Ashure: A Symbol of Sharing and Abundance

Ashure, also widely known as Noah’s Pudding, is a deeply meaningful and delicious dessert that holds a special place in Turkish culture. It’s not just a sweet treat; it’s a symbol of gratitude, abundance, and unity.

This unique pudding is a satisfying and nutritious blend of many ingredients. The base is made from wheat berries and chickpeas, often mixed with dried beans, which give it a hearty texture. A variety of dried fruits, such as apricots and raisins, provide natural sweetness, while nuts like walnuts and hazelnuts add a wonderful crunch. A sprinkle of cinnamon on top is the perfect finishing touch.

The dessert is rooted in a story from religious tradition, where Noah’s Ark, after surviving the great flood, had a limited supply of food. The remaining ingredients were all cooked together in one pot to create a communal and celebratory meal. Today, this tradition of sharing continues, particularly during the first month of the Islamic calendar, Muharram. Families prepare large batches of ashure and share bowls with their neighbors, friends, and family, strengthening community bonds.

Traditional and Bountiful Ashure Recipe

Ashure, one of the most special and meaningful dishes in Anatolian cuisine, is prepared with a unique touch in every home. This bountiful dessert brings that special flavor to your table with a recipe that’s as unique as it is delicious. Each ingredient you add elevates the flavor and makes the recipe truly one-of-a-kind.

Ingredients

500 g wheat berries

1 cup chickpeas (pre-cooked)

1 cup dried beans (pre-cooked)

7-8 small dried apricots

¼ cup dried raisins

A pinch of dried mulberries

7-8 dried figs (finely chopped)

1 kg granulated sugar (can be adjusted to taste)

1 red apple (finely chopped)

Zest and juice from ½ an orange

1 clove

100 g unsalted pistachios or hazelnuts

For Garnish: Walnuts, pomegranate seeds, cinnamon, currants, figs

Instructions

1. Preparation: Start by thoroughly washing the wheat, chickpeas, and dried beans until the water runs clear. Place them in a pot and cover with enough hot water. Cover the pot and let them soak overnight until the grains have swelled.
2. Cooking: The next morning, place the soaked grains and legumes in a large pot and add enough hot water to cover them. Bring to a boil and cook, stirring occasionally to prevent sticking. Do not let the mixture get too thick, as it will continue to thicken as it cools. Keep hot water on hand to add as needed.
3. Adding the Fruits: In a separate small pot, boil the dried apricots and raisins with a little sugar for about 5 minutes until they soften. This helps prevent them from darkening the color of the ashure.
4. Combining Ingredients: Once the wheat and legumes are cooked, add the sugar and boil for another 10-12 minutes. Then add the softened apricots, raisins, chopped apple, and dried mulberries.
5. Adding Aroma: Stir in the orange zest and juice, chopped figs, and the apple with the clove. Boil for another 5-10 minutes. Just before removing from the heat, add the unsalted pistachios and hazelnuts.
6. Serving: Turn off the heat and let the ashure rest for about 10 minutes. Then, ladle it into serving bowls and garnish with walnuts, pomegranate seeds, cinnamon, and any other desired toppings.

Recipe Notes & Tips

• The main ingredient that causes the ashure to darken is the fig. If you prefer a lighter color, you can boil the figs separately and add them at the very end.
• The recipe does not specify a water measurement. Be sure to add hot water as needed during the cooking process to maintain the desired consistency.
• Be patient during the cooking process and stir often to prevent sticking to the bottom of the pot.
• You can serve the pudding hot or cold. It will thicken considerably as it cools.

Enjoy!