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Few desserts carry as much meaning as aşure. Known in English as Noah's Pudding, it is a humble, nourishing dish made from wheat, legumes, dried fruits, and nuts — the kind of recipe that families cook in big pots and share with neighbors. If you have searched for "asure" or wondered where to find "asurelik bugday," this guide walks you through what it is, why it matters, and exactly how to make it at home in the USA.

Part of our Turkish Desserts & Sweets Guide.

Aşure (Noah's Pudding) is a traditional Turkish dessert made from cooked wheat berries, legumes such as chickpeas and white beans, dried fruits, and nuts, lightly sweetened and simmered into a thick pudding. It symbolizes abundance, gratitude, and sharing, and is traditionally cooked in large batches to give away.

What is aşure?

Aşure is a wheat-based pudding that blends savory pantry staples — grains and legumes — with sweet dried fruits and crunchy nuts. Unlike most desserts, it is built on a foundation of cooked wheat berries rather than flour or eggs. The result is a thick, porridge-like dessert that is naturally vegan, dairy-free, and packed with texture. It is served cold in small bowls, generously topped with walnuts, pomegranate seeds, cinnamon, and dried fruit.

What makes aşure special is the idea behind it: it is a dish of plenty made from a little. You gather whatever wholesome ingredients you have, cook them together, and the sum becomes far greater than its parts.

What is asurelik buğday?

Aşurelik buğday (often spelled "asurelik bugday") simply means "wheat for aşure." It refers to whole, hulled wheat berries that are specially cleaned and prepared so they cook down to the soft, creamy texture the pudding needs. This is the single most important ingredient in the dish — and the one most home cooks abroad struggle to source.

Important: cracked wheat and bulgur will not work here. They break down into mush and lose the signature plump, tender bite of true aşure. You need whole wheat berries sold specifically as aşurelik buğday. You can find authentic aşurelik buğday and other pantry staples in our grains, rice & legumes collection.

History and meaning of Noah's Pudding

The name "Noah's Pudding" comes from a beloved tradition tied to the story of Noah's Ark. As the legend goes, when the flood ended and the ark came to rest, those aboard gathered every last remaining ingredient — handfuls of grains, beans, and dried fruit — and cooked them all together into one celebratory pudding. That spirit of using everything you have and turning scarcity into a shared feast is the heart of aşure.

Today aşure is most associated with the month of Muharram in the Islamic calendar, when families across Türkiye and the wider region prepare enormous pots of it. The custom is not to keep it, but to give it away — bowls are carried to neighbors, friends, and strangers alike. For many people living far from home, making aşure is a way to taste tradition and pass it on to the next generation.

Ingredients

One of the joys of aşure is its flexibility — recipes range from a handful of ingredients to dozens. But the constants are always wheat, legumes, dried fruit, and nuts. Here is a reliable home version:

• 1 cup aşurelik buğday (whole wheat berries), soaked overnight
• 1/2 cup dried chickpeas, soaked overnight
• 1/2 cup dried white beans, soaked overnight
• 10–12 cups water (plus more as needed)
• 1 to 1 1/2 cups sugar (adjust to taste)
• 1/2 cup dried apricots, chopped
• 1/2 cup raisins or dried currants
• 1/2 cup dried figs, chopped
• 2–3 tablespoons rice (optional, for body)
• 1 tablespoon rosewater or 1 teaspoon vanilla (optional)
• Walnuts, coarsely chopped (for topping)
• Pomegranate seeds, ground cinnamon, and pine nuts or hazelnuts (for topping)

Stock up on the building blocks: dried chickpeas and white beans from our legumes selection, apricots, figs, and raisins from the dried fruit collection, and walnuts and pine nuts from our nuts & seeds range.

