Ashure (Aşure), also known as Noah's Pudding, is a rich, unique, and traditional dessert that's rich in history and flavor. Made with a delightful mix of grains, legumes, nuts, and fruits, this super nutritious treat is a true gem in Eastern Mediterranean and Middle Eastern cuisine.
Jump to:
Ashure isn’t just a dessert; it’s a way to show generosity and bring people together. My mom always made it in big batches to share with neighbors, friends, and family. It’s one of my favorite desserts, and I remember the joy of waiting for that time of year when my mom would cook a big pot of Aşure.
Making and sharing Ashure is a big part of our cultural and religious traditions. We make this tasty treat during the Islamic month of Muharram, especially on the 10th day, to celebrate important historical and religious events. Linked to the story of Noah’s Ark, Ashure is all about survival, gratitude, and abundance.
Asure dessert comes in many variations, with different ingredients depending on the region. I'm excited to share my mom's recipe, one she's been perfecting all her life.
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 whole, unprocessed wheat kernels that give Ashure its hearty base.
- Dried chickpeas and dried white beans - These healthy legumes add protein and texture.
- Dried fruits: They add natural sweetness and a chewy texture.
- Cinnamon sticks and cloves - These spices infuse the dessert with warm, aromatic flavors.
- Cinnamon powder - I love extra cinnamon for garnishing and adding a final touch of flavor.
How to Make Ashure Dessert - Noah's Pudding?
Making this delicious Ashure Dessert at home is very easy and straightforward. However, you need to follow a few simple steps and tips to achieve the best results:
Soak the wheat berries, dried chickpeas and white beans separately overnight.
In a large pot, combine the wheat berries with 2250 ml 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 caster sugar gradually, until you are pleased with the level of the sweetness. You might not need all the sugar stated in the recipe.
Continue to simmer the mixture on low heat, stirring occasionally, for about 30 minutes. This allows the flavors to meld together beautifully. Remove the cinnamon sticks and cloves from the pot, and spoon the Ashure into serving bowls.
Let the Ashure cool to room temperature before serving. Sprinkle a pinch of cinnamon powder over each bowl and top with chopped walnuts, pistachios, or hazelnuts for a lovely crunch.
Recipe Tips From the Chef
- The key to a great Ashure is starting with high-quality ingredients. Fresh nuts, plump dried fruits, and good-quality grains and legumes will make all the difference in the final dish.
- Soak your grains and legumes adequately to ensure they cook evenly. Take your time during the cooking process to develop rich flavors and perfect texture.
- Cook the wheat, chickpeas, and dried white beans in separate pots. Remember, they all have different cooking times!
- While cooking the dried beans, chickpeas, and wheat berries, remove all the foam that rises to the surface.
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.
Recipe Variations
One of the best parts about Ashure is the variety of toppings you can use. Get creative! Try adding different types of nuts, seeds, or even orange segments. Pomegranate seeds are traditional, but you could also try dried cranberries, apples, or fresh berries for a twist.
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 ancient porridge-like Ashure (Aşure) Dessert - Noah's Pudding as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Ashure Dessert - Noah's Pudding
Ingredients
- 150 g wheat berries
- 2250 ml water
- 75 g dried chickpeas
- 75 g dried white beans
- 100 g dried figs
- 100 g dried apricots
- 100 g sultanas
- 175 g caster sugar
- 2 cinnamon sticks
- 3 cloves
- ½ teaspoon cinnamon powder to garnish
- ¼ cup chopped walnuts, pistachio or hazelnuts (to garnish)
Instructions
- Soak the wheat berries, dried chickpeas and white beans separately overnight.
- In a large pot, combine the wheat berries with 2250 ml 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 caster sugar gradually, until you are pleased with the level of the sweetness. You might not need all the sugar stated in the recipe.
- Continue to simmer the mixture on low heat, stirring occasionally, for about 30 minutes. This allows the flavors to meld together beautifully.
- Remove the cinnamon sticks and cloves from the pot, and spoon the Ashure into serving bowls.
- Let the Ashure cool to room temperature before serving. Sprinkle a pinch of cinnamon powder over each bowl and top with chopped walnuts, pistachios, or hazelnuts for a lovely crunch.
Notes
- The key to a great Ashure is starting with high-quality ingredients. Fresh nuts, plump dried fruits, and good-quality grains and legumes will make all the difference in the final dish.
- Soak your grains and legumes adequately to ensure they cook evenly. Take your time during the cooking process to develop rich flavors and perfect texture.
- Cook the wheat, chickpeas, and dried white beans in separate pots. Remember, they all have different cooking times!
- While cooking the dried beans, chickpeas, and wheat berries, remove all the foam that rises to the surface.
Bethanie Lewis
It turned out just perfect! I added more water as I like mine a bit runnier but other than that it was so good.