Ashure Recipe: How to Make Traditional Turkish Noah's Pudding

Ashure is an ancient Turkish dessert made with grains, legumes, dried fruits, and nuts. Also known as Noah’s Pudding, this is a ceremonial food cooked in large batches for sharing. Made during the month of Muharram, particularly on the 10th day (Ashura), this vegan dessert is all about simplicity. No richness of milk, butter, or ghee. Just the goodness of some simple ingredients cooked with love, care, and patience.

The Legend Of Noah's Ark

It is believed that after staying afloat for 40 days, Prophet Noah’s Ark was left with grains, pulses, and dried fruits only. And this creamy, sweet pudding came from all these last remaining ingredients. This dessert is often considered a symbol of survival and gratitude. The pudding is believed to be made on the 10th day of Muharram when the Ark touched land.

‘Day Of Ashura’: The 10th Day Of Muharram

In Islam, the 10th day of Muharram marks the day of Prophet Musa’s salvation from Pharaoh and also the landing of Prophet Noah’s ark. For Shia Muslims, on the other hand, this day is about mourning the martyrdom of Prophet Mohammad’s grandson, Imam Hussain, at the Battle of Karbala.

Ashure Recipe: Ingredients

• 1/2cup soaked whole wheat
• 1/4 cup soaked chickpeas
• 1/4 cup soaked white beans
• 1/4 cup short-grain rice
• 1/4 cup chopped dried apricots
• 1/4 cup raisins
• 2 tbsp currants
• 2 tbsp chopped, dried figs
• 1/4 cup chopped walnuts
• 1/4 cup chopped hazelnuts
• 1/4 cup pine nuts
• Zest of 1 orange
• 1/2 tsp cinnamon
• 1/4 tsp ground clove
• 1 tbsp rose water
• Pomegranate seeds,
• Crushed pistachios
• 1/2 cup sugar
• 1 tbsp date syrup
• 6-7 cups water

Step-by-Step Instructions

Prepare the grains and legumes

In a large pot, cook the soaked wheat in water until it softens and splits. Skim the foam and keep it aside.

Take a separate pot and boil chickpeas and beans until tender. Once done, drain them and set aside.

Once the wheat starts breaking down and thickening, add rice. Stir occasionally to avoid sticking.

Cook the pudding

After rice cooks through, stir in chickpeas and beans. Add another 2 cups of water Stir in the dried fruits.

Next, add sugar and the spices. Also, mix in orange zest and rose water and simmer for 15-20 minutes.

Finally, mix in chopped nuts and simmer for a few more minutes.

Transfer them to bowls while warm and garnish with pomegranate, pistachios, and maybe a dusting of cinnamon.

Let it cool before serving. It thickens as it sits.

Expert Tips for the Best Texture

Soak wheat, chickpeas, and beans at least for 8 hours to ensure even cooking and softening without falling apart.

Boil chickpeas and white beans in their own pots before adding them to the main porridge. This avoids overcooking and keeps the porridge base from turning muddy.

Before adding sugar, simmer the apricots, raisins, and figs first so they release their natural sweetness. Adding sugar too early can make this syrupy and too sweet.

While cooking, the wheat and rice often tend to stick to the bottom as they absorb liquid and the mixture thickens. To avoid this, use a wooden spoon and scrape the pot gently every few minutes.

Ashure thickens quickly, and it continues to do so as it cools. Have boiling or very hot water ready to add as needed during cooking. Thin it out gradually to keep the texture soft and loose.

Dried fruits should be plump but still hold their shape. Nuts should be added during the last few minutes, so they stay slightly crunchy. This creates a contrast with soft grains, chewy fruit, firm legumes, and crisp nuts.

If you cover Ashure while it’s still warm, condensation forms and drops back into the porridge, messing with the consistency. Let it come to room temperature uncovered before refrigerating or storing.

Rose water is traditional, but not everyone likes its sharp perfume. You can leave it out entirely, or substitute with a splash of orange blossom water, or simply increase the citrus zest for a cleaner flavor.

Ashure develops depth after sitting overnight in the fridge. Flavors blend better, and the porridge firms up slightly without drying out. It tastes more unified the next day, and it’s meant to be eaten over several days anyway.

Ashure: Serving And Storage Tips

To make the experience truly memorable, make sure Ashure is served chilled or at room temperature, as the pudding stays firm.

For garnishing, one may opt for nuts, dried fruits, and pomegranate seeds.

For proper storage, refrigeration in an airtight container is ideal, as it helps maintain the texture of the pudding. It can be stored for up to 7 days. Freezing, however, is not recommended because the texture changes upon defrosting.