This recipe is from Ağdiye Risalesi by Dürrizade Nurullah Mehmed Efendi.
As with all things, ashure has also changed throughout the passing centuries. For example, broad beans were once a staple ingredient, but you cannot find them in any of the modern recipes.
Ottoman Ashure – Noah’s Pudding
- 2 cups of wheat grains ~450 gr.
- 100 gr. broad beans
- 100 gr. black-eyed beans
- 100 gr. chickpeas
- 125 gr. sweet grapes
- 50 gr. currants
- 2,5 cups of sugar or honey ~550 gr.
For toppings (optional):
- Pine kernels
As a preparation, boil broad beans, chickpeas and black-eyed beans the night before and leave them in their water.
Wash wheat grains and put them in a big pot with plenty of water and bring to boil.
When the wheat grains start to split, take away the excess water from the top with the help of a ladle.
Keep on boiling and when the water decreases below the wheats add in cold water to cover the wheat over for about an inch.
Let it boil again and remove the excess water again.
Add in the sugar or honey and mix.
Drain and add in the previously boiled broad beans, chickpeas, black-eyed beans and the currants.
Let them boil for a few minutes more then remove from heat.
When it starts to cool, distribute into bowls.
If you like, you can top them with walnuts, hazelnuts, almonds or pine kernels before serving.
Notes on Ottoman Ashure (Noah’s Pudding)
- The boiling durations in increasing order are as broad beans, black-eyed beans and chickpeas. It is important to cook them well. You can also cook the chickpeas in a pressure cooker.
- You can also boil the currant and grapes the night before. I boiled them in a cup of water and added them to the ashure without draining to keep the sugary water.
- The amount of water and sugar is left to the preference of the chef. I do not recommend making it too runny. This ashure is consumed while still warm. Although, to test it I left it in the fridge for a day and was still tasty.