Noah’s Pudding

Instructions

1. Soak the wheats in the plenty of water for 8-10 hours.
2. Drain the wheats and add the rice.
3. Add 15 cups of water and boil them.
4. Skim the foam and cook over a low heat for 40 minutes.
5. After turning off the stove, close the cover. Soak the chick peas and haricot beans in separate pots and wait for 6-8 hours.
6. Soak the raisins in the water.
7. In separate pots, cook the chick peas and haricot beans in the boiling water.
8. Begin to cook wheats again. (If it becomes thicken, you can add little bit of hot water)
9. Add snipped orange peels.
10. When wheats becomes tender, add chick peas and haricot beans and stir.
11. Add raisins and dried apricots and continue to boil.
12. Add sugar then boil for aproximately 10 minutes.
13. Turn off the stove and add the dried figs.
14. When it is still hot, pour the pudding into the bowls.
15. When the bowls cooled, garnish the puddings with ground walnuts, hazelnuts, sesame seeds, currants, cinnamon and pomegranate seeds.
16. Noah’s puddings are ready. Serve cold.

Bon appetite.