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.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →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
Instructions
- Soak wheat berries, chickpeas, and white beans separately overnight in cold water.
- Cook chickpeas and white beans separately in boiling water until tender, about 60–75 minutes. Drain.
- 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.
- Add cooked chickpeas, white beans, dried apricots, raisins, and dates to the wheat pot. Add sugar and stir to dissolve.
- Continue cooking over medium-low heat for 20 minutes, stirring occasionally, until the pudding thickens to a loose porridge consistency.
- Remove from heat. Add rose water and cinnamon. Stir well.
- Pour into a large serving bowl or individual bowls. Allow to cool — ashure is served at room temperature.
- Garnish generously with almonds, pistachios, pomegranate arils, and coconut. Serve at room temperature.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is 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.
Where is Idlib Noah's Pudding from?
Idlib Noah's Pudding comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Noah's Pudding vegetarian or vegan?
As written, Idlib Noah's Pudding uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of whole anise seeds in Idlib Noah's Pudding?
The whole anise seeds called for here is part of the traditional recipe and gives Idlib Noah's Pudding its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Idlib Noah's Pudding?
In a Syrian desserts spread, Idlib Noah's Pudding is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Idlib Noah's Pudding ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.