Ashure (Noah's Pudding)

by: deniz karadeniz
June 2026
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A traditional Turkish wheat pudding layered with grains, legumes, dried fruits, and nuts — one of the world's oldest desserts, meant to be shared with neighbors and loved ones.

INGREDIENTS

• 1 cups whole wheat berries, soaked overnight

• 0.5 cups dried chickpeas, soaked overnight

• 0.5 cups dried white beans, soaked overnight

• 0.3 cups short-grain white rice

• 8 cups water (for cooking grains)

• 1.5 cups sugar

• 0.5 cups raisins

• 0.5 cups dried apricots, roughly chopped

• 0.5 cups dried figs, roughly chopped

• 1 orange, zest only

• 2 tablespoons rose water

• 0.5 cups walnuts, roughly chopped (for topping)

• 0.3 cups hazelnuts or pistachios (for topping)

• 0.3 cups pomegranate seeds (for topping)

• 1 teaspoons ground cinnamon (for topping)

• 2 tablespoons sesame seeds, toasted (optional topping)

STEPS

1. Drain and pre-cook legumes: Drain the soaked chickpeas (0.5 cups dried chickpeas, soaked overnight) and white beans (0.5 cups dried white beans, soaked overnight). Place them in a pot, cover generously with fresh water, and boil until just tender, about 40–50 minutes. Drain and set aside.

2. Cook the wheat: Drain the soaked wheat berries (1 cups whole wheat berries, soaked overnight) and place in a large heavy-bottomed pot with 8 cups water (for cooking grains). Bring to a boil, then reduce to a gentle simmer. Cook for 45 minutes until the wheat is soft but still has some chew.

3. Add rice and dried fruits: Add 0.3 cups short-grain white rice, 0.5 cups raisins, 0.5 cups dried apricots, roughly chopped, and 0.5 cups dried figs, roughly chopped to the pot with the wheat. Stir well and continue to simmer, stirring frequently so nothing sticks to the bottom.

4. Add cooked legumes and sugar: Stir in the cooked chickpeas and white beans. Add 1.5 cups sugar and 1 orange, zest only. Continue simmering and stirring until the mixture thickens to a creamy, porridge-like consistency — it should coat the back of a spoon. This can take 20–30 more minutes.

5. Finish with rose water: Remove the pot from heat. Stir in 2 tablespoons rose water. The pudding will thicken further as it cools, so if it seems very thick now, stir in a splash of hot water.

6. Portion and cool: Ladle into individual bowls or a large serving dish. Let cool to room temperature, then refrigerate until fully set and chilled.

7. Top and serve: Before serving, garnish generously with 0.5 cups walnuts, roughly chopped (for topping), 0.3 cups hazelnuts or pistachios (for topping), 0.3 cups pomegranate seeds (for topping), a dusting of 1 teaspoons ground cinnamon (for topping), and 2 tablespoons sesame seeds, toasted (optional topping) if using. Ashure is traditionally served chilled or at room temperature.

NOTES

Tips & Traditions:

- Soaking the wheat, chickpeas, and beans overnight is essential — don't skip it.

- The pudding thickens significantly as it cools. If it's too thick after refrigerating, stir in a little water or milk when serving.

- Toppings are half the joy — set out small bowls of nuts, pomegranate seeds, and cinnamon so guests can customize their own.

- Ashure is traditionally made in a large batch and shared with 40 neighbors and friends — feel free to double the recipe!

- For a richer flavor, substitute 1–2 cups of the water with whole milk in the final stage of cooking.

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