For the Pudding:
1/2 c. dry garbanzo beans
1/2 c. dry white beans
2 c. fine bulgar
1/2 c. raisins
15 c. water
3 c. sugar
1/4 c. dried Turkish apricots
1/4 c. chopped orange peel
5 whole cloves
1/4 c. Blood Orange Olive Oil
1/8 c. Black Currant Balsamic
1/8 c. Cinnamon Pear Balsamic
Topping:
2 Tbsp. toasted sesame seeds
2 Tbsp. chopped walnuts
2 Tbsp. chopped Maple Pumpkin Seeds
Place the garbanzo beans, white beans, bulgar, apricots and raisins in separate bowls and add water to cover. Let stand overnight.
The next day, combine the garbanzo and white beans in a saucepan with water just to cover. Bring the water to a boil, reduce heat to low and simmer, covered until the beans are tender, 1 – 1 1/2 hours.
Drain the bulgar and transfer it to a large saucepan. Add the 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce the heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears. When the wheat has thickened, stir in the sugar and bring the mixture to a boil. Drain the cooked beans and add them to the wheat mixture. Stir in the raisins and apricots (drained), as well as the orange peel and cloves. Stir in Blood Orange Olive Oil, Black Currant Balsamic and Cinnamon Pear Balsamic. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes.
Spoon the pudding into individual serving bowls. Garnish with toasted sesame seeds, chopped walnuts, chopped Maple Pumpkin Seeds, currants and cinnamon. Allow the pudding to cool and then serve. Drizzle with more balsamic if desired.
Chef's Note: This is a traditional Turkish dessert with rich ingredients which is cooked especially for Eids. Delicious and remarkably healthy! Try it with different ancient grains, like quinoa, or even steel cut oats. So good for you, try this for a high-protein, high-fibre breakfast or snack!
*Tested in Turkish Cooking Class
