Ashure Dessert - Noah's Pudding

My Ashure recipe, also known as Noah’s Pudding, is a traditional Turkish dessert that always reminds me of home. It was one of my childhood favorites, and I looked forward to it every year. My mom made it in a big pot, filled small bowls, decorated them with cinnamon and nuts, and shared them with neighbors, friends, and family.

It is naturally vegan, gently sweet, and full of different textures from grains, legumes, dried fruits, and nuts. The recipe takes a little time, but most of it is hands-off, and it keeps well in the refrigerator for several days.

Jump to:

• What is Ashure?
• Why You’ll Like This Recipe
• Ingredients You'll Need
• How to Make Ashure Dessert - Noah's Pudding
• How Thick Should Ashure Be?
• Can I Use Canned Chickpeas and Beans?
• Recipe Tips From the Chef
• Recipe Variations
• Storage Instructions
• How to Serve Ashure
• Recipe FAQs
• Related Recipes
• Ashure Dessert - Noah's Pudding

What is Ashure?

Ashure, written as Aşure in Turkish, is a traditional sweet pudding made with wheat, legumes, dried fruits, nuts, and spices. It is also known as Noah’s Pudding or Noah’s Ark Pudding, and it is often described as one of the oldest desserts in the world.

According to the old story, Ashure was first made after Noah’s Ark came to rest on Mount Ararat, in what is now eastern Anatolia. The remaining grains, fruits, and nuts on the ark were cooked together in one pot, creating a simple pudding that came to symbolize survival, gratitude, and abundance.

In Turkey, Ashure is usually made during the Islamic month of Muharram, especially around the 10th day, known as the Day of Ashura. Families often cook it in large batches and share it with neighbors, friends, and relatives. Every home has its own version, so the ingredients and toppings can vary, but the idea of sharing stays the same.

Why You’ll Like This Recipe

• This Ashure recipe is naturally vegan and made with simple pantry ingredients.

• It is perfect for making ahead, as the flavor settles after cooling and the pudding keeps well for several days.

• The sweetness is easy to adjust. You can add the sugar gradually and stop when it tastes right for you.

• It makes a generous batch, which is helpful if you want to serve guests or share small bowls with family and friends.

• The toppings are easy to change depending on what you have. Cinnamon, walnuts, pistachios, hazelnuts, pomegranate seeds, sesame seeds, and orange zest all work well.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Wheat berries - These are the base of the pudding and give Ashure its thick, slightly chewy texture. Bulgur is not a good swap, as it cooks much faster.

• Dried chickpeas and dried white beans - These are traditional in Ashure. I use dried ones and cook them separately, but canned chickpeas and canned beans can be used for a quicker version.

• Dried fruits - Figs, apricots, and sultanas add natural sweetness and texture. Chop larger fruits into small pieces so they mix evenly.

• Cinnamon sticks, sugar, and cloves - These spices bring sweetness and warmth. Add the sugar gradually so you can adjust it to your taste.

• Cinnamon powder - I love extra cinnamon for garnishing and adding a final touch of flavor.

• Nuts and toppings - They are added at the end to keep the crunch. Walnuts, pistachios, hazelnuts, cinnamon, and pomegranate seeds are all good choices.

How to Make Ashure Dessert - Noah's Pudding

Soak the wheat berries, dried chickpeas and white beans separately overnight.

In a large pot, combine the wheat berries with 9 ½ cups (2 ¼ litres) of water. Bring to a boil, then reduce the heat and let it simmer for about an hour and 15 minutes, or until the wheat berries are tender.

While the wheat is cooking, drain the chickpeas and white beans, then cook them separately in fresh water until they’re tender. This will take about an hour to an hour and 15 minutes for each. While the grains and legumes are cooking, chop the dried figs and apricots into small pieces.

Once the wheat berries are cooked, add the drained chickpeas and white beans to the pot. Cooking times can vary based on the produce, which is why it's best to cook everything separately and combine them once they are all tender.

