This Monday, December 5, 2011 marks the
tenth day of Muharam, the first month
of the Islamic calendar. This holiday is known as Ashoora
(sometimes spelled Ashura in English).
Ashoora is a special day to
Egyptian Jews, Christians, and Muslims (although it is remembered by each group
on different dates). Sunni Muslims are
encouraged to fast on Ashoora because
the holiday commemorates God saving the Prophet Moses and the Jewish people
from the tyranny of Pharaoh. The Prophet
Mohamed recommended that Muslims fast the day before or the day after ashoora as well. After the fast, families congregate for a
communal meal, including a wheat berry pudding called Ashoora as well. In Turkish, this pudding is known as Noah's Pudding and is seen as a symbol of cross-religious peace.
*Recipe from Nile Style: Egyptian Cuisine and Culture
(Click here to download a free Kindle copy by December 2)
Ashoora Wheat Pudding /Ashoora
4 Servings
Ingredients:
1 cup whole wheat berries*, rinsed
1/2 cup sugar or honey, or to taste
1 cup warm milk
1 tablespoon cornstarch
Handful of raisins
1 teaspoon roasted peanuts,
unsalted, chopped
1 teaspoon slivered almonds
1 teaspoon walnuts, chopped
1 teaspoon dried coconut
Preparation:
Eight
hours or the night before serving, place whole grain in a large thermos and
cover with boiling water. The next morning, the wheat will be puffed and
tender. In a medium bowl, combine sugar
or honey, milk, and corn starch together.
Place cornstarch mixture and milk mixture in a medium saucepan over
medium heat and stir to combine. Increase heat to high and boil, stirring, for
2 minutes. Reduce heat to low, and cook
until pudding has thickened. Taste, and adjust sugar, if necessary. Stir in raisins and distribute into 4 dessert
bowls.
Mix
peanuts, almonds, walnuts, and coconut together and sprinkle on top of
pudding. Serve warm.
·
Wheat berries can be purchased at organic,
Middle Eastern, and healthfood stores.
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