Turkish Noah’s Ark Pudding with Wheat, Beans, and Dried Fruits

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This traditional Turkish dessert celebrates the story of Noah's Ark and the first meal cooked when the waters receded. It is a sweet, spoonable pudding built from wheat berries, chickpeas, white beans, rice, dried fruits, and nuts, perfumed with rose water and finished with pomegranate seeds. Families traditionally share it with neighbors as an offering of peace and abundance.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 12 gFat
• 1.5 gSaturated Fat
• 86 gCarbs
• 8 gFiber
• 45 gSugar
• 10 gProtein
• 35 mgSodium
• 620 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 3 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the grains and legumes

• 1 cup wheat berries, rinsed
• 1/2 cup dried chickpeas, soaked overnight
• 1/2 cup dried cannellini beans, soaked overnight
• 1/2 cup short-grain rice, rinsed
• 8 cups water, divided

For the dried fruits

• 1 cup dried apricots, diced
• 1 cup dried figs, stemmed and chopped
• 1/2 cup golden raisins
• 8 pitted dates, chopped

For the nuts and aromatics

• 3/4 cup walnuts, roughly chopped
• 1/2 cup blanched hazelnuts, toasted
• 2 tablespoons pine nuts
• 2 tablespoons rose water

For the syrup and garnish

• 1 1/2 cups granulated sugar
• 3 cups water
• 1/2 cup pomegranate arils
• 1 teaspoon ground cinnamon
• 1 tablespoon dried rose petals (optional)

Directions

1. Drain the soaked chickpeas and white beans, place in a large heavy pot with the wheat berries and 6 cups of water, bring to a boil, then reduce heat and simmer gently for 60-75 minutes until the beans and wheat are tender but still hold their shape.
2. Add the rice and remaining 2 cups of water and continue cooking for 20-25 minutes until the rice is soft and the mixture thickens to a porridge-like consistency.
3. Stir in the chopped apricots, figs, raisins, and dates and simmer for 10 minutes so the fruits plump up and release their sweetness into the pudding.
4. In a separate saucepan combine the sugar with 3 cups of water, bring to a boil, and simmer for 10 minutes to make a light syrup, then stir the syrup and rose water into the pot.
5. Fold in the walnuts, hazelnuts, and pine nuts, taste and adjust sweetness, then remove from heat and let cool to room temperature; the pudding will thicken further as it cools.
6. Ladle into small glass bowls and chill for at least 2 hours before serving.
7. Just before serving, scatter pomegranate arils over each bowl and dust generously with ground cinnamon and dried rose petals.

Cook’s Notes

• Soak the chickpeas and white beans overnight (or for at least 8 hours) so they cook evenly with the wheat berries.
• Stir the bottom of the pot frequently during simmering to prevent the pudding from catching and scorching.
• Traditional aşure should be loose enough to spoon easily when warm; it sets up considerably once chilled.
• Rose water is essential for the authentic floral aroma, but orange blossom water can be substituted for a different floral note.
• Share this dessert with neighbors in small bowls within the first few days, as the symbolism of aşure is one of generosity and community.

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