Jun 29 • GENERAL DISCUSSION
It Monday Munchies:
Good morning Ladies here is Our “Noah’s Ark Pudding Recipe Joy Promised us. She sent Thursday…my apologies…I’m just posting. Thank you
This will also be located under Thursday’s dinner & “Kingdom Table Talk” & New “Recipe Tab” I’m going to add.
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ASURE (NOAH’S ARK PUDDING)
Naturally vegan and full of warm spices, fruit, and nuts, this traditional
Turkish Aşure pudding is a comforting, flavour-packed dessert to
share.
Active Time 35 minutes Total Time 2 hours 25 minutes
+ overnight soaking and cooling 10 hours
Servings 10
Ingredients
Aşure
250 g peeled wheat (aşurelik buğday), or pearled barley)
80 g dried chickpeas
80 g dried haricot beans
½ tbsp salt (plus 1/4 tsp)
50 g blanched hazelnuts
50 g blanched almonds
_print/asure-noahs-ark-pudding 1/36/25/26, 8:29 AM Aşure (Noah’s Ark Pudding) - Naturally Vegan Recipes by Hermann
1 large cinnamon stick
3-4 cloves
6-8 dried apricots (about 50g)
3-4 dried figs (about 50g)
2 tbsp golden sultanas or (or raisins), about 30g
150 g golden granulated sugar
1 organic unwaxed orange
Garnish (optional – choose as few or as many as you like)
ground cinnamon
a large handful pistachios (crushed in a food processor)
pomegranate seeds
roasted almonds (roughly sliced)
a handful dried currants (soaked in water for 10 minutes)
a few walnuts (roughly chopped)
2-3 fresh figs (quartered)
Instructions
1. Soak the wheat, chickpeas, and haricot beans in separate bowls, in around 5 times their weight
in water overnight, adding ½ tablespoon of salt to the chickpea soaking water.
2. The next day, drain the wheat and return it to its bowl. Rinse it well by rubbing it between your
hands, then drain and repeat until the water runs clear. Put the drained wheat and 2.25 litres (9
½ cups) of water in a large, 5-litre (5-quart) casserole. Bring it to a boil, then reduce the heat
and simmer, covered, for 1½ hours, stirring occasionally, until the wheat has softened.
_print/asure-noahs-ark-pudding 2/36/25/26, 8:29 AM Aşure (Noah’s Ark Pudding) - Naturally Vegan Recipes by Herman
3. Meanwhile, drain and rinse the chickpeas and put them in a lidded saucepan with 1.5 litres (6¼
cups) of water. Bring to a boil, reduce the heat and simmer, with the lid slightly ajar, for 30
minutes. Drain the haricot beans, add to the chickpeas, simmer for 45 minutes more, then
drain and set aside. While the wheat is cooking, preheat the oven to 180°C (160°C
fan/350°F/Gas 4). Roast the hazelnuts and almonds for 10 minutes until just lightly golden. If
you’re using almonds as a garnish, roast a few extra now. Set aside to cool.
4. When the wheat has softened, add the chickpeas, haricot beans, cinnamon, and cloves (put
the spices in a spice bag, if preferred) and simmer, covered, for 15 minutes more. Meanwhile,
roughly chop the dried apricots and figs. Stir in the hazelnuts, almonds, apricots, figs, sultanas,
sugar, and the ¼ teaspoon salt and cook, covered, for 10 minutes. Grate in the zest of the
orange and simmer, covered, for a final 5 minutes. Turn off the heat, discard the cinnamon stick
and cloves, and leave to cool with the lid left ajar (1½–2 hours). Eat at room temperature or
chilled, but beware that it’ll thicken quite a lot in the fridge, especially overnight.
5. To serve, divide the aşure among bowls and garnish with the toppings of your choice. I like to
do it the way Sinem showed me (see picture): sprinkle the cinnamon in a cross shape, add
crushed pistachios along the rim of two opposite quarters, then fill the quarters with
pomegranate seeds, almonds, dried currants and walnuts and place a quartered fig in the
centre.
_print/asure-noahs-ark-pudding
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