Preparation :

• PREPARATION (The Night Before): Wash the wheat thoroughly, rubbing it between your hands until the water runs completely clear (this is crucial for a white pudding). Soak it in plenty of water overnight.
• Soak the dried beans and chickpeas in separate bowls with plenty of water overnight.
• COOKING DAY: Drain the beans and chickpeas. Boil them in separate pots until fully soft, 50 minutes on low heat for beans, 120 minutes for chickpeas (about 40 minutes in a pressure cooker). Skim off any foam. Drain and set aside.
• Boil the wheat: In a very large pot (approx. 15L capacity), add the soaked wheat and 4 liters of boiling water. Boil for 25 minutes.
• Add another 2 liters of boiling water to the wheat and cook covered for another 25 minutes.
• Add a final 2 liters of boiling water (total 8L so far).
• Wash the rice and raisins. Chop the dried apricots and figs into small cubes. (Tip: Soak raisins and apricots in warm water and soak figs in hot water separately for 10 mins and drain to prevent them from darkening the pudding).
• Add the raisins to the pot and cook for 5 minutes.
• Add the washed rice and chopped apricots. Stir occasionally, cook for another 5 minutes.
• Add the cooked chickpeas and almonds. Cover and cook for 10 minutes.
• Add the cooked beans and add 2 more liters of boiling water (adjusting the thickness). Cover and boil for 10 minutes.
• Pour in the cold milk and stir. After 1-2 minutes, add the sugar. Simmer for 15 minutes, stirring occasionally to prevent sticking.
• Finally, add the chopped figs and hazelnuts. Cook uncovered for just 5 minutes (adding figs last prevents the color from turning dark).
• Turn off the heat. Pour into serving bowls while warm. Once a skin forms on top, garnish generously with walnuts, pomegranate seeds, sesame, and other toppings.
• Share with family, friends, and neighbors!