By eatmundo · July 5, 2026
🇹🇷AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Sweet porridge30 recipes from 12 countries
Aşure, or Noah's Pudding, is a revered Turkish dessert with ancient roots, traditionally prepared to celebrate abundance and unity. This sweet, hearty pudding combines various grains, legumes, dried fruits, and nuts, creating a complex tapestry of textures and flavors in every spoonful.
According to eatmundo's ingredient comparison, the closest dish to Aşure from another cuisine is Mexican Arroz con Leche (Mexico): the two share 29% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Begin by soaking your grains and legumes. Place 1 cup (200g) hulled wheat (aşurelik buğday), 1/2 cup (100g) chickpeas, and 1/2 cup (100g) white beans in separate bowls. Cover them generously with cold water and let them soak overnight, or for at least 8-12 hours. This significantly reduces cooking time.
- 2
Drain the soaked wheat, chickpeas and white beans. In a large pot, combine them with 2.5 liters (10 cups) of fresh water. Bring to a boil, then reduce the heat, cover and simmer for 1.5-2 hours, stirring occasionally to prevent sticking, until the wheat, chickpeas and beans are all very tender but still intact. Test a chickpea: it must crush easily between your fingers, because the legumes will not soften further once the sugar goes in. Add a little hot water if the pot gets too thick.
- 3
Add 1/4 cup (50g) short-grain rice to the pot. Continue to simmer for another 15-20 minutes, or until the rice is cooked through and the pudding begins to thicken slightly. The rice helps create that characteristic creamy texture.
- 4
Once the wheat and legumes are completely tender, stir in 2 cups (400g) granulated sugar, 1/2 cup (75g) diced dried apricots, 1/2 cup (75g) diced dried figs, and 1/4 cup (40g) golden raisins. Add 1 teaspoon orange zest for a bright citrus note. Continue to simmer for 10-15 minutes, allowing the fruits to plump up and their flavors to meld with the pudding.
- 5
Remove the pot from the heat. Stir in 2 tablespoons rose water, if using, for a delicate floral aroma. Taste and adjust sugar if needed. The pudding should be sweet and comforting, but not overwhelmingly so. Consistency should be like a thick soup or thin porridge.
- 6
Ladle the warm Aşure into individual serving bowls or a large communal dish. Allow it to cool completely to room temperature, then cover and refrigerate for at least 2 hours. This chilling period is crucial as the pudding continues to set and the flavors deepen. Keep leftovers refrigerated.
- 7
Once cooled, it's time for the vibrant garnishes! Decorate each serving generously. Traditionally, we use a mix of chopped nuts: 1/4 cup (30g) hazelnuts, 1/4 cup (30g) walnuts, 1/4 cup (30g) almonds. Sprinkle with fresh pomegranate seeds for color and tartness, and a dash of ground cinnamon for warmth and spice.
- 8
Serve your Aşure chilled. This nourishing and symbolic dessert is often shared with neighbors and friends, embodying the spirit of community and gratitude. Enjoy this delightful spoonful of history and flavor!
Frequently Asked Questions
What is Aşure?
Aşure, or Noah's Pudding, is a Turkish grain-based dessert made from a mixture of wheat, legumes, nuts, and dried fruits, optionally seasoned with rose water. It is traditionally prepared in large quantities during the month of Muharram and shared among neighbors and friends.
What type of wheat is best for Aşure, and what's the recommended preparation?
For authentic Aşure, use hulled wheat (aşurelik buğday). These should be soaked overnight and then boiled until very tender but still intact, typically 1.5-2 hours after soaking.
Can I use canned chickpeas and white beans, or do I need to use dried ones?
This recipe uses dried white beans and chickpeas, soaked overnight and then simmered with the wheat until very tender.
How can I ensure my Aşure has the right thick, pudding-like consistency?
The starches from the wheat and rice naturally thicken the pudding; cook it gently until it coats the back of a spoon. Be sure to add the sugar towards the end, as adding it too early can prevent the grains from fully softening.
When should the dried fruits be added, and do they require any prior preparation?
The dried apricots and figs are diced and added directly, without soaking; they plump up as they simmer in the pudding. Incorporate all dried fruits along with the sugar towards the end of the cooking process to prevent them from becoming overly soft or disintegrating.
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