Duru Wheat for Ashure – 1 kg

Duru aşure wheat is a 1 kg bag of hulled whole wheat berries, sold in Turkey as aşurelik buğday. It is the grain that gives aşure its chewy body, and it also works in soups, salads and slow cooked dishes where you want a grain that holds its shape.

What aşure is

Aşure, often called Noah's pudding in English, is one of the oldest desserts in Turkish cooking. It is a thick, lightly sweet pudding of wheat, chickpeas and white beans cooked with sugar, dried apricots, figs and raisins, then topped with walnuts, pomegranate seeds and cinnamon. Families traditionally make it in large pots during the month of Muharram and share bowls with neighbours, friends and family. The idea behind the name is a story that Noah's family cooked a pudding with whatever food was left on the ark.

What is in the bag

Aşurelik wheat is whole wheat with the tough outer husk removed, but with the bran still on the grain. It cooks into plump, chewy berries that release some starch into the cooking water, which thickens a pudding naturally. Duru is a Turkish brand that specialises in pulses, bulgur and grains. Check the pack for origin, storage advice and allergen information. Wheat contains gluten.

How to cook aşure wheat

1. Rinse the wheat well in cold water.
2. Soak it overnight in plenty of water. This shortens the cooking time and gives a softer result.
3. Drain, cover with fresh water and simmer gently until the grains are tender and have started to burst, topping up the water as needed.
4. For aşure, add cooked chickpeas and beans, sugar and dried fruit and keep simmering until the mix thickens.

Aşure wheat roughly doubles in volume as it cooks, so use a large pan. Cooking times depend on the soak and the pot, so test a few grains as you go. A pressure cooker cuts the time a great deal.

Beyond aşure

A ceremonial dish

Keşkek is a ceremonial dish of wheat slowly cooked with lamb or chicken until the grain breaks down and the meat falls apart, then beaten into a thick, smooth mixture and served with butter and pul biber. It is listed by UNESCO as part of Turkey's intangible cultural heritage, and aşurelik wheat is the grain used for it.

Soups and salads

• Add cooked wheat to yoghurt soup, such as yayla çorbası, in place of rice.
• Toss with chopped tomatoes, cucumber, parsley, lemon and olive oil for a grain salad.
• Mix with lentils and caramelised onion for a warm side dish.
• Stir into a winter vegetable stew for extra body.

Cooked aşure wheat keeps in the fridge for three or four days, so it is worth cooking a larger batch and using it through the week.

Storage

Store the bag in a cool, dry cupboard, and once opened, move the wheat into an airtight jar to keep out moisture and pantry pests. Use it within the best before date printed on the pack.

Order Duru grains online

Robin Food delivers across the UK, with same-day delivery available in many London areas. For your aşure, add Duru Koçbaşı Chickpeas to the basket. You might also like Yayla Legurme Coarse Bulgur and Duru Baldo Rice.