Ashure Albanian Noah Pudding

Ashure, also called Noah's Pudding, is a beloved Albanian ceremonial dessert traditionally prepared and shared with neighbors, friends, and family as a gesture of peace, gratitude, and community. Made from a hearty blend of whole grains, legumes, dried fruits, and nuts simmered with warm spices, it is thick, sweet, and richly nourishing. Each household garnishes their bowl uniquely with pomegranate seeds, cinnamon, or coconut, making every serving feel like a small celebration.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 12 gFat
• 1.5 gSaturated Fat
• 65 gCarbs
• 7 gFiber
• 32 gSugar
• 9 gProtein
• 25 mgSodium
• 480 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the grains and legumes

• 1/2 cup whole wheat berries, rinsed
• 1/2 cup dried chickpeas, rinsed
• 1/4 cup dried white beans (cannellini), rinsed
• 1/4 cup short-grain white rice
• 6 cups water for cooking, plus more as needed

For the dried fruits and nuts

• 1/2 cup dried apricots, chopped
• 1/2 cup dried figs, stems removed and chopped
• 1/3 cup golden raisins
• 8 to 10 pitted Medjool dates, chopped
• 1/2 cup walnut halves, roughly chopped
• 1/4 cup blanched almonds, roughly chopped

For the syrup and spices

• 3/4 cup granulated sugar (or to taste)
• 1 cinnamon stick
• 4 whole cloves
• 1 wide strip lemon peel
• 1 tablespoon rose water (optional)
• Pinch of fine sea salt

For garnishing

• 1/4 cup fresh pomegranate seeds
• 2 tablespoons unsweetened coconut flakes
• 1 teaspoon ground cinnamon
• 2 tablespoons shelled unsalted pistachios, crushed

Directions

1. The night before, place the wheat berries, chickpeas, and white beans in three separate bowls, cover each with plenty of cold water, and soak for at least 8 hours or overnight at room temperature.
2. Drain the soaked chickpeas and white beans and add them to a large pot with 6 cups of fresh water. Bring to a gentle boil, reduce the heat, and simmer for 25 minutes, then add the drained wheat berries and continue simmering for another 25 to 30 minutes, until the legumes are tender but still intact and the wheat is soft with a slight chew.
3. Meanwhile, rinse the rice and cook it in a separate small saucepan with 1 cup of water over low heat for 16 to 18 minutes until tender. Drain any remaining liquid and set aside.
4. In a large heavy-bottomed pot, combine the cooked wheat, chickpeas, and beans along with their cooking liquid. Stir in the chopped apricots, figs, raisins, dates, sugar, cinnamon stick, whole cloves, lemon peel, and a small pinch of salt.
5. Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer and cook for 25 to 30 minutes, stirring often with a wooden spoon to prevent sticking, until the pudding thickens to a creamy, spoonable porridge. Add hot water a splash at a time if it reduces too quickly.
6. Remove and discard the cinnamon stick, cloves, and lemon peel. Fold in the cooked rice, chopped walnuts, almonds, and rose water if using, and simmer for 3 more minutes so the nuts soften slightly and the flavors meld.
7. Ladle the warm pudding into small ceramic bowls or glass cups, then top each serving with pomegranate seeds, a dusting of ground cinnamon, a pinch of coconut flakes, and a sprinkle of crushed pistachios.
8. Serve warm or at room temperature. In Albanian tradition, ashure is meant to be shared, so portion it into small cups to gift to neighbors alongside your family's bowl as a wish of peace and good fortune.

Cook’s Notes

• Soaking the wheat, chickpeas, and beans overnight is essential for even cooking and a tender final texture; do not skip this step or the cooking time will stretch well over two hours.
• For a more traditional Albanian finish, replace the sugar with 3/4 cup of mild honey and stir it in off the heat so the floral notes stay bright and the pudding does not scorch.
• Ashure thickens significantly as it cools, so pull it off the heat while it still looks slightly looser than you want the final texture to be.
• Set out small bowls of garnishes such as pomegranate seeds, ground cinnamon, coconut flakes, crushed pistachios, and grape molasses so each person can build their own topping combination.
• Leftovers keep covered in the refrigerator for up to 4 days; loosen with a splash of milk or warm water when reheating on the stovetop over low heat.

More Albania Recipes You’ll Love

Craving more flavors from Albania? Try these traditional recipes:

• Albanian Baked Lamb and Rice with Yogurt Custard
• Albanian Layered Crepe
• Albanian Meatballs

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