A rich, comforting porridge-like dessert full of a variety of beans and pulses with tones of Mahlep, cinnamon and cloves and a zesty kick brought together in (an optional) saffron-infused milk. The traditional dessert does require a little preparation in advance and some tender care during the making but is well worth the effort. Often made in bulk and shared and exchanged with neighbours and friends.
Original recipe post from September 2018 updated with new pictures August 2020.
I don't remember my first taste of Aşure or Noah's ark dessert, Ashura, Noah's pudding whatever you wish to call it (The name choices varies almost as much as the ingredients and methods!) I think it's just always been a part of living in Turkey maybe.
But I do look forward to it every year, I think it might be another one of those either love it or hate it dishes like Menemen, tarhana and Keşkek - Savoury Porridge With Lamb are.
Of course for a pudding so steeped in history - It said to be the oldest desert going, there can be no such thing as the perfect Aşure recipe. How each person enjoys and makes their Noahs dessert comes down to personal preference and with experience – a little experimentation here and there goes a long way.
And it's probably only through tasting the good, the bad and the ugly that you can find your ultimate dish. In fact, it would certainly be fair to say the proof is in the Noah's pudding.
How to make Aşure
I favour the subtle background tastes of spices such as mahlep, cinnamon and clove plus a lift from some citrus peel.
I like to add saffron-infused milk too in the last 10 minutes of cooking; an idea I picked up from both Zerde – A beautiful yellow milky rice pudding and from a variation of the dish called Tekke Aşure. (Dervish Lodge Pudding).
This unusual addition imparts some gentle flavourings but also keeps the pudding looking a little livelier. I learnt early on in my experimenting that whilst cooking if you throw into the pot the darker fruits and nuts with their clothes on it takes on tones more akin to dishwater than a delightful dish you'd want to savour. For this purpose too, I save the figs and walnuts for the the final dressing.

What is aşurelik buğday?
There are no set rules on how Ashure should look, be cooked or served and there are so many different versions, see The Day of Ashura and Noah's Pudding for more.
I used dried produce, and out them to soak the night before cooking. ı choose to cook them in separate saucepans but at the same time because I don't like mushy bits and I find it easier to control how much each pulse is cooked. When they're just cooked I then combine and add in the sweet bits. Thats not necessary though you can start one big saucepan and add as you go along.
I also don't uses masses of sugar - Aşure can be eye-widening sweet, to the point not being able to identify the other ingredients use but it can also be completely sugar-free if you prefer. I think dried fruit adds so much tasty sweetness it's unnecessary to go overboard - plus a drizzle of honey over the top just before serving is a wonderful indulgence.

So feel free to follow the recipe to a tee, experiment with the things you know you love or just wing it whilst following the method. Go shopping and enjoy buying ingredients you've never used before or simply use whatever you've got in already but most imğportantly don't forget to share.
Aşure is one of the most distributed dishes going here in Turkey, you can expect to receive a number of different versions and don't be surprised if someone knocks on the door with a large pot and wants you to run in and grab a bowl. They'll serve it to you at the door forgoing the need to remember which bowl belongs to each of your neighbours. But ıf you do receive a bowl or three don't forget to return it with some other foodstuff in. Crockery is never returned empty in Turkey.
A rich, comforting porridge-like desert full of a variety of beans and pulses with tonnes of mahlep, cinnamon and cloves and a zesty kick brought together in (an optional) saffron-infused milk.
Aşure Noah's Pudding / Ashure(Featured Chef Christa Eker)
Category:
Beans & Peas Desserts, Drinks & Sweet Treats Store-cupboard Cooking
Seasons
Cuisine Type
Turkish
Ingredients
Ashure Dessert
1 Cup Peeled Wheat 'Aşurelik buğday' 1/2 Cup Dried Chickpeas 1/3 Cup Dried White beans 1/4 Cup Dried fava beans 1/4 Cup Broken rice 'Kirik pirinç' / Baldo Peel of 1/2 lemon, white pith removed 2 Teaspoons Ground Mahlep (Optional) 3 Whole Cloves 1 Cinnamon Stick 1 Cups Sugar 1 Cup Chopped Dried Apricots 1 Cup Golden / Light Sultanas 1/4 Cup Whole hazlenuts 1/4 Cup Blanched Almonds 1 Cup Milk Saffron strands Optional For Garnish / Serving
1 Cup Dried figs Handful of mixed nuts, chopped Sesame seeds Pomegranate seeds Seasonal fresh fruit Ground Cinnamon Ground Nutmeg Drizzle of Honey Aşure Noah's Pudding / Ashure Directions
Steps 2 and 4 can be done at the same time.
(For a lighter dessert drain and cook the wheat in new water)
(Whilst the wheat-beans-chickpeas are simmering)
Wash the apricots and sultanas several times.Recipe notes


