Ashure

Traditional dessert in Armenia, Anatolia, and the Middle East This article is about the traditional dessert in Turkey, Armenia, and the Balkans. For the Islamic holy day, see Ashura. AshureAlternative namesAshura, anoushabur (անուշապուր), aşure, Noah's puddingTypePorridgeCourseDessertRegion or stateArmenia, Turkey, Middle East, BalkansMain ingredientsGrains, fruits and nuts  Media: Ashure Ashure, aşure, anoushabour, anoushabur, Noah's pudding or trigo koço is a sweet pudding that is made of a mixture consisting of various types of grains, fresh and dried fruits, and nuts. In the Balkans and Turkey, Muslims make the dish during the month of Muharram in which the Day of Ashura takes place. Armenians make it as a Christmas pudding and for New Year's celebrations, where it is a centerpiece, Sephardic Jews prepare the dish to celebrate the Jewish holiday of Tu BiShvat. In some Jewish, Christian, and Muslim traditions, a similar dish is prepared to commemorate a child's first tooth, or the passing of a family member. Ashure was traditionally made and eaten during the colder months of the year due to its heavy and calorie rich nature, but now it is enjoyed year-round. The dish is traditionally made in large quantities and is distributed to friends, relatives, neighbors, colleagues, classmates, and others, without regard to the recipient's religion or belief system as an offering of peace and love.

[edit] Earliest origins[edit] For the people of the ancient Near East, foods composed of boiled whole grains came to be associated with spring and harvest rites since ancient times. This association spread to Asia, Europe, and Africa. Rites related with Tammuz, the Babylonian god of wheat and fertility, were recorded as late as the 10th century by an Arab traveler who wrote about boiled wheat among the dishes consumed at a pagan celebration held at Harran. Jews, Christians and Muslims have all consumed boiled wheat in a variety of ways under various names for millennia. These dishes have been sweetened in various ways with sugar, fruit molasses, and dried fruits. Although they are connected to Abrahamic religious holidays like the tenth day of Muharram, Christmas, Lent, Easter, and Tu BiShvat, as well as occasions like a child's first tooth or a family member's passing, their roots can be traced back to fertility and rebirth rituals used by early farmers in the Near East.

Armenia[edit] According to one tradition, it is claimed that when the ark came to rest on Mount Ararat, the family of Noah celebrated with a special dish. Since their supplies were nearly exhausted, what was left (primarily grains, dried fruits and the like) was cooked together to form a pudding and that "pudding" is now called anoushabour. Armenians make anoushabur to commemorate this event, but also other events. After a baby is born, Armenian families observe a period of seclusion for up to 40 days, culminating in a baptism ceremony (knunk). In general, Armenians enjoy anoushabur as a part of festive spreads. Armenian sources note it was cleverly used to maintain the fast, yet celebrate Christmas eve with a sweet treat. It’s also used in thanksgiving offerings, during weddings or house blessings. Sharing Anoushabur is a gesture of communal warmth, linking family, faith, and gratitude. Anoushabur is distributed to the poor, as well as to neighbors, friends and relatives. Since Armenians serve this pudding during Christmas (6 January) and on New Year's Eve (Armenians of Jerusalem celebrate it at 13 January), it is sometimes called "Armenian Christmas Pudding". This traditional Armenian sweet porridge is made from wheat or barley, dried fruits (such as apricots, raisins, and prunes), sugar, spices (like vanilla and cinnamon) and nuts (almonds and pistachios are most common). The grains are simmered until tender, then combined with the fruits and nuts, then sweetened, and flavored with rose water and the spices. Anoushabur may be garnished with pomegranate seeds, dried fruits and cinnamon. The pudding may be accompanied by multiple Armenian desserts and nuts, such as almonds or pistachios. Anoushabur (անուշապուր) is a compound Armenian word. "Anoush" (անուշ) means sweet and "Abur" (ապուր) means soup or porridge, so the word Anoushabur literally means "Sweet soup" or "Sweet porridge".

[edit] Ashure porridge does not have a single recipe, as recipes vary between regions and families. Traditionally, it is said to have at least seven ingredients. Some say at least ten ingredients must be used, in keeping with the theme of "tenth", while Alevis always use twelve. Among these are wheat, barley, rice, white beans, chickpeas, pekmez, date molasses, pomegranate molasses, beet juice, dried fruits like dates, raisins, currants, apricots, figs, apples and nuts like pistachios, almonds, hazelnuts, walnuts, pine nuts and sesame seeds. However, many renditions add orange, lemon and lime peel to add depth to the pudding. Anise seed, black cumin seeds, prunus mahaleb, pomegranate arils, cardamom, cinnamon, cloves, nutmeg, allspice and desiccated or shredded coconut may be used as garnish, and some variations are flavored with anise liqueur, rose water and/or orange blossom water.

[edit] The word Ashure comes from the Arabic word "Ashura" (Arabic: عَاشُوْرَاء ʿĀshūrāʾ ), meaning 'tenth'.

In British homes the Christmas pudding is synonymous with the festive spread, but Ashure offers a subtler, multicultural twist. Its mix of grains, dried fruits and nuts mirrors the flavours of traditional plum pudding while adding a distinct, slightly nutty texture that isn’t overpoweringly sweet. Because it’s traditionally served in generous bowls rather than as individual portions, it encourages communal ladling and sharing – a perfect fit for the season’s focus on togetherness. Its hearty calorie content also makes it a comforting warm dish in the chill of December, providing the same indulgence as a hot mulled drink without the alcohol. Including Ashure alongside the usual fare celebrates the diverse ways families mark Christmas, and introduces a conversation starter about shared culinary heritage.

When assembling Ashure, quality matters more than exoticness. Choose hulled wheat berries or barley as the grain base – they hold their shape after long simmering and give the pudding its characteristic chew. For the fruit component, opt for plump raisins, dried apricots and dates; a quick soak in warm water will rehydrate them and boost sweetness, reducing the need for added sugar. Fresh pomegranate seeds added at the end give a burst of colour and a juicy contrast. Pick a handful of unsalted pistachios or walnuts for crunch – toast them lightly to release their oils. Finally, a splash of rose water or a pinch of cinnamon adds a fragrant lift without masking the natural flavours.

Ashure shines when served warm and communal. Transfer the cooked mixture to a large, shallow serving dish and allow it to cool slightly; this helps the grains settle and the pudding thicken. Just before serving, drizzle a touch of honey or a spoonful of thickened cream for extra richness. Sprinkle toasted nuts and a drizzle of pomegranate molasses for a festive garnish that adds colour and a tangy finish. Encourage guests to spoon their own portions into small bowls, then top with a dollop of labneh or Greek yoghurt for a creamy balance. Leftovers keep well in the fridge for up to three days and taste even deeper after a night’s rest – perfect for a quick winter breakfast or an after‑dinner treat.