Ashure (Varvara | Noah’s Pudding)

This is one of the oldest desserts in the world and it’s popular in the Middle East , Greece and the Balkans.



It comes under different names: Varvara in Greece, as it was traditionally prepared on the eve of Saint Varvara’s Day, Ashure in Turkey and other Middle Eastern countries as it was prepared on eve of Muharram Ashura, the Tenth Day of the Month of Muharram. It is also called Noah’s Pudding or Anoushabour in Armenia or trigo koço in Jewish communities.



This dish is made with boiled wheat or barley, though you’ll also find recipes with beans and chickpeas, as well as fruits such as raisins and figs, and nuts such as walnuts, almonds and hazelnuts. You can find many varieties of it in different cultures and regions.



Here’s a delicious recipe by Chef Giorgos Tsoulis.





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Ashure (Varvara | Noah’s Pudding)
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This is one of the oldest desserts in the world and it's still a popular dessert in Greece , the Balkans , Turkey , Armenia and other Middle East countries.

Course Dessert Cuisine Greek

Prep Time 20 minutes minutes Cook Time 1 hour hour 15 minutes minutes Total Time 1 hour hour 35 minutes minutes

Servings 5 servings

Author Giorgos Tsoulis


Ingredients 1700 ml water 400 gr whole grain wheat or barley 400 gr granulated sugar 100 gr blonde raisins 100 gr dried apricots quartered 100 gr figs chopped 50 gr black raisins 50 gr walnuts coarsely chopped 50 gr peanuts from Aegina 50 gr almonds peeled 50 gr hazelnuts shelled 2 tbsp corn flour dissolved in 6 tbsp. water For serving cinnamon rose water optional pomegranate seeds optional Metric – US Customary
Instructions The night before, put the wheat or barley in a large pot and cover with plenty of water. Place a saucepan over high heat and bring to the boil. Cover and boil for 35-40 minutes or until it softens. Lower the heat and add the sugar, raisins, and apricots. Stir from time to time with a wooden spoon to prevent it from sticking to the bottom. Boil for about 25 minutes until the water reduces and a thin syrup begins to form. Add the walnuts, peanuts, hazelnuts, almonds, and figs. Boil for another 5 minutes. Dissolve the corn flour in 6 tablespoons of water and then add it to the pot, stirring until the mixture thickens, about 3 minutes. Finally, pour the Varvara into deep bowls. Once cooled, sprinkle with cinnamon, pomegranate seeds, and a touch of rose water. You could also sprinkle with some chopped nuts.

Notes Chef’s tip: The texture of the dessert while it is hot should be quite juicy, resembling a mushy risotto. As it cools, it will harden.




Related: Revani – Orange Cake with Orange Syrup Related: Turkish Flour Halva Related: Traditional Turkish Baklava Recipe Related:  Greek Baklava Recipe Related:  Galaktoboureko: Greek Custard Pie
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