Stir in the softened dried fruits (figs, apricots, and sultanas, cinnamon sticks, and cloves. Add the sugar gradually, tasting as you go. You may not need all of it, especially if your dried fruit is already sweet.

Simmer the mixture over low heat for about 30 minutes, stirring from time to time. The Ashure should thicken slightly, but it should still be soft and easy to spoon into bowls.

Remove the cinnamon sticks and cloves.

Spoon the Ashure into serving bowls while it is still warm. Let it cool to room temperature, then sprinkle with ground cinnamon and top with chopped walnuts, pistachios, or hazelnuts.

Serve at room temperature or chilled.

How Thick Should Ashure Be?

Ashure should be thick and spoonable, but not stiff. It will look a little looser while it is hot and thicken more as it cools.

If it looks slightly runny at the end of cooking, let it sit for a short while before cooking it longer. The wheat berries will continue to absorb liquid as the pudding cools.

If your Ashure is too thin, simmer it for another 10 to 15 minutes, stirring often. The wheat berries need to soften well so they can help thicken the liquid.

If your Ashure becomes too thick, stir in a little hot water until it loosens. Add the water slowly so you do not thin it too much.

Can I Use Canned Chickpeas and Beans?

Yes, you can use canned chickpeas and canned white beans if you want to save time.

Drain and rinse them well, then add them to the pot once the wheat berries are tender. They are already cooked, so they only need to simmer with the wheat, dried fruit, sugar, and spices long enough to warm through and take on some flavor.

Dried chickpeas and beans give the best texture, but canned ones are helpful when you want a quicker version.

Recipe Tips From the Chef

• Soak the wheat berries, chickpeas, and white beans overnight. This helps them cook more evenly.

• Cook the wheat berries, chickpeas, and white beans separately. They all soften at different times, and this gives you better control over the texture.

• Skim off the foam while the wheat berries, chickpeas, and beans cook. This keeps the pudding cleaner and smoother.

• While cooking the dried beans, chickpeas, and wheat berries, remove all the foam that rises to the surface.

• Add the sugar after the wheat, beans, and chickpeas are tender. Sugar can slow down softening, so it is better to add it later.

• Chop the dried fruit into small pieces. This helps it spread evenly through the pudding.

• Stir the Ashure often after adding the dried fruit and sugar. The mixture thickens as it simmers and can catch at the bottom if left alone for too long.

• Spoon the Ashure into bowls while it is still warm. It thickens as it cools, so it is easier to portion before it sets.

• Add crunchy toppings just before serving if you want them to keep their crunch.

Recipe Variations

You can add a little orange zest near the end of cooking for a fresher flavor.

You can stir a small amount of rose water or orange blossom water in at the end, but use it carefully. Too much can overpower the pudding.

Some families add a little rice to help thicken the mixture. I do not use rice in this version, but it is common in some Ashure recipes.

You can use golden raisins instead of sultanas.

You can decorate the bowls with almonds, hazelnuts, pine nuts, sesame seeds, currants, or pomegranate seeds.

Storage Instructions

You can keep the leftovers in an airtight container for up to 7 days when refrigerated.

I don't recommend freezing Ashure pudding as the texture wouldn't be the same when defrosted.

How to Serve Ashure

Ashure can be served at room temperature or chilled from the refrigerator.

Spoon it into small bowls while it is still warm, then let it cool before adding the toppings. If you are using pomegranate seeds, add them just before serving so they stay fresh.

Ashure is traditionally made in large batches and shared with neighbors, friends, and family. It is also easy to make ahead for guests, as you can portion it into bowls the day before and keep them covered in the refrigerator.

Recipe FAQs

Related Recipes

For more traditional holiday dessert recipe ideas why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Ashure (Aşure) Dessert - Noah's Pudding as much as you enjoy eating it! 🙂