Abu Mousa's porridge

This morning, along with my Turkish coffee, I ate a bowl of leftover Turkish porridge, which Abu Mousa prepared yesterday afternoon. Consisting simply of wheat, raisins and apples, along with some sugar and water, he calls it ashlamish.

Abu Mousa served a stint in a Turkish prison as a young man – the details of which I have yet to glean – but he says he learned a bit about Turkish cuisine while there.