Idlib Noah's Pudding

A communal winter pudding of wheat berries, chickpeas, white beans, and dried fruit simmered for hours until the grains swell and the liquid thickens to a starchy, fragrant cream — then finished with rose water, pomegranate, and crushed nuts. Made in large quantities and shared with neighbors.

Ingredients

• 1 cup whole wheat berries
• ½ cup dried chickpeas
• ½ cup dried white beans (haricot or cannellini)
• ¾ cup sugar
• 2 tbsp rose water
• 1 tsp whole anise seeds
• ¼ cup dried apricots, quartered
• ¼ cup golden raisins
• ¼ cup dates, pitted and chopped
• ⅓ cup blanched almonds
• ¼ cup pistachios, roughly chopped
• ½ cup fresh pomegranate arils
• 3 tbsp desiccated coconut
• ½ tsp ground cinnamon

Method

1. Soak wheat berries, chickpeas, and white beans separately overnight in cold water.
2. Cook chickpeas and white beans separately in boiling water until tender, about 60–75 minutes. Drain.
3. In a large pot, cover wheat berries with 2 liters of water. Add anise seeds. Bring to a boil, then simmer for 60 minutes until the wheat is soft and beginning to release starch.
4. Add cooked chickpeas, white beans, dried apricots, raisins, and dates to the wheat pot. Add sugar and stir to dissolve.
5. Continue cooking over medium-low heat for 20 minutes, stirring occasionally, until the pudding thickens to a loose porridge consistency.
6. Remove from heat. Add rose water and cinnamon. Stir well.
7. Pour into a large serving bowl or individual bowls. Allow to cool — ashure is served at room temperature.
8. Garnish generously with almonds, pistachios, pomegranate arils, and coconut. Serve at room temperature.

The story