Asure – Noah’s Pudding

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We’re in the month of Muharram according to the Islamic calendar. The first month of the Hijri lunar calendar. There is a strong and very common tradition regarding this month in Anatolia, Balkans and most other parts of the Middle East and Central Asia. Noah’s pudding is made in most homes and distributed to neighbors hoping that it will bring that household a bountiful year in return.

We believe that Prophet Noah and his people when they embarked on their voyage of salvation on the infamous ark, made this pudding from whatever they have left in stock onboard, fruits, grains, nuts and spices. The essential rule of making asure (pronounced ush-oo-rah) is that it should be made using at least seven ingredients and should be given out to seven different neighbors. There are other tips and tricks like boiling all the ingredients separately and soaking the legumes and other grains ahead of time, but this is it, basically, get seven ingredients: sugar, wheat, chickpeas, water (I don’t know if that counts as one), cinnamon, walnuts and dried figs. Make your pudding and hand it out to your neighbors hoping they won’t think that you’re some kind of psycho trying to poison them with that weird-looking blobby thing. My dear readers, try the recipe below or use it as a general guide, feel free to get creative and make up your own, as Noah’s pudding tradition -metaphorically- points out to diversity as a source of blessing. Let me know of any ideas that you come up with!

Ingredients: 10-12 servings (150ml each)

1 cup of wheat grains, soaked overnight and then boiled al-dente

1/2 cup of dry navy/lima beans, soaked overnight and then boiled al-dente

1/4 cup of corn kernels, (soak and boil if not canned)

1/2 cup of chickpeas, soaked overnight and then boiled al-dente

1/4 cup of rice, washed and drained

100g of dried figs, small variety, soaked and boiled until soft

50g of dried apple slices, soaked and boiled

100g of dried sultanas,

50g of black currants,

Zest of 1 lemon/orange,

1 tablespoon of lemon/orange juice,

—-

3 sticks of cinnamon,

8 clove buds,

1/2 teaspoon of allspice powder,

A dash of powdered cardamom seeds,

1/4 teaspoon of ginger powder,

1/4 teaspoon of nutmeg,

1 star anise,

A dash of powdered coriander seeds,

—-

2 tablespoons of rose water- edible type,

1,5 cups of sugar,

A dash of salt,

2 tablespoons of wheat starch, mixed with 1/2 cup of cold water

2,5 liters of boiling water (add more if need be)

—-

50g almond slices,

100g chopped walnuts/pecans

40g pine nut kernels,

100g of pomegranate seeds,

50g shredded coconut,

1 tablespoon of poppy seed,

What takes time is preparing all the ingredients, like soaking, washing, chopping and boiling… The rest is easy breezy. Add all the ingredients into a deep pot except for the nuts, pomegranate seeds, poppy seeds and shredded coconut. Save those for decoration purposes. Cook on medium heat stirring until rice cooks well, the mixture thickens and becomes glossy. Laddle into pudding bowls. When it cools off, top up and decorate with nuts, pomegranate seeds, coconut and poppy seed. Serve cold. Remember: Sharing and diversity is the key to a perfect asure.

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2 CommentsLeave a comment

  1. I recently tried this from Gulluoglo a Turkish café in NYC (it was in October) and I was so confused all they told me was it was for “Ashura” but it had beans and was sweet at the same time, I loved the contrasting flavors and am excited to find the recipe! Thank you 🙂

    • I know how it’s simply weird to even think of a dessert with beans and grains. Most Turks feel the same way but we still like ashura with all its strangeness ;). Thank you for taking the time to comment.


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