Noah's Pudding

Noah's Pudding Recipe
Photo: Karry Hosford
Also known as asure, this unique Turkish dessert is made with barley, legumes, dried fruits, and nuts. Traditional folklore holds that Noah gathered all of the remaining foodstuffs to make this sweet pudding when he and his family left the ark. Today it is customary to share the dish with others.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 16 %
Fat 6 g
Satfat 0.6 g
Monofat 3 g
Polyfat 1.2 g
Protein 9.9 g
Carbohydrate 62.6 g
Fiber 6.6 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 107 mg
Calcium 70 mg


1/2 cup uncooked pearl barley
1 tablespoon long-grain rice
4 cups water
1/4 teaspoon salt
1/2 cup sugar
1/2 cup canned chickpeas, rinsed and drained
1/2 cup canned kidney beans, rinsed and drained
1/4 cup raisins
1/4 cup dried apricots, finely chopped
1/4 cup dried figs, finely chopped
1 tablespoon rose water
3 tablespoons chopped almonds
3 tablespoons chopped pistachios
3 tablespoons pomegranate seeds


Place the barley and rice in a medium bowl, and cover with water to 2 inches above barley mixture. Cover and soak overnight. Drain.

Place barley mixture, 4 cups water, and salt in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat, and drain in a colander over a bowl, reserving 2 1/4 cups cooking liquid.

Place 1 1/2 cups barley mixture and 1/4 cup reserved liquid in a food processor; process 2 minutes. Return pureed mixture to saucepan; add remaining barley mixture, remaining 2 cups reserved liquid, sugar, and next 5 ingredients (sugar through figs), stirring to combine. Bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; stir in rose water, and sprinkle with nuts and pomegranate seeds.

Viviana Carballo,

Cooking Light

April 2002
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