Spiced Wheat, Fruit, and Nut Pudding
Wheat, beans, chickpeas, dried fruit, apples, citrus, warm spices, hazelnuts, and sugar simmer into a celebratory pudding.
By Moow Editorial ·
- Keep the wheat cooking liquid because its starch helps thicken the aşure. Add the hazelnuts only near the end so they stay firm.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 30 bowls
- Prep time: 40 minutes
- Cook time: 90 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 30 bowls.
- Calories: 210 kcal
- Protein: 4 g
- Carbohydrates: 45 g
- Fat: 3 g
- Sodium: 6 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Grains, Legumes, Fruit, and Nuts
Have these measured and ready before you begin.
- 1 2/3 cups (400 ml by volume) aşure wheat or pearled wheat
- 3/4 cup plus 1 tablespoon (200 ml by volume) dried chickpeas
- 3/4 cup plus 1 tablespoon (200 ml by volume) dried white beans
- 3/4 cup plus 1 tablespoon (200 ml by volume) raisins
- 3/4 cup plus 1 tablespoon (200 ml by volume) dried apricots
- 3/4 cup plus 1 tablespoon (200 ml by volume) dried figs
- 3/4 cup plus 1 tablespoon (200 ml by volume) dates
- 3/4 cup plus 1 tablespoon (200 ml by volume) hazelnuts
- Finely grated peel of 1 orange
- Juice of 2 oranges
- 2 red apples, peeled and finely diced
- 10 whole cloves
Spices, Thickener, and Syrup
- 2 cinnamon sticks
- 2 tablespoons cornstarch
- 2 1/2 cups (600 ml by volume) granulated sugar
- 2 liters (about 8 1/2 U.S. cups) water
Directions
1. Rinse the wheat, chickpeas, and white beans four or five times, then soak them separately overnight.
2. The next day, boil the wheat in one pot without discarding its cooking liquid. Boil the chickpeas and white beans until fully tender in another pot, then drain them.
3. Simmer the cinnamon sticks and cloves in 1 cup water for 10 minutes, then strain and discard the spices. Soak the raisins and chopped fruit in hot water for 30 minutes, then drain.
4. Grate the orange peel, squeeze both oranges, and peel and finely dice the apples.
5. Combine the cooked wheat and its liquid, chickpeas, beans, spiced water, drained fruit, orange peel and juice, apples, and the measured 2 liters warm water in a deep pot.
6. Bring to a boil and cook over medium heat for 30 minutes. Add the sugar and boil for 10 minutes more.
7. Whisk the cornstarch with 6 tablespoons plus 2 teaspoons (100 ml) water, stir it into the pot with the hazelnuts, and cook for 5 minutes.
8. Remove from the heat, rest for 30–35 minutes to thicken, then divide among bowls and decorate as desired.
Sources
Contains wheat and tree nuts. Boil soaked beans thoroughly until tender; if using a kidney-bean variety, boil vigorously for at least 10 minutes. Remove whole cloves and cinnamon before serving, especially to children.