Turkish · Breakfast · Snack
Aşure (Noah's Pudding)
Aşure
A spoonable Turkish pudding of tender wheat berries, chickpeas and white beans, sweetened mostly by apricots, figs and raisins and topped with walnuts, pomegranate and cinnamon. This lighter version uses less sugar and skips the starch thickener, letting the wheat naturally thicken the pot.
- Prep
- 20 min
- Cook
- 95 min
- Total
- 115 min
- Serves
- 10
Calories come from: Carbs 76% · Fat 14% · Protein 10%
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Ingredients
For 10 servings- 1 cup200 gHulled wheat berries
- 8 cups2,000 gWater
- 1 cup160 gChickpeas, canned, drained
- 1 cup180 gWhite beans, canned, drained
- 1/2 cup (about 10)80 gDried apricots, chopped
- 5 figs80 gDried figs, chopped
- 1/3 cup50 gRaisins
- 1/3 cup67 gGranulated sugar
- from 1 orange6 gOrange zest
- 1 pinchSalt
- 1 tbsp15 gRose water (optional)
- 1/3 cup40 gWalnuts, chopped
- 1/3 cup58 gPomegranate seeds
- 1 tspGround cinnamon
Steps
- 1
Rinse the wheat berries in a sieve under cold water.
- 2
Put the wheat and the water in a large pot and bring to a boil.
- 3
Reduce the heat, partly cover and simmer for about 75 minutes, stirring now and then, until the grains are very soft and some have burst open.
- 4
Rinse the drained chickpeas and white beans.
- 5
Stir the chickpeas, beans, apricots, figs and raisins into the pot.
- 6
Add the sugar, orange zest and salt and stir until the sugar dissolves.
- 7
Simmer uncovered for 15–20 minutes, stirring often so it does not catch, until thick and loose like porridge; add a splash of hot water if it gets too stiff.
- 8
Turn off the heat and stir in the rose water, if using.
- 9
Ladle into 10 small bowls and let cool slightly; it thickens further as it cools.
- 10
Top each bowl with walnuts, pomegranate seeds and a dusting of cinnamon just before serving, warm or chilled from the fridge.
Swaps, storage and make-ahead
Swaps
- Use pearled barley instead of wheat berries for a quicker-cooking grain, simmering until very soft before adding the beans (note it still contains gluten).
- Swap the walnuts for toasted pumpkin or sunflower seeds to make the topping tree-nut-free.
- Replace half or all of the granulated sugar with extra chopped dried apricots or dates for sweetness mostly from fruit.
- Use orange blossom water or a little vanilla extract instead of rose water if rose water is hard to find.
Storage
Refrigerate leftovers in covered containers within 2 hours and eat within 3 to 4 days, keeping the walnuts and pomegranate separate and adding them just before serving. Enjoy it chilled, or reheat gently with a splash of water until steaming hot if you prefer it warm.
Make ahead
Cook the wheat berries up to 2 days ahead and keep them in their cooking liquid in the fridge, or make the whole pudding a day ahead since it sets nicely when chilled. Chop the walnuts and seed the pomegranate in advance and store them separately in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenTree nutsSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (292 g) | Per 100 g | |
|---|---|---|
| Calories | 223 kcal | 76 kcal |
| Protein | 6.1 g | 2.1 g |
| Carbohydrates | 45.4 g | 15.5 g |
| of which sugars | 19.7 g | 6.7 g |
| Fiber | 6.6 g | 2.3 g |
| Fat | 3.6 g | 1.2 g |
| of which saturated | 0.4 g | 0.1 g |
| Sodium | 132 mg | 45 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
