Whole Wheat Pudding Egyptian Ashora Recipes

WHOLE WHEAT PUDDING (EGYPTIAN ASHORA)

Steps:

• boil the wheat grains in the water , then leave it overnight to cool down, so that the grains can absorb all the water they need to open up.
• add the milk, whipping cream, sugar, vanilla and heat up till sugar dissolves completely, you can taste some to determine if it is sweet enough.
• dissolve the starch in 1/2 cup of cold milk then add to the heating mixture, boil altogether.
• pour into your serving cups and leave to cool, you can serve them as soon as they are just warm, not hot, or you can cool them in the fridge for couple of hours before serving.
• it is great as it is, but if you like you can put some toasted almond flakes, hazelnut, shreded coconut, or simply sprinkle some cinnamon.

MAHALABIA (EGYPTIAN MILK PUDDING)

Steps:

• Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
• Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

TOMATILLO BROKEN WHEAT PUDDING

Steps:

• Fry onions in vegetable oil.add green chilies and ginger.
• Add the tomatillos and keep frying.
• Add cumin, paprika, turmeric.
• Add broken wheat.Add cilantro and then add water.
• Cover with lid for abt 20 minutes.
• For a mexican version of the same dish, add pinch of orgeno and jalapeno instead of green chilies.

ASHURE

Steps:

• Place the garbanzo beans, white beans, bulgur, and raisins in separate bowls and add water to cover. Let stand overnight.
• The next day, combine the garbanzo beans and white beans in a saucepan with water to cover. Bring the water to a boil; reduce heat to low and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.
• Drain the wheat 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, apricots, orange peel, and cloves. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes.
• Pour the pudding into individual serving bowls. Garnish with toasted sesame seeds, chopped walnuts, chopped pistachios, currants, and cinnamon. Allow the pudding to cool and then serve.

EGYPTIAN BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10-15 minutes.
• While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl.
• In a medium bowl, stir together ¾ cup golden raisins (120 G), ¾ cup pistachios (95 G), the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute.
• Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter.
• Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture.
• Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds.
• Bake the bread pudding for 25 minutes, then broil for 2-3 minutes, until the top is crisp, golden brown, and bubbling.
• Let rest for 20-30 minutes before serving.
• Enjoy!