Traditional Turkish Ashure

To prepare the pudding, first soak bulgur, garbanzo beans, white beans, and raisins in separate bowls with water that covers them overnight.

The following day, combine garbanzo beans and white beans in a saucepan with water that covers them. Bring the mixture to a rolling boil; then, decrease heat to low and let it simmer, covered, until the beans become tender, taking anywhere from 1 to 1 ½ hours. Set the cooked beans aside.

Next, drain bulgur and transfer it to a large saucepan. Add 15 cups of water (which is equivalent to 3 quarts plus an additional 3 cups) and bring the mixture to a boil. Reduce heat to low and let it simmer until the bulgur becomes tender, about 15 minutes. During this time, you may notice some foam forming on the surface; discard any foam that appears as it skims to the top.

Once bulgur has thickened, add sugar to the mixture and bring it to a boil. Then, combine cooked beans with the bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and let it simmer until the pudding thickens and the fruit becomes tender, taking about 15 minutes.

Finally, pour the pudding into individual serving bowls and garnish it with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow the pudding to cool before serving.