Traditional Turkish Aşure (Noah's Pudding) Recipe

Ingredients

2 cups of barley
1 cup of chickpeas, soaked overnight
1 cup of dried white beans, soaked overnight
1 cup of dried yellow split peas, soaked overnight
1 cup of raisins
1 cup of dried apricots, chopped
1 cup of sugar
1 tablespoon of rose water
1/2 cup of pomegranate seeds
1/2 cup of crushed walnuts
1/2 cup of chopped dried figs
1/2 cup of chopped almonds
1 cinnamon stick
1 orange, zested and juiced
1/2 teaspoon of ground cloves
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger

Steps and instructions

Start by draining the barley, chickpeas, white beans, and split peas which have been soaked overnight.
Place these ingredients into a large pot and cover them with plenty of water.
Bring this mixture to a boil before reducing the heat to low. Let it simmer for about 2 hours or until the ingredients are tender. Keep adding water as necessary to keep the mixture from drying out.
In a separate pot, add the raisins, chopped dried apricots, sugar, and rose water. Cover with water and bring to a boil. Then reduce heat and let it simmer until the fruits are tender and the mixture has thickened.
Once both pots have simmered, combine the contents of the two pots. Stir well to combine everything.
Add the pomegranate seeds, crushed walnuts, chopped dried figs, chopped almonds, cinnamon stick, orange zest and juice, ground cloves, nutmeg, and ginger. Stir well to incorporate everything.
Let the mixture simmer on low heat for another 30 minutes, or until it reaches your desired thickness. Be sure to stir occasionally to prevent the bottom from burning.
Once done, remove the pot from the heat and let it cool before serving.
The Aşure can be served at room temperature or chilled. It can also be garnished with additional pomegranate seeds, crushed walnuts, and a sprinkle of cinnamon before serving.

Tools for making

Large pot - Used to cook the barley, chickpeas, white beans, and split peas.
Separate pot - Used to cook the raisins, dried apricots, sugar, and rose water mixture.
Stirring spoon - Used to stir the ingredients while cooking.
Knife - Used to chop the dried apricots and dried figs.
Cutting board - Used as a surface for chopping the dried apricots and dried figs.
Measuring cups - Used to measure the barley, chickpeas, white beans, split peas, raisins, dried apricots, sugar, rose water, pomegranate seeds, crushed walnuts, dried figs, and almonds.
Measuring spoons - Used to measure the cinnamon, cloves, nutmeg, and ginger.
Grater - Used to zest the orange.
Juicer - Used to juice the orange.
Serving bowls - Used to serve the Aşure.
Garnish tools - Used to garnish the Aşure with additional pomegranate seeds, crushed walnuts, and cinnamon.

Recipe variations

Instead of barley, you can use wheat berries or rice as a grain alternative.
For added flavor, you can include a teaspoon of ground cardamom or a few drops of vanilla extract.
To make it vegan, you can replace the sugar with a sweetener of your choice such as maple syrup or agave nectar.
If you prefer a thicker consistency, you can add a tablespoon of cornstarch or arrowroot powder mixed with water to the mixture and simmer until it thickens.
Add a handful of chopped dried dates or prunes for extra sweetness and texture.
You can experiment with different dried fruits such as cranberries, currants, or cherries.
To make it nut-free, simply omit the crushed walnuts and chopped almonds, or replace them with toasted sunflower or pumpkin seeds.
For a burst of citrus flavor, you can add a few drops of lemon or lime juice along with the orange juice.
Add a pinch of saffron threads to give the dessert a beautiful golden color and fragrant aroma.
If you prefer a creamier texture, you can stir in a tablespoon or two of coconut milk or cream at the end of cooking.

Recipe overview

Aşure, also known as Noah's Pudding, is a traditional Turkish dessert that is rich in history and flavor. This hearty and healthy dessert is made primarily with grains, legumes, and dried fruits, providing a unique blend of textures and tastes in each bite. Preparing Aşure involves simmering these ingredients and infusing them with a medley of spices and fruit zest for a truly irresistible taste. While it might take some time to prepare, the end result is a dessert that is not only delicious but also deeply satisfying. Whether served chilled or at room temperature, Aşure offers a delightful way to end a meal. This recipe will guide you through each step of the process to ensure you create the perfect Aşure. Enjoy the process as much as the outcome, as Aşure is a dish that tastes better when shared.

Common questions

Can I substitute the barley with a different grain?
While traditionally barley is used in Aşure, you can substitute it with wheat berries or rice if desired.
Can I use canned beans instead of dried beans?
It is recommended to use dried beans as they provide a better texture and flavor to the dish. However, if you're in a hurry, you can use canned beans. Just make sure to rinse them well before adding to the recipe.
Is it necessary to soak the beans and chickpeas overnight?
Yes, soaking the beans and chickpeas overnight helps to reduce cooking time and ensures they cook evenly. It also helps to soften them for a better texture in the final dish.
Can I reduce the amount of sugar in the recipe?
If you prefer a less sweet Aşure, you can reduce the amount of sugar according to your taste. Just keep in mind that sugar adds sweetness and balances the flavors of the other ingredients.
Is there a vegan alternative for rose water?
If you're looking for a vegan alternative to rose water, you can use orange blossom water or vanilla extract instead. They will add a pleasant aroma to the Aşure.
Can I add other fruits or nuts to the recipe?
Aşure is quite versatile, and you can add your favorite fruits and nuts to personalize it. Some popular additions include dried cranberries, dates, pistachios, and hazelnuts.

Serving dishes and utensils

Large pot - To cook the ingredients for the Aşure.
Separate pot - To cook the dried fruits, sugar, and rose water mixture.
Stirring spoon - To stir and combine the ingredients while cooking.
Knife - To chop the dried apricots and dried figs.
Cutting board - To safely chop the dried fruits.
Grater or zester - To zest the orange.
Juicer - To juice the orange.
Measuring cups - To accurately measure the ingredients.
Measuring spoons - To accurately measure the spices and rose water.
Bowls - To serve the Aşure in individual portions.
Garnish spoon - To sprinkle additional pomegranate seeds, crushed walnuts, and cinnamon on top of each serving.

Origin stories

Aşure, often referred to as Noah's pudding, has deep roots in Turkish culture and history. Legend has it that when Noah's Ark came to rest on Mount Ararat, the food supplies were running dangerously low. Noah decided to mix together whatever was left on the Ark, resulting in the creation of Aşure. It is traditionally prepared on the tenth day of Muharram, the first month of the Islamic calendar, and shared with friends and neighbors. The rich, grain-based dessert represents abundance and solidarity, carrying the beautiful message that sharing brings plenty and unity. Despite its origins in history and religion, Aşure is enjoyed by people of all backgrounds in modern-day Turkey and the Middle East, symbolizing peace and togetherness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.