Ashure dessert with grains and dried fruits (Ashure)
Ashure is one of the oldest and most symbolic desserts of Turkish cuisine, and a tale is told about it of Noah's ark, when what remained of the grains and fruits was gathered into a single pot.
It is cooked on the tenth day of the month of Muharram in large quantities and distributed to neighbors and family, for it is a dessert of sharing before it is a dessert of the table.
Soak the wheat, chickpeas, and beans each separately in cold water for a full night, so they soften, swell, and shorten their cooking time.
Drain the wheat and put it in a large pot with the water over medium heat, until it boils then cooks and softens in about fifty minutes.
Boil the chickpeas and the beans each in a separate pot until they are done and soft, skimming the foam, because boiling them separately keeps the wheat broth clear.
Boil the almonds in boiling water for ten minutes then peel off their skins, until they become bright white and pleasant for garnishing and texture.
Soak the raisins, currants, and apricots in hot water for ten minutes then drain them, so they soften and are cleaned of dust.
Add the drained chickpeas and beans to the wheat and cook for ten minutes, until the grains come together in one pot.
Stud the cloves into a piece of apple and put it with the orange zest in the pot for five minutes then remove the apple, so the broth is perfumed without the bitterness of the cloves.
Add the rest of the apple with the cinnamon stick, apricots, raisins, currants, almonds, and hazelnuts and cook for three minutes, until the flavors merge.
Dissolve the sugar into the mixture and cook for ten more minutes, until the broth thickens and holds together, then add the rose water and take it off the heat.
Distribute the dessert into bowls and leave it to cool, until it thickens more, then chill it in the refrigerator for hours before serving cold.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Ashure (Noah's Pudding with Grains and Dried Fruit), and how to fix them:
It was judged while hot; leave it to cool and it thickens on its own, or cook it a few more minutes with a little dissolved starch.
The soaking was short; extend the boiling over gentle heat until the grain opens completely.
The studded piece of apple stayed in too long; remove it after only five minutes as in the steps.
It stayed at room temperature; chill it immediately and keep it in the refrigerator, as the fruits ferment quickly.
Keep it covered in the refrigerator for up to a week and serve it cold or at room temperature.
Add the nuts and pomegranate at serving only so they stay crunchy.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| white beans | extra chickpeas | same weight, 75 g | For those who do not prefer beans, while keeping the texture. |
| dried apricots | chopped dried figs | same weight, 150 g | A deeper flavor and more natural sweetness. |
| hazelnuts | chopped walnuts | same weight, 50 g | More available and a close flavor. |
| rose water | lemon zest | a teaspoon | A refreshing scent for those who do not like rose water. |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| hulled wheat | 40 g | 80 g | 160 g |
| chickpeas | 13 g | 27 g | 53 g |
| Beans | 10 g | 20 g | 40 g |
| sugar | 67 g | 133 g | 266 g |
Cook it in a large quantity because it is a dessert for distributing, and leave it to cool completely before judging its texture, as it thickens a lot as it cools, so do not cook it longer while it is hot.
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