Aşure – Turkish Dessert with Wheat, Dried Fruits and Nuts Recipe
Aşure, also called “Noah’s pudding”, is a thick dessert made from cooked wheat, legumes, dried fruits and nuts, sweetened with sugar and flavored with rose water or lemon. In Turkey it is traditionally prepared in large quantities and shared with neighbors and family as a gesture of generosity. The flavor is somewhat like a mix of dried fruit compote, porridge and pudding, but with a distinct, grainy texture.
Aşure is one of the most symbolic desserts of Turkish cuisine – it combines grains, legumes, dried fruits and nuts in one pot, and is traditionally prepared to be shared with others. The combination of textures and aromas makes it both comforting and celebratory.
Chef's tips
Cook the grains and legumes until they are really soft – this gives the dessert a pleasant, pudding-like consistency without hard bits. Stir frequently towards the end of cooking so the mixture doesn’t catch on the bottom of the pot. Adjust the sweetness at the very end, as the flavor becomes more intense as the dessert cools.
How to serve
Serve in small bowls or glass cups so the colorful layers of grains, fruits and nuts are visible. Just before serving, add fresh pomegranate seeds and a generous sprinkle of nuts for crunch. Aşure pairs well with unsweetened black tea or Turkish coffee.
Ingredients
- wheat berries whole grain, not cracked wheat - 200 g
- dried chickpeas soaked overnight - 50 g
- dried white beans soaked overnight - 50 g
- rice short-grain or risotto rice - 40 g
- dried apricots diced - 60 g
- raisins light or dark - 60 g
- candied orange peel finely chopped - 30 g
- sugar or to taste - 160 g
- water for cooking - 2.5 l
- rose water optional, for aroma - 1 tablespoon
- cloves - 3 piece
- walnuts chopped, for sprinkling - 40 g
- unsalted pistachios chopped, for sprinkling - 30 g
- pomegranate seeds for decoration - 0.5 piece
- ground cinnamon for sprinkling - 1 teaspoon
Preparation
- Rinse the wheat berries in a sieve, cover with plenty of water and cook over low heat for about 45–60 minutes, until the grains are soft and slightly burst. Add more water during cooking if needed.
- Drain the soaked chickpeas and beans, rinse, and cook them separately in fresh water until tender (about 40–50 minutes), then drain.
- When the wheat is soft, pour off any excess water if there is a lot left, and add about 2.5 liters of fresh water to the pot with the wheat.
- Add the rice and cloves and cook over low heat for about 15 minutes, stirring from time to time so the grains don’t stick to the bottom.
- Add the cooked chickpeas and beans, stir and cook for another 10 minutes.
- Add the chopped apricots, raisins and orange peel, and cook for another 10–15 minutes, until the fruit softens and the mixture starts to thicken slightly.
- Add the sugar, mix well and cook for another 5–10 minutes over very low heat. The mixture should have the consistency of a thin pudding – remember it will thicken further as it cools.
- Finally, remove the cloves and add the rose water, if using. Taste and add more sugar if needed.
- Pour the hot mixture into bowls or glasses and leave to cool to room temperature, then chill in the fridge.
- Before serving, sprinkle each portion with chopped walnuts, pistachios, pomegranate seeds and a dusting of cinnamon.
Storage
Aşure przechowuj w lodówce w przykrytych miseczkach lub pojemniku. Przed podaniem możesz dodać świeże orzechy i owoce, bo te na wierzchu z czasem miękną.
