Spiced Walnut Pudding

Harire

 

With the very first mouthful of this dessert, I knew we had discovered something quite different. Harking from the Mardin region near the borders with Syria and Iraq, the spice mix of this dessert display the Arabic influence on the local population. It is not to everyone’s taste: the flavours are subtler and more complex than the typical desert of Western Turkey. But most are still impressed. Try it and decide for yourself.

 

1 cup     flour

1 cup     sugar

½  tsp    cinnamon (tarçın)

1 tsp      all spice (yenibahar tozu)

1 tsp      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. The milk-free version is more traditional, but I admit the flavours do work well with a creamy base.