How to make aşure (step by step)

1. Soak overnight. Rinse the wheat berries, chickpeas, and white beans separately, then soak each in plenty of cold water overnight (at least 8 hours).
2. Cook the wheat. Drain the wheat berries, add fresh water (about 8 cups), and simmer over low heat for 1.5–2 hours until very soft and slightly creamy. Top up with hot water as needed.
3. Cook the legumes. Meanwhile, cook the chickpeas and white beans in separate pots until tender. Drain them. (Slipping the skins off the chickpeas gives a smoother result, but this is optional.)
4. Combine. Add the cooked chickpeas, white beans, and optional rice to the pot of wheat. Pour in more hot water if the mixture looks thick, and simmer together for 15–20 minutes.
5. Add fruit and sugar. Stir in the chopped apricots, figs, raisins, and the sugar. Simmer gently for another 20–30 minutes, stirring often so it does not stick, until everything is soft and the pudding thickens.
6. Finish. Stir in rosewater or vanilla if using. The aşure should be loose and pourable — it thickens as it cools, so leave it slightly thinner than you want the final texture.
7. Cool and serve. Ladle into bowls and let cool to room temperature, then chill. Just before serving, top generously with walnuts, pomegranate seeds, a dusting of cinnamon, and pine nuts.

Tips and variations

• Texture is everything. Cook the wheat low and slow. Rushing it leaves the berries chewy instead of tender and creamy.
• Stir near the end. Once sugar and fruit go in, the pudding can scorch quickly — stir often and keep the heat gentle.
• Sweeten thoughtfully. Some cooks replace part of the sugar with grape molasses (pekmez) for a deeper, traditional flavor.
• Make it your own. Add chopped dried dates, a handful of cooked barley, orange zest, or a splash of orange blossom water.
• Share it. Aşure is meant to be made in abundance — double the batch and gift bowls to friends and neighbors, just as tradition intends.

How to serve aşure

Aşure is always served cold, in small individual bowls, which is part of its charm — it is dessert and a gesture at once. Spoon the chilled pudding into bowls and crown each one with a generous handful of toppings: walnuts for crunch, pomegranate seeds for jewel-bright color and tartness, a sprinkle of cinnamon, and pine nuts or hazelnuts. The contrast between the soft, sweet base and the fresh, crunchy toppings is what people remember most. Serve within two to three days, keeping it covered in the refrigerator.

Key takeaways

• Aşure (Noah's Pudding) is a traditional Turkish dessert of wheat, legumes, dried fruit, and nuts.
• The key ingredient is aşurelik buğday — whole wheat berries; never use bulgur or cracked wheat.
• It symbolizes gratitude, abundance, and sharing, and is traditionally given away.
• It is naturally vegan, dairy-free, and endlessly customizable.
• Serve it cold, topped with walnuts, pomegranate, cinnamon, and pine nuts.

Frequently Asked Questions

What does aşure taste like?

Aşure is gently sweet with a warm, fruity depth from dried apricots, figs, and raisins. The wheat and legumes give it a soft, hearty body, while the walnuts and pomegranate on top add crunch and a bright, tangy finish.

Can I make aşure without aşurelik buğday?

Whole wheat berries are essential for an authentic result, and they cannot be substituted with bulgur or cracked wheat. If you cannot find wheat berries labeled as aşurelik buğday, look for pearled or hulled whole wheat, though the texture will differ slightly.

Is aşure vegan?

Yes. Traditional aşure contains no dairy, eggs, or animal products — just grains, legumes, dried fruit, nuts, sugar, and water. It is naturally vegan and gluten-conscious diners should note it does contain wheat.

How long does aşure keep?

Store aşure covered in the refrigerator and enjoy it within two to three days. Add the nut and pomegranate toppings only just before serving so they stay fresh and crunchy.

Why is aşure called Noah's Pudding?

According to tradition, when Noah's Ark came to rest after the flood, everything left in the pantry — leftover grains, beans, and dried fruit — was cooked together into a single celebratory pudding. That story of turning scarcity into a shared feast gave aşure its English name.

Ready to cook tradition into your kitchen? Gather your wheat, legumes, dried fruit, and nuts from TG Gourmet's grains and legumes shelves and make a pot worth sharing.