Recipe
Legend has it Noah’s Pudding was first made on the ark itself, when Noah threw all the last bits of food into one pot — and it worked! Chewy barley, plump apricots and sultanas, fragrant spices, and a crown of pistachios and pomegranate come together for this ancient, iconic, Turkish comfort food.
You will need
Serves 4-6
- 250g pearl barley
- 1 litre of water
- Peel of one orange
- 5 cloves
- 2 cinnamon sticks
- 1/4 teaspoon cracked black pepper
- 2 tablespoons chia seeds
- 75g cooked chickpeas
- 75g cooked cannellini beans
- 200g dried apricots, pre-soaked
- 200g golden sultanas, pre-soaked
- 300g of sugar
- 75g raw almonds, skin off
- 75g of raw hazelnuts, skin off
- 75g raw walnuts
To serve:
- Pistachios, roughly chopped
- Pomegranate seeds
Recipe: Angie Yaka
Directions
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Step 1
To prepare your barley for the creamiest possible pudding result, wash it 8-10 times or until the water runs clear, then leave it soaking in water for 1-2 hours if possible. Finally, drain it.
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Step 2
Place barley in a large pot with the water, bring to a boil, and cook for about 30 minutes until it’s nice and fluffy.
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Step 3
Add the orange peel, and the clove and cinnamon sticks (you can add these two inside an aromatics bag if you want to make them easier to remove later!), plus a pinch of black pepper, and stir to combine.
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Step 4
Then stir through chia, chickpeas, beans, fruits, and sugar.
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Step 5
Cook, stirring, on a simmer for approximately 10 minutes.
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Step 6
Stir in nuts, and bring back to a simmer.
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Step 7
Remove from the heat and allow to cool slightly before spooning into your serving glasses, or ramekins of choice. (You may choose to remove your orange peels, cloves and cinnamon sticks before serving!)
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Step 8
Top each dish with pistachios and pomegranate seeds to serve.
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Recipe: Angie Yaka
