A rich, comforting porridge-like desert full of a variety of beans and pulses with tones of Mahlep, cinnamon and cloves and a zesty kick brought together in an optional saffron infused milk. The traditional desert does require a little preparation in advance and some tender care during the making but is well worth the effort. Often made in bulk and shared and exchanged with neighbours and friends.
For a dish so old it's not surprising that there are so many different recipes for a dish so steeped in history and therefore there can be no such thing as the perfect Aşure recipe.
How you enjoy and make your Aşure comes down to experience – a little experimentation and observation of how others make theirs, the good, the bad and the ugly is the only way to truly find your perfect pudding.
I favour subtle background tastes of spices & citrus peel and I like to add saffron infused milk in the last 10 minutes of cooking an idea I picked up from both Zerde. – A beautiful yellow milky rice pudding and the Tekke Aşure. This imparts some flavour but also keeps the pudding looking a little fresher. I learnt early on that if you throw in the darker dried fruits and nuts the dish becomes a not very appealing colour. (For this purpose I also save the figs and walnuts for the dressing) Read More Here
- 2 glasses Aşurelik buğday
- 1 glass chickpeas (Nohut)
- 1 glass (small if poss) white beans (Kuru Fasulye)
- ½ glass split dried fava beans (Kuru Bakla)
- ½ glass broken (Kırık) or Baldo rice
- Peel of 1 lemon or orange (Remove