Ashure Dessert - Noah's Pudding

5 from 1 vote

Ashure Dessert - Noah's Pudding

Ashure, also known as Noah’s Pudding, is a traditional Turkish dessert made with wheat berries, chickpeas, white beans, dried fruit, nuts, cinnamon, and cloves. It is naturally vegan, gently sweet, and usually made in large batches to share.

Prep Time10

Cook Time1 50

Total Time2

Course: Dessert, Snack

Cuisine: Eastern European, Middle Eastern, Turkish

Diet: Halal, Low Lactose, Vegan

Servings: people

Calories: 479kcal

Author: Ayla Clulee

Ingredients

¾ cup wheat berries (150 grams)
9 ½ cups water (2 ¼ litres)
½ cup dried chickpeas (75 grams)
½ cup dried white beans (75 grams)
¾ cup chopped dried figs (100 grams)
¾ cup chopped dried apricots (100 grams)
⅔ cup sultanas (100 grams)
6 oz caster sugar (175 grams)
2 cinnamon sticks
3 cloves
½ teaspoon cinnamon powder to garnish
¼ cup chopped walnuts, pistachio or hazelnuts (to garnish)

US Customary - Metric

Instructions

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 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 while it is still warm.
Let it cool to room temperature, then garnish with ground cinnamon and chopped nuts. Add pomegranate seeds if using.
Serve at room temperature or chilled.

Notes

Soak the wheat berries, chickpeas, and white beans overnight for the best texture.
Cook the wheat berries, chickpeas, and white beans separately, as they soften at different times.
Add the sugar after the wheat, beans, and chickpeas are tender.
Ashure thickens as it cools. Stir in a little hot water if it becomes too thick.
Canned chickpeas and canned white beans can be used. Drain and rinse them first, then add them once the wheat berries are tender.
Do not add crunchy toppings too early if you want them to stay crisp.
Store leftovers in the refrigerator for up to 5 days.
Freezing is not recommended, as the texture changes after thawing.

Nutrition