Turkey's extraordinary celebration pudding — cooked from wheat berries, beans, dried fruits, and nuts in a thick sweet broth, shared with neighbours.
Aşure is one of the world's most ancient desserts and Turkey's most communal dish. According to tradition, it was first made by Noah after the Ark landed on Mount Ararat, using all remaining provisions — wheat, beans, fruits, and nuts — cooked together in a sweet broth. This is still exactly how it is made: wheat berries, chickpeas, white beans, dried apricots, figs, raisins, orange peel, rose water, and pomegranate seeds are simmered together for hours until the wheat has burst and released its starch into a thick, creamy pudding. Aşure is made in enormous batches during the month of Muharrem and shared with neighbours, friends, and strangers alike — the tradition of giving it away is as important as the dish itself.
Serves 12
Drain soaked wheat berries, chickpeas, and beans separately. Cook each in a large pot of water until tender — wheat takes about 1 hour, beans about 45 minutes. Drain, reserving 1 litre of wheat cooking water.
Place all cooked grains and beans in a very large pot. Add reserved cooking water and 500 ml fresh water. Bring to a boil. Add sugar, dried fruits, and orange zest. Simmer 30–40 minutes until the mixture is thick and creamy, stirring regularly.
The wheat starch naturally thickens the liquid — patience and regular stirring are essential.
Remove from heat. Stir in rose water and orange blossom water. Pour into bowls or serving dishes.
Once cooled, garnish each bowl with pomegranate seeds, crushed walnuts, pine nuts, and dried fruit. Serve at room temperature.
Soak everything the night before — this halves the cooking time.
The pudding thickens considerably as it cools — make it slightly looser than you want the final result.
Make a large batch — sharing aşure with neighbours is the entire spirit of the dish.
Add dried cranberries or cherries for a fruitier version.
Include rice for extra creaminess.
Garnish with coconut flakes for a modern touch.
Refrigerates for 5 days. Thin with a little water when serving if too thick.
Aşure is observed on the 10th of Muharrem (the first month of the Islamic calendar) and is one of the most sacred culinary traditions in Turkey. The dish transcends religion — it is shared with neighbours of all faiths as a gesture of community and generosity. Different communities in Turkey have their own slight variations, but the spirit of sharing remains constant.
Yes — drain and add at the same time as the dried fruits. This significantly reduces cooking time. The texture is slightly different but very acceptable.
It should be pourable when hot but set to a soft, porridge-like consistency when cooled — thicker than soup but thinner than pudding. It continues to thicken as it cools.
Per serving · 12 servings total
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