bluetree/turkey

Perspectives: Kâinatin Renkleri...

Rated Aug 21 • 1 review • travel, cities, turkey • humbleperspectives.net

The Beauty of Rural Turkey
Pİctures from my visit to grandparents' village and platau last weekend...(BOLU - TURKEY)

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Perspectives: Kâinatin Renkleri...

Rated Aug 21 • 2 reviews • travel, cities, turkey • humbleperspectives.net

beautiful istanbul...

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Panoramik (360 Derece) Türkiye - İstanbul...

Rated Aug 08 • 1 review • travel, cities, turkey • 360tr.com

virtual tour of many places in istanbul/turkey...you may also see other cities of turkey in this website...

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Mehteran Floridada - 2 (19 Nisan 2009)

Rated Apr 20 2009 • 1 review • history, turkce, music, turkey, ottoman • youtube.com

Ottoman Army Band played a beautiful Azeri song at 3rd Florida Turkish Fest (Fort Lauderdale, Florida / April 19, 2009)

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Mehteran Floridada - 1 (19 Nisan 2009)

Rated Apr 19 2009 • 0 reviews • music, video, videos, turkey, ottoman • youtube.com

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Oğur &Aşkın - Bülbülüm Altın Kafeste [ortacgil.com]

Reviewed Mar 10 2009 • 1 review • music, love, turkey • youtube.com

beautiful music for a love story...timeless moment...

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Müziğin Renkleri - Kanun

Rated Mar 10 2009 • 1 review • music, arts, videos, turkey • youtube.com

classical turkish music...

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Noahs Pudding Recipe - MyRecipes.com

Rated Jan 07 2009 • 3 reviews • cooking, religion, turkey • myrecipes.com

Also known as asure, this unique Turkish dessert is made with barley, legumes, dried fruits, and nuts. Traditional folklore holds that Noah gathered all of the remaining foodstuffs to make this sweet pudding when he and his family left the ark. Today it is customary to share the dish with others.
Yield

6 servings (serving size: about 1 cup)
Ingredients

* 1/2 cup uncooked pearl barley
* 1 tablespoon long-grain rice
* 4 cups water
* 1/4 teaspoon salt
* 1/2 cup sugar
* 1/2 cup canned chickpeas, rinsed and drained
* 1/2 cup canned kidney beans, rinsed and drained
* 1/4 cup raisins
* 1/4 cup dried apricots, finely chopped
* 1/4 cup dried figs, finely chopped
* 1 tablespoon rose water
* 3 tablespoons chopped almonds
* 3 tablespoons chopped pistachios
* 3 tablespoons pomegranate seeds

Preparation

Place the barley and rice in a medium bowl, and cover with water to 2 inches above barley mixture. Cover and soak overnight. Drain.

Place barley mixture, 4 cups water, and salt in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat, and drain in a colander over a bowl, reserving 2 1/4 cups cooking liquid.

Place 1 1/2 cups barley mixture and 1/4 cup reserved liquid in a food processor; process 2 minutes. Return pureed mixture to saucepan; add remaining barley mixture, remaining 2 cups reserved liquid, sugar, and next 5 ingredients (sugar through figs), stirring to combine. Bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; stir in rose water, and sprinkle with nuts and pomegranate seeds.
Nutritional Information

Calories:
329 (16% from fat)
Fat:
6g (sat 0.6g,mono 3g,poly 1.2g)
Protein:
9.9g
Carbohydrate:
62.6g
Fiber:
6.6g
Cholesterol:
0.0mg
Iron:
3.3mg
Sodium:
107mg
Calcium:
70mg

Viviana Carballo, Cooking Light, APRIL 2002

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