Ingredients                  Measure    Amount
   Dovme (wurled
   wheat)                          1 cup      180 g
   Rice                 1 1/2 tablespoons      15 g
   Beans (dried)                  1/3 cup      60 g
   Chickpeas                      1/3 cup      60 g
   Water               10 cups (2 1/2 qt)  2 1/2 lt
   Apricots (dried)        10 medium size      60 g
   Figs (dried)             5 medium size      60 g
   Raisins (seedless)             1/2 cup      50 g
   Orange peel (or
    rind)                    1 tablespoon      10 g
   Sugar                       1 1/2 cups     300 g
   Orange                    1 small size     120 g
   Rose water           1 1/2 tablespoons      20 g
   Walnuts                        1/2 cup      60 g
   Pistachionuts                  1/4 cup      30 g
   Pomegranate seeds       1/2 small size      50 g

Soak dovme and rice in 3 cups of water in a large saucepan; beans in 1 cup of water in a small saucepan; chickpeas in 1 cup of water in a small saucepan separately overnight. Add 3 cups of water to cereals, 1 cup of water to each legume. Cook over low heat separately for 1-1 1/2 hours or until chickpeas are very tender, stirring occasionally. Remove scum while simmering. Combine cereals and legumes in large saucepan. Reduce heat. Cut presoaked apricots and figs into 1 cm (1/2 inch) cubes. Combine with raisins and chopped orange peel. Stir in simmering cereal-legume mixture. Simmer for 8-10 minutes. Add sugar mixing thoroughly. Stir gently until sugar is dissolved. Add orange segments cut into 1 cm (1/2 inch) cubes; stir. Simmer for 1-3 minutes more. Remove from heat. Blend in rose water. Pour into individual dessert bowls or custard cups. Cool. Garnish with nuts and pomegranate seeds. Serve cold or chilled.

10 servings

Nutritive Value (Approx. per serving):

     Energy ........:  634 cal  Sodium ..........:    21 mg
     Protein .......:   15.0 g  Vitamin A .......:  1164 iu
     Fat ...........:    8.9 g  Thiamin (Bl).....:  0.50 mg
     Carbohydrate ..:  133.2 g  Riboflavin (B2)..:  0.12 mg
     Calcium .......:   150 mg  Niacin ..........:  3.35 mg
     Iron ..........:  5.53 mg  Vitamin C .......:    11 mg
     Phosphorus ....:   318 mg
     Zinc ..........:     3 mg  C holesterol ....:     O mg
Regional characteristics:

It is one of the oldest and most traditional desserts of Turkish Cuisine. 15 or more ingredients go into it while preparing "Asure". It is usually made and served during the religious month called "Asure Month" which follows "The Feast of Sacrifice''. All religious days and holidays are observed according to the moslem calender. Therefore these special days and holidays move 10 days forward each year. During "Asure Month" the pudding is prepared in large amounts almost in every household, and offered for guests as well as sent over to the relatives and to the neighbors. There is a legend about the origin of this dessert. It goes like this: "When Noach's Ark came to rest on Mount Ararat in northeastern Turkey, they felt that a feast of celebration was called for. But their supplies were exhausted. However, they hunted through the Ark and every little bif or food they could find, they put into the pudding and made themselves a splendid feast of Asure. Dried black-eyed peas and broad beans may be added. Currants can be substituted or both can be used together. Molasses is used instead of sugar in some regions and anise seeds or coriander added. Almonds, hazelnuts or pinenuts can be substituted. Vanilla and cinnamon can be used instead of rose water for a different flavor. Cereals and legumes can be soaked together if pressure saucepan is to be used.