Ingredients with Measurements:
- 1 cup wheat berries
- 1 cup chickpeas
- 1 cup white beans
- 1 cup dried apricots, chopped
- 1 cup raisins
- 1 cup sugar
- 1/2 cup rosewater
- 1/2 teaspoon saffron threads
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 8 cups water
- Optional garnishes: chopped pistachios, pomegranate seeds, and/or shredded coconut
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Small bowl
- Whisk
Step-by-step instructions:
1. Rinse the wheat berries, chickpeas, and white beans in cold water and soak them overnight in separate bowls.
2. Drain and rinse the soaked wheat berries, chickpeas, and white beans.
3. In a large pot, add the soaked wheat berries, chickpeas, and white beans with 8 cups of water.
4. Bring the pot to a boil over high heat, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
5. Add the chopped apricots and raisins to the pot and continue to simmer for another 30 minutes.
6. In a small bowl, whisk together the sugar, rosewater, saffron threads, ground cinnamon, ground nutmeg, and ground cloves.
7. Add the sugar mixture to the pot and stir well to combine.
8. Simmer the mixture for an additional 10-15 minutes, stirring occasionally, until the liquid has thickened and the wheat berries are tender.
9. Remove the pot from the heat and let it cool for a few minutes.
10. Ladle the aşure into bowls and garnish with chopped pistachios, pomegranate seeds, and/or shredded coconut, if desired.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 hour 30 minutes
5. Temperature:
- Simmer over low heat
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories: 360
- Fat: 1g
- Carbohydrates: 85g
- Fiber: 12g
- Protein: 9g
Substitutions for ingredients:
- You can substitute other dried fruits, such as dates or figs, for the apricots and raisins.
- You can use honey or maple syrup instead of sugar.
- You can substitute orange blossom water or another floral water for the rosewater.
Variations:
- You can add chopped walnuts or almonds for extra crunch.
- You can use coconut milk instead of water for a creamier version.
- You can add a tablespoon of orange zest for a citrusy flavor.
Tips and tricks:
- Soaking the wheat berries, chickpeas, and white beans overnight will help them cook faster and more evenly.
- Stir the aşure occasionally while it's cooking to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness and spiciness to your liking by adding more or less sugar and spices.
Storage instructions:
- Store leftover aşure in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the aşure in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the aşure in individual bowls and garnish with chopped pistachios, pomegranate seeds, and/or shredded coconut.
Garnishes:
- Chopped pistachios, pomegranate seeds, and/or shredded coconut.
Pairings:
- Serve the aşure with Turkish tea or coffee.
Suggested side dishes:
- Serve the aşure as a dessert after a traditional Turkish meal, such as lamb kebabs or stuffed grape leaves.
Troubleshooting advice:
- If the aşure is too thick, add more water or rosewater to thin it out.
- If the aşure is too sweet, add a pinch of salt to balance the flavors.
Food safety advice:
- Make sure to soak and cook the wheat berries, chickpeas, and white beans thoroughly to avoid any digestive issues.
Food history:
- Aşure is a traditional Turkish dessert that is also known as Noah's Pudding. It is typically made during the month of Muharram, which is the first month of the Islamic calendar.
Flavor profiles:
- Aşure has a sweet and floral flavor from the rosewater and saffron, with warm and spicy notes from the cinnamon, nutmeg, and cloves.
Serving suggestions:
- Serve the aşure as a dessert after a traditional Turkish meal, or as a sweet snack with tea or coffee.
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Region: Turkish