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Name of Event

Awal Muharram (also called Maal Hijrah) - Islamic New Year

Cuisine From



A rich and tasty mixture of grains, pulses and dried fruit, a festive dessert!


Yield 10-12
Preparation time 30 mins + overnight soaking of pulses
Cooking time 1 1/2 to 2 hours
Main Ingredient Dried Fruits


  • 50gr/2oz haricot (navy) beans, soaked overnight (or at least for 6 hours) and drained
  • 50gr/2oz skinned broad (fava) beans soaked overnight (or at least for 6 hours) and drained
  • 50gr/2oz chickpeas (garbanzo beans) soaked overnight (or at least for 6 hours) and drained
  • 115gr/4oz pot barley, with husks removed, and soaked overnight in plenty of water
  • 50gr/2oz rice, washed and drained
  • 115gr/4oz dried apricots
  • 50gr/2oz raisins
  • 50gr/2oz currants
  • 225gr/8oz sugar
  • 30ml/2 tablespoon corn flour (cornstarch) or rice flour
  • 150ml 1/4 pint rose water
  • To garnish: 

  • 2 teaspoons/10 ml cinnamon 4-5 dried figs,
  • sliced 4-5 dried apricots,
  • sliced 15 ml/1 tablespoon sultanas
  • 30 ml/2 tablespoon crushed walnuts
  • Seeds of 1/2 pomegranate


  • Cook the beans in separate pans of fresh water until just tender. The haricot beans will require about 50 minutes; the broad beans and chickpeas about 1 hour.
  • Transfer the barley and its soaking water to a large, deep pan and bring to boil. Reduce the heat and simmer for about 45 minutes, or until the barley is tender, topping up with the water during the cooking time if necessary.
  • Add the cooked beans, chickpeas and the rice, and bring the liquid to boil again. Reduce the heat and simmer for about 15 minutes.
  • Meanwhile, place all the dried fruit in a bowl and cover with boiling water. Leave to soak for 10 minutes, then drain. Add the fruit to the pan with the beans and stir in the sugar. Continue to simmer, stirring from time to time, until the mixture thickens.
  • Mix the corn flour or rice flour with a little water to form a creamy paste. Add 30ml/2tbsp of the hot liquid from the pan to the paste and add it to the pan, stirring constantly. Add the rosewater and continue to simmer the mixture for another 15 minutes, stirring from to time, until the mixture is very thick.
  • Transfer the mixture to a large mixing bowl. Shake the bowl to make sure the surface is flat and leave the pudding to cool. Sprinkle the cinnamon over the pudding and arrange the sliced dried figs, apricots, sultanas and walnuts over the top. Sprinkle pomegranate seeds over generously. Serve chilled or at room temperature.

This oustanding festive recipe has been provided with the kind permission of  Please visit her web site for an excellent selection of " Healthy, Delicious Turkish Recipes"