Recipe

Aşure

Name: Aşure
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 1 serving
Ingredients: 50 g whole wheat berries; 20 g dried chickpeas; 15 g dried white haricot beans; 1 tbsp short-grain rice; 45 g caster sugar; 2 dried figs; 2 dried apricots; 15 g raisins or sultanas; 10 g dried currants; 15 g walnut halves; 1 tsp rosewater; 0.25 tsp ground cinnamon; 1 tbsp pomegranate seeds; 1 tsp sesame seeds; 750 ml water

The ancient wheat-and-fruit pudding of the Near East, known in Armenian kitchens as anoush abour and in Turkish ones as Noah's pudding. Whole wheat is simmered for hours with chickpeas, beans and dried fruit until thick and glossy, perfumed with rosewater and strewn with walnuts, currants and pomegranate seeds. Traditionally shared with neighbours, it is served cool.

Snacks Lunch & dinner Vegan

160 min20 prep · 140 cookMedium446 kcalper serving

Method

The night before, rinse 50 g of whole wheat berries under cold water until it runs clear, tip into a bowl and cover with cold water by three fingers. In a second bowl soak 20 g of dried chickpeas and 15 g of white haricot beans together, also well covered. Leave both at room temperature for 12 hours.
Drain the chickpeas and beans, put them in a small saucepan with plenty of fresh unsalted water and bring to the boil. Skim the foam, lower to a steady simmer and cook uncovered for 40-50 minutes, until a bean crushes easily against the side of the pan. Drain and, if you want the classic pale pudding, slip the loose skins off the chickpeas.
Drain the wheat and put it in a heavy-based pan with 600 ml of water. Bring to the boil, then cover and simmer very gently for 1 hour 30 minutes, stirring every 20 minutes and scraping the base so it does not catch. The grains should split open and the liquid turn cloudy and starchy; top up with a splash of hot water if it tightens too early.