Aşure
(Ashure, Noah's Pudding)
Aşure or Noah's pudding is often said to be one of the oldest desserts in the world. Though the exact combination of fruits, nuts, and beans can vary, aşure is most typically prepared with dried figs and apricots, golden raisins, currants, hazelnuts, pine nuts, walnuts, chickpeas, white kidney beans, and bulgur, barley, or wheat, while its amazing aroma comes from lemon or orange zest.
According to Islamic tradition, since it is customary to fast for the first 10 days of Muharrem—the first month of the Islamic calendar—on the 10th day, when Muslims break the fast, this Turkish porridge-like treat is shared among family, friends, and neighbors as a symbol of diversity, friendship, and unity.
Aşure is best enjoyed chilled and it is typically served garnished with nuts, seeds, and other dried fruits.
Recipe variations
Classic Aşure
READY IN 1h 40minThe following recipe shows how to make aşure with three different kinds of beans, pot barley, and rice. Since the beans and the pot barley need to be soaked for at least 6 hours, start your preparation one day in advance. It was adapted from a popular Turkish cooking blog ozlemsturkishtable.com, the author of which is Ozlem Warren, an author and connoisseur of Turkish cuisine and the Gourmand Award winner.
Milk-based Aşure
READY IN 1h 15minThe following recipe is featured in a book about Turkish culinary culture by Semahat S. Arsel Timeless Tastes: Turkish Culinary Culture. The recipe suggests preparing aşure with wheat, white beans, and chickpeas. This recipe does not contain any rice, but it does use some milk to ensure a creamier texture.
Quick Aşure with Bulgur
READY IN 50minPrepared in a pressure cooker, this aşure variety combines barley, white kidney beans, chickpeas, rice, and bulgur with a wide array of fruits and nuts. The result is a tasty, rich aşure with a fresh twist.
Aşure Authentic recipe
The following recipe shows how to make aşure with three different kinds of beans, pot barley, and rice. Since the beans and the pot barley need to be soaked for at least 6 hours, start your preparation one day in advance. It was adapted from a popular Turkish cooking blog ozlemsturkishtable.com, the author of which is Ozlem Warren, an author and connoisseur of Turkish cuisine and the Gourmand Award winner.
WHERE TO EAT The best Aşure in the world (according to food experts)
