🇹🇷 Turkey · Dessert
Aşure (Noah's Pudding)
By eatmundo · July 5, 2026
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.
Ingredients
check them off as you prepareHow 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 the wheat, chickpeas, and white beans with 8-10 cups (2-2.5 liters) of fresh water. Bring to a boil, then reduce the heat, cover, and simmer for about 60-90 minutes, or until the grains and legumes are tender but not mushy. Stir occasionally to prevent sticking.
- 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
Now, for the sweetness and fruit! 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. This cooling period is crucial as the pudding continues to set and flavors deepen.
- 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 type of wheat is best for Aşure, and what's the recommended preparation?+
For authentic Aşure, use whole wheat berries (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?+
While dried beans and chickpeas, soaked overnight and cooked separately, provide the best texture, canned versions can be used for convenience. Ensure they are thoroughly rinsed and drained before adding them to the pot.
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?+
It's best to soak dried apricots and figs for about 15-30 minutes in warm water to rehydrate them before adding. Incorporate all dried fruits along with the sugar towards the end of the cooking process to prevent them from becoming overly soft or disintegrating.
Mundo Match
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