Desserts
	Aşure (Noah's Pudding)
	Serves 4
	Ingredients
	1 ½ glasses ground wheat 2/5 glass rice 30 glasses water 3 glasses milk 3 glasses granulated sugar 50 gr. dried beans 50 gr. dried broad beans 50 gr. chick peas 100 gr. walnuts 100 gr. dried apricots 150 gr. sultanas 100 gr. figs 25 gr. pine nuts 25 gr. currants 100 gr. almonds 1/3 glass rose water
	Preparation
	Soak wheat and rice overnight in cold water. Pour out that water and add 30 glasses fresh water, cook over heat a little less than moderate for 6-7 hours until the wheat is tender. Pour through a strainer, press with a wooden spoon in order to strain. Stir this wheat essenced water thoroughly and measure it.  There should be about 12 glasses, add to this wheat essenced water, sugar and milk, place on heat and stir until the sugar melts. Boil either once or twice until the mixture becomes the consistency of quite a thick soup.  Soak the beans; dried broad beans and chick peas overnight in cold water. Boil them the next day and add to the mixture along with the cleaned and washed sultanas, currants, dried apricots cut into small pieces, white pine nuts, boiled almonds after removing their skins, chopped walnuts and rose water. Bring to the boil.  Remove from heat and pour immediately into various bowls. After completely cooling, decorate with almonds, walnuts and pomegranates.
	Recipies
	References
	Vegetarian dishes have been marked with sign Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London. Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London. Jemal, H., Cyprus Today, various.
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