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Aşure (Noah’s Pudding)

Asia › Turkey
serves 20 5 hr 40 min Medium
Meat-free Vegan Lactose-free Stovetop
Aşure tarifi
henribergius · CC BY-SA 2.0

Aşure

Ingredients

Servings 20 people
  • 2 water glass (200 ml) hulled wheat
  • 1 water glass (200 ml) chickpeas
  • 5 water glass (200 ml) caster sugar
  • 1 water glass (200 ml) beans · dried
  • 15 water glass (200 ml) water
  • half water glass (200 ml) rice
  • 1 water glass (200 ml) raisins · dried
  • 1 water glass (200 ml) diced dried apricots · chopped
  • 1 water glass (200 ml) figs · chopped, dried
  • 1 piece orange
  • 1 water glass (200 ml) currants · for decorating
  • half water glass (200 ml) ground walnuts · for decorating
  • half water glass (200 ml) pistachios · for decorating
  • 1 tablespoon cinnamon · for decorating
  • 1 water glass (200 ml) pomegranate seeds · for decorating
  • 1 tablespoon rose water · to taste, over the top

How to make it

Open in kitchen mode
  1. Wash the wheat, beans, chickpeas and raisins and soak them overnight in separate bowls.
  2. The next day, drain the wheat and put it in a large steel pan.
  3. Add 15 water glasses of water and bring it to the boil.
  4. Skim off the foam that gathers on top with a slotted spoon, put the lid on the pan and boil for 30 minutes.
    30 min
  5. Drain the beans and chickpeas and boil them in separate pans.
  6. Wash and drain the rice and add it to the wheat.
  7. Cook over a low heat for about 4.5 hours, stirring from time to time, until the wheat grains are thoroughly soft.
  8. When the wheat liquid is about to reach the consistency of a flour soup, add the caster sugar, the chickpeas and the beans.
  9. Chop the orange peel very finely and add it to the mixture.
  10. Add the raisins and the dried apricots and stir.
  11. Boil for a few moments, then take it off the heat.
  12. Once the pudding is cooked, add the chopped figs and stir.
  13. Spoon it into bowls while hot.
  14. Once cool, decorate the tops with walnuts, pistachios, currants, cinnamon and pomegranate seeds, and serve.
Tips

The four grains and the dried fruit are soaked OVERNIGHT and IN SEPARATE BOWLS; that time is not part of the cooking. The FOAM that gathers while the wheat boils is skimmed off with a slotted spoon; left in, it clouds the pudding. The beans and chickpeas are boiled SEPARATELY, not with the wheat, and added only when the wheat liquid is about to reach the consistency of a flour soup; added at the start they fall apart. The figs go in AFTER the pudding is cooked and off the heat. Only the PEEL of the orange is used. The decoration is done after the pudding has COOLED. You may also sprinkle over rose water if you like.

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