Noah’s Pudding

1 04 2007

Last Wednesday was our last Lenten soup supper at Union Village UMC. Dr. Levent Koc, director of the Interfaith Dialog Center of NJ, shared with us some of the history, beliefs, and teachings of Islam. In particular, he brought a sampling of Noah’s Pudding. You can see photos here.

Noah’s Pudding is commonly made by Muslims and Christians in the Middle East to remember God’s mercy on Noah during the great flood.  As the story goes, God was displeased by the sins of his people. He warned Noah that a flood was coming and told him to build an ark and load it with two of every creature. The rains came and covered the land. Days passed. Food became so scarce that starvation seemed imminent.

Noah gathered everyone together and mixed whatever food was left into a delicious meal. The next day, the flood receded, and Noah and his family were saved from the famine.

 Noah’s Pudding is a sweet, thickened mixture of beans, dried fruit, and grains. In Turkey, Dr. Koc’s homeland, it is known as ashura. Christian communities in the Middle East prepare a similar sweet dish called hedik, amah, or qamhiyyi. People cook it and give a cup to each of their neighbors regardless of their religious belief in a gesture of goodwill and peace. Hence, the connection to our lecture series “Let There Be Peace on Earth.”

As you may have guessed, I was intrigued by this dish and just had to try it for myself. Dr. Koc handed out a brochure with a printed recipe that is identical to the one here.  I googled the term and found an almost infinite number of  ways to make this dish. In keeping with the story, I think the best way to prepare this is to rummage through your cupboards and mix together whatever you’ve got handy. Everytime you make it, you’ll have a new surprise.

 Here’s how I made my concoction of Noah’s Pudding:

1 c wheat
1 c dried black-eyed peas
1 c dried chickpeas
1/4 c amaranth or teff
3 T flax seeds, toasted
1 c blanched almonds, halved
1 c cashews
1 c diced apricots
1 c dried sweet cherries
1 c dried mission figs
3 c honey
1 tsp vanilla
cinnamon

Soak the dried black-eyed peas, chick peas, and wheat in water in separate bowls over night. Boil each in separate pots until soft. Combine all together in a large pot and add amaranth, flax seeds, almonds, and cashews. Cover with water. Boil until all ingredients are softened to desired texture. Add apricots, cherries, and honey. Boil at least 15 minutes longer or until mixture becomes thickened slightly.  Stir in vanilla and figs. Sprinkle with cinnamon. Cool and serve.

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One response

13 04 2007
Jane Q Reader

Some bloggers need to blog on their blog more bloggin’ often.

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