Spiced Walnut Pudding
- alestasturkey
- Nov 8, 2015
- 2 min read
It was unfortunate that our first trip to Mardin was marred by some political unpleasantness. The place was put under military curfew, and we ended up having to cut our visit short. But as we prepared to leave, all I could think was “But the food here is so good!” I wasn’t nearly ready to go yet.
Since then, the city has earned a regular place in the travel warnings they send out to people. It’s a tragic situation for a place simply dying to be discovered. Mardin describes itself as ‘poetry in stone’, and a stroll through the streets of the old city would confirm they are not exaggerating. But I would rate the food culture of Mardin as even more bewitching. Border areas really do produce some of the most exciting food, and Mardin is no exception.
It was that fraught night in Mardin where I encountered my first mouthful of harire. Turkey likes its puddings, but this was quite unlike anything I had encountered before. A startling mix of spice, the mellow sweetness of grape – I simply didn’t have anything to compare it to. And then of course the very first thing I had to do on our return home was to make that magical recipe for myself.
Spiced Walnut Pudding
Harire
1 cup flour
1 cup sugar
½ tsp cinnamon (tarçın)
1 tsp all spice (yenibahar tozu)
1 tsp powdered ginger(zencifil tozu)
¼ tsp salt
1 cup grape molasses (üzüm pekmezi), or other molasses (eg treacle or golden syrup)
5 cups water
8-10 walnut halves, to garnish
1. Sift the flour into a large mixing bowl with steep sides, and add the sugar, spices and salt. Make a well in the middle.
2. Pour the molasses in the well. Using electric beaters, mix the molasses into the dry ingredients until you have a smooth paste.
3. Add the water gradually at first, stirring until smooth between each addition. When smooth and consistent, pour the mixture a large saucepan.
4. Over medium heat, bring the mixture to a boil, stirring regularly. Allow to slowly boil about 5 minutes, continuing to stir regularly, until the mixture is about the consistency of porridge.
5. Spoon the mixture into serving bowls. When the mixture has cooled to room temperature, put a walnut half in the middle of each bowl to garnish. Place in the fridge to cool completely. Serve cold.
Serves 8-10 (depending on serving container size)
VARIATION:
For a milkier version, substitute 2 cups of milk/3 cups of water for the usual 5 cups of water.
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