Noah's Pudding (Aşure)

Noah's Pudding (Aşure)

Aşure, often called Noah's Pudding, is a traditional dish associated with the story of Noah's Ark. According to tradition, when the floodwaters began to recede, Noah's family gathered their remaining grains, legumes, dried fruits, and nuts and cooked them together into a single pot. Today, it remains a symbol of abundance, sharing, and community throughout Turkey and beyond.

Noah's Pudding (Aşure)

Dalool's Kitchen

Servings

10-12

Prep Time

20 minutes

Cook Time

2 hours

Calories

297

Cuisine

Traditional

Category

Traditional Dessert/Comfort Food

Known as Noah's Pudding, Aşure is one of the world's most unique traditional dishes. Made with grains, legumes, dried fruits, and nuts, it transforms simple pantry staples into a sweet and nourishing pudding that has been shared among families.

Ingredients

    Grains & Legumes

    • 1 cup wheat berries (180g)
    • ⅓ cup dried chickpeas (60g)
    • ⅓ cup dried white beans (60g)

    Fruit & Sweeteners

    • 10 dried apricots, diced (60g)
    • 5 dried figs, diced (125g)
    • ½ cup raisins (50g)
    • 1 cup sugar (200g)
    • Zest of 1 orange

    Flavorings

    • 1 cinnamon stick
    • ¼ tsp ground cardamom
    • 1 tsp rose water (optional)

    Garnish

    • ½ cup walnuts, chopped (50g)
    • ¼ cup pistachios, chopped (30g)
    • ½ cup pomegranate seeds (60g)
    • Ground cinnamon

    Water

    • 2 cups water (approximately 2.8L)

    Directions

    1. Rinse the wheat berries, chickpeas, and white beans. Place each in a separate bowl, cover with water, and soak overnight.
    2. The next day, drain the chickpeas and beans.
    3. Place the wheat berries in a large pot with the water and bring to a boil.
    4. Reduce the heat and simmer for 60–75 minutes, stirring occasionally, until the wheat becomes very tender and releases its starch.
    5. Meanwhile, cook the chickpeas and white beans separately until tender.
    6. Add the cooked chickpeas and white beans to the wheat.
    7. Stir in the raisins, apricots, figs, orange zest, cinnamon stick, and sugar.
    8. Continue simmering for 20–30 minutes, stirring frequently.
    9. Add the cardamom and rose water during the last 5 minutes of cooking.
    10. The mixture should have the consistency of a loose pudding. If it becomes too thick, add a little hot water.
    11. Remove the cinnamon stick.
    12. Divide into serving bowls and allow to cool slightly.
    13. Garnish with walnuts, pistachios, pomegranate seeds, and a light dusting of cinnamon.
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