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Course Dessert
Cuisine Turkish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 344 kcal


  • 225 gr sugar
  • 1 1/2 cups canned chickpeas rinsed and drained
  • 1 1/2 cups canned navy beans rinsed and drained
  • 3 cups hulled barley (husked removed barley) soaked overnight in plenty of water
  • 1/2 cup uncooked white rice washed and drained
  • 1 tbsp rose water (optional)


  • 2 teaspoon cinnamon
  • 3 tbsp pistachio nuts
  • 3 tbsp pine nuts
  • 3 tbsp currant
  • 6 dried apricots cut in chunks
  • 6 dried figs cut in chunks
  • 8 tbsp walnuts well crushed
  • 8 tbsp pomegranate seed


  1. Put the hulled barley in a large pot with plenty of water and soak overnight.

  2. Put the hulled barley and its soaking water into a large, deep pan and bring to boil. Reduce the heat and simmer for about 50 minutes (until the barley gets tender). if it is necessary, you can add some water during cooking.

  3. Add the sugar, canned navy beans, canned chickpeas, rose water and the uncooked white rice, and bring the mix to boil again. If it necessary, you can add some water. Reduce the heat and simmer for about 10 minutes.

  4. Stir the mixture slowly until it get thickens. Transfer the mixture to a large bowl and make sure the surface of the mix is flat and leave the pudding to cool at room temperature.

  5. Once the pudding gets cool; sprinkle the cinnamon over the pudding and put the chunked dried figs, chunked apricots, pistachio nuts and crushed walnuts over the top.

  6. Sprinkle pomegranate seeds generously and serve chilled or at room temperature.