Asure Classic Noah Pudding

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Asure, often called Noah's Ark Pudding, is a centuries-old Turkish sweet celebrated for its symbolic mix of grains, legumes, dried fruits, and nuts. Legend ties it to Noah's ark, where the last remaining ingredients aboard were cooked into a single comforting pot. It is traditionally shared with neighbors as an act of goodwill and remains a festive favorite across Turkey.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 10 gFat
• 1.5 gSaturated Fat
• 70 gCarbs
• 6 gFiber
• 38 gSugar
• 8 gProtein
• 25 mgSodium
• 450 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the grains and legumes

• 1 cup whole wheat berries, rinsed
• 1/2 cup dried chickpeas, rinsed
• 1/2 cup dried white beans (cannellini or navy), rinsed
• 1/2 cup short-grain or Arborio rice, rinsed

For the dried fruits and aromatics

• 1 cup dried apricots, chopped
• 1 cup dried figs, stems removed and chopped
• 3/4 cup golden raisins
• 1/3 cup dried currants
• Peel of 1 orange, cut into thin strips
• 2 tablespoons rose water
• 2 1/2 cups granulated sugar

For the nuts and garnish

• 1/2 cup walnuts, roughly chopped
• 1/2 cup blanched hazelnuts, roughly chopped
• 1/4 cup shelled pistachios, roughly chopped
• 1/2 cup pomegranate arils, for serving
• Ground cinnamon, for dusting

Directions

1. Soak the wheat berries, chickpeas, and white beans in separate bowls of cold water for at least 8 hours or overnight; drain before cooking.
2. Place the soaked wheat berries, chickpeas, and white beans in a large heavy pot, cover with 8 cups of fresh water, and bring to a gentle boil. Reduce heat and simmer for about 45 minutes, until the grains and legumes are tender but still hold their shape.
3. Add the rice and an additional 2 cups of water, then simmer uncovered for 15 minutes until the rice is creamy and the mixture thickens slightly.
4. Stir in the chopped apricots, figs, raisins, currants, and orange peel. Add the sugar and simmer for another 15 minutes, stirring occasionally, until the pudding is glossy, thick, and the fruits have softened.
5. Remove from heat and stir in the rose water along with the walnuts, hazelnets, and pistachios. Taste and adjust sweetness, adding a little more sugar if desired.
6. Ladle the warm pudding into small individual bowls, then chill for at least 2 hours until set and cooled.
7. Just before serving, top each portion with a generous spoonful of pomegranate arils and a light dusting of ground cinnamon.
8. Serve cold or at cool room temperature in small bowls, as Asure is rich and traditionally enjoyed in modest portions.

Cook’s Notes

• Always soak the wheat berries, chickpeas, and beans overnight; under-soaked legumes will stay tough even after long simmering.
• For a lighter dessert, reduce the sugar to 2 cups and rely more on the natural sweetness of the dried figs and apricots.
• Rose water is traditional but potent; add it off the heat so the floral aroma does not cook off.
• Asure thickens as it cools, so stop cooking while it still looks slightly loose in the pot.
• Top each bowl right before serving so the pomegranate seeds and pistachios stay bright and crunchy.

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