Noahs Breakfast

According to legend, when the food supplies on Noahs ark began to dangerously diminish, Noah ordered the ships cooks to prepare a meal for the passengers using whatever edible items remained in the ships storerooms. Thus, the dish described in this recipe was created. And as we well know, the ships passengers survived the great flood.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 160 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 cups Wheat, durum

  • 0.5 cups Rice, white, short grain

  • 0.5 cups Beans, grains

  • 0.5 cups Chickpea, raw

  • 1 spoon Orange, shell

  • 3 cups Sugar, white

  • 1 cup Raisins

  • 0.25 cups Raisins

  • 1.5 cups Apricot, dry

  • 1.5 cups Figs, fresh

  • 1 piece Pomegranate

  • 1 spoon Spices, cinnamon, ground

  • 0.5 cups Pine nuts

  • 1 cup Walnuts

Steps

  1. Place a large pot with 2.5 liters of water on the stove and wait for the water to boil. Rinse the grain in a colander under running water until the water runs clear, then drain well and add it to the boiling water. Cook for 10 minutes, stirring occasionally. Remove the pot from the heat and let the grain soak overnight.

  2. Rinse the rice in a colander under running water. In a new pot, bring 1 liter of water to a boil, add the rinsed rice, and cook for 10 minutes, stirring occasionally. Remove the pot from the heat and let the rice soak overnight.

  3. Rinse the beans and chickpeas, and soak each separately (in two different containers) in water overnight.

  4. The next day, cook the beans and chickpeas. First, drain them, then place each in a separate pot (you will need two pots) and add enough water to cover them by two fingers. Place both pots on the stove and wait for the water to boil. Cook the chickpeas over moderate heat for about 1 hour, and the beans for 1.5 hours. Check if they are cooked before the end of the cooking time. Cool the cooked beans and chickpeas, then drain.

  5. Cut the dried apricots and figs into small pieces. Sort and rinse the raisins and coriander seeds. Remove the skins from the chickpeas with your fingers and discard them. Drain the rice.

  6. Add 1 liter of water, chickpeas, beans, rice, and candied orange peel to the pot with the soaked grain. Place the pot on the stove, wait for the water to boil, then cook for 15 minutes.

  7. Stir in the sugar and cook for 15 minutes. Add the raisins and half of the dried apricots, and cook for another 5 minutes. Then add half of the dried figs, stir, and remove the pot from the heat. Let the prepared dish rest for 1 hour.

  8. With a sharp knife, cut off the flower bud of the pomegranates. Place the fruits upright (with the cut side facing up), then make evenly spaced cuts through the skin downwards. Fold back the skin sections and push the seeds into a bowl with your fingers. Remove all the bitter membranes.

  9. Divide the dish into bowls. Sprinkle cinnamon, walnuts, coriander seeds, pine nuts, the remaining apricots and figs, and the pomegranate seeds on top. Serve.

Nutrition Information (Per 100g)

  • Calories: 268.25 kcal
  • Fat: 1.9 g
    • Saturated Fat: 0.22 g
  • Carbohydrates: 62.49 g
    • Sugars: 36.76 g
  • Protein: 2.46 g
  • Fiber: 3.86 g