Ashure or Noah’s Pudding is a Turkish dessert that is made of a mixture of grains, fruits and nuts. Making Ashure is a tradition in Turkey as well as many of the surrounding countries, Muslim, Christian and Jewish cultures share similar versions under a variety of names.
In history it is claimed that when the Prophet Noah’s Ark came to rest on Mount Ararat in northeastern Turkey, Noah’s family celebrated with a special dish.
Since they had little in food supplies, what was left mostly grains, dried fruits etc, was cooked together to form a pudding, what is now called Ashure.
Traditionally this is prepared on the day of Ashura (or any day of that week). It falls on the tenth day of Muharram which is the first month of the lunar calendar. This is the day when Muslims fast to commemorate the day Moses (peace be upon him) and his followers were saved from Pharaoh, when God split the sea in half and let them pass freely.
So keeping in part with tradition I made Noah’s pudding. Every family has their own recipe and way of making it. You can add any grain, dried fruit, of your choice. It is a wonderful holiday dessert to share with family, friends, and neighbours.
What you will need:
- 1/2 cup + 4 tbsp pearl barley
- 1/2 cup small navy beans
- 3 heaping tbsp raisins
- 2 heaping tbsp dried cranberries
- 1 peeled orange cut into small pieces
- 1 tbsp orange zest
- 1- 15 oz can of chick peas
- 1 1/4 cup sugar
- corn starch or rice flour for thickening if needed
- pomegranate seeds
Soak navy beans over night, drain or boil on their own for an hour, drain. Drain and rinse chick peas. In a large pot fill with water (water should reach the top of pot, and inch below the rim* (about 15 cups) , add the beans, chick peas, barley, and bring to boil, cook on low-medium heat until beans start to get soft takes a about an hour and 1/2 to 2 hours. Add in sugar, orange segments, raisins, cranberries and orange zest.
Cover half way, and cook on medium heat until the beans are tender. If pudding has not thickened up on its own (in most cases it does), add a few spoons of cornstarch in a cup with a few spoons of water whisk in quickly into the pudding. Cook a bit more until thickens.
Pour into dessert bowls, and garnish with toppings.
Store in fridge, may be eaten cold or warm.
Total cooking time approx 3 hours
*If the beans absorb most of the water before you add the other ingredients, add some more boiled water to the pot, only as needed.