Aşure (Noah's Pudding) is a traditional Northern Cypriot recipe for a classic dessert of water thickened with wheat and rice starch blended with milk, sweetened with sugar and to which various beans, dried fruit and nuts are added which is boiled until thick and served topped with nuts, fruit and pomegranate seeds. The full recipe is presented here and I hope you enjoy this classic Northern Cypriot version of: Noah's Pudding (Aşure).
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Turkish Cypriot Aşure, also known as Noah's Pudding, is a rich, sweet pudding made from a diverse blend of grains, legumes, dried fruits, and nuts. The dish symbolizes abundance and is traditionally prepared to be shared with neighbours and friends.
Ingredients:
180g whole wheat
65g rice
6l water
600ml milk
450g granulated sugar
50g dried white beans
50g dried broad beans
50g dried chickpeas
100g walnuts
100g dried apricots, washed and finely chopped
150g sultanas
100g figs
25g pine nuts
25g currants
100g almonds, boiled and with skins removed (or use blanched almonds, lightly boiled)
2 cinnamon sticks
4 cloves
65ml rose water
pomegranate seeds, to garnish
Method:
Soak wheat and rice overnight in plenty of cold water. Pour out the soaking water and add 6l fresh water, cook on a low simmer for 6-7 hours, until the wheat is tender. Pour through a strainer, pressing the grains with the back of a wooden spoon in order to strain. Stir the starchy grain liquid then measure the volume. You should have about 2.5l.
Transfer the liquid to a pan then mix in the sugar, milk, cinnamon and cloves. Set over low heat and cook, stirring, until the sugar melts. Bring to a boil then take off the hat and allow to cool slightly. Place back on the heat and bring to a boil once more, cooking the mixture until it's the consistency of a thick soup.
For the beans. Soak the dried white beans, broad beans and chickpeas separately in water over night. Drain the following day, place in saucepans, cover with water and boil until tender. Once soft, drain and add to the sweetened grain water along with the washed and cleaned sultanas, currants, apricot pieces, pine nuts, blanched almonds, chopped walnuts and rose water. Bring the ingredients to a boil.
As soon as the mixture boils take from the heat and divide between four serving bowls. Set aside to cool completely then decorate with a mix of chopped fruit, chopped nuts and pomegranate arils.
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