This vegan pudding is filled with wholesome ingredients like dried fruits, nuts, legumes, and whole wheat. Its sometimes known as Noah’s Ark pudding as it was traditionally made to celebrate finding land after the flood. This one-pot recipe is perfect for a nutritious and delicious dessert or breakfast.
It's that time of year again where in many Turkish households make a big pot of Aşure to share with family and friends. Noah's ark pudding is packed with healthy ingredients such as dried fruits, legumes, whole-grains, warming spices, and fruit juices. This fool-proof recipe is super easy to prepare and it's cooked all together in one pot.
What is Aşure?
Asure, olso known as Noah's pudding, is a super nutritious sweet pudding of Eastern Mediterranean origin that is made of a mixture consisting of various types of wholegrains, legumes, citrus peel, fresh and dried fruits, spices, and nuts.
History of Aşure
History tells how Noah’s Ark came to rest on Mount Ararat in north-eastern Turkiye, and his family celebrated with this special pudding. Since their food supplies were almost exhausted, the family used whatever they had left (grains, legumes, spices, and dried fruit to create a pudding, now known as Asure. Every Turkish family has their own unique recipe, and it's made in large quantities for the purpose of sharing with family and friends. The Asure period is marked by the donation and sharing of food and sweets as an act of communion with God.
Why make Aşure
It’s packed with nutritious ingredients
It's traditionally vegan
Can be made sugar-free with sweeteners
Quick and easy to make
This recipe is not overly sweet, so it’s be perfect for breakfast
Can be prepared it advance
Keeps well in the fridge for up to a week
What wheat to use?
For this recipe I would recommend using shelled whole wheat. I do not recommend using cracked wheat is it can cause the consistency or the pudding to become too thick. Alternatively, you can use barley pearls.
Ingredients for Aşure
Here’s everything you’ll need to make Asure :
Whole-grain wheat, or barley - Make sure to soak overnight so it cooks faster.
Almond milk - I've used almond milk, but any neutral tasting plant-based milk will do.
Chickpeas - you can used either canned or dried chickpeas. If you're using dried chickpeas, make sure to soak them overnight and to cook them separately beforehand,
Cannellini beans - you can used either canned or dried cannellini beans. If you're using dried beans, make sure to soak them overnight and to cook them separately beforehand.
Sugar - you'll need either white granulauted or white caster sugar. I wouldn't reccomend using brown sugars as they'll darken the pudding.
Dried fruit - you'll need a combination of raisins, golden sultana, dried figs, dried apricots.
Nuts - you'll need some blanched almonds and blanched hazelnuts, or you can used other nuts of your choice.
Orange - you'll need the juice and zest of 1 orange.
Cornstarch - the cornstarch is used to thicken the consistency of the pudding. Alternatively, you can use wheat starch.
Apple - you'll need half a fresh apple. Any variety of apple will do.
Spices - you'll need a few cinnamon sticks and cloves to flavour the pudding.
Rose water and orange blossom water - these give a lovely flavour and aroma to the pudding.
How to make Aşure
The night before, rinse the wheat and add to a large pot with 1L water. Cover the pot and let the wheat soak overnight.
The next day, add the soaked wheat to an extra-large pot along with 2 more litres of water and leave to simmer on a medium heat for about 1 1/2 hours, stirring occasionally.
Add the almond milk, chickpeas, cannellini beans, apple, dried fruits, nuts, spices, orange zest and orange juice to the pot. Let the Aşure cook on a medium heat for around 40 more minutes. Stir occasionally so it doesn't burn.
Lower the heat, add the sugar, rose water, orange blossom water, 250ml-500ml more water, and cornstarch mixture. Cook for a final 5 minutes while gently stirring. The mixture will be quite runny at this point, but it will thicken as it sets in the fridge.
Remove and discard the apple and cinnamon sticks and use a ladle to pour the mixture into small ramekins. Garnish with pomegranate seeds, sultanas, fresh figs, and almond flakes. Place in the fridge for 1 hour to set and serve chilled.
How to store Aşure
Once they’ve chilled completely, cover the tops with a piece of cling film and store them in the fridge. You can store this pudding in the fridge for up to 7 days. I wouldn’t recommend freezing this pudding as it can sometimes thicken the consistency, and it tends to tastes a lot better when served fresh.
Notes and Tips
Some prefer their Asure pudding more watery, some prefer it thicker. If you prefer a stiffer pudding, add 1 or 2 teaspoons more cornstrach mixed with water while the mixture cooks. This will give you a firmer pudding once it cools down.
You will find that the Asure will look quite runny after you’ve cooked the mixture in a pot, This is normal and it will set after a few hours in the fridge.
Make sure to stir continually as you’re cooking the Asure in the pot to prevent any lumps
If you're using dried legumes, make sure to soak them overnight and to cook them seperately.