saucepan. Dissolve the sugar in 1 liter of water and pour it into the pan. Mix the cornstarch with a cup of water and add it to the pan. Stir everything together and let it simmer for a good 20 minutes. Add the walnuts 5 minutes before the end. Finally, stir in the rose water and cinnamon. Ladle into dessert bowls and let cool. Garnish with pomegranate seeds and serve cold.