How to make Noah's Ark pudding
Soak the dried haricot beans and chickpeas in water overnight, in separate bowls. Strain and rinse under cold running water, then place the beans and chickpeas, together, in a saucepan. Cover with water, bring to the boil over medium heat, then boil for 40 minutes, until the pulses are soft. Set aside.
Meanwhile, crack the cloves with a wooden spoon and soak in warm water for one hour. Finely chop the dried figs and apricots, and then place in a bowl with the currants and sultanas. Cover with lukewarm water and leave to soak for 30 minutes.
Preheat the oven to 180°C (350°F). Place the hazelnuts on a baking tray and bake for five minutes. Remove the tray from the oven and set aside to cool, then rub off the hazelnut skins using your fingertips.
Halve the hazelnuts. Halve the almonds. Put the walnuts in a food processor and coarsely grind. Set aside.
Wash the barley in cold running water to remove the excess starch. Half-fill a saucepan with water and bring to the boil over high heat. Add the barley and cook for 10 minutes. Strain the barley, half-fill the pan with fresh water and boil the barley again for 10 minutes. Strain the barley a third time, add to the pan with one-and-a-half litres (52 fl oz/six cups) of water and boil for a further 40 minutes.
Add the strained chickpeas and beans to the barley and continue to boil for 10 minutes, stirring occasionally. Add the hazelnuts and almonds. Reduce the heat to a simmer and cook for five minutes, stirring slowly.
Next, add the strained dried figs, apricots, currants, sultanas and the sugar. Mix the cornflour in the milk, then add to the cooking mixture. Simmer for three minutes, stirring constantly. Add the strained cloves, honey and orange zest. Simmer for another seven minutes, until the mixture starts to thicken.
Spoon the pudding into each serving bowl, then refrigerate for at least two hours.
Decorate the top of the puddings with the cinnamon, sesame seeds, nuts, apricots, pomegranate seeds and orange zest, and serve.
Aşure will serve four people over four meals, and can be stored in the fridge for a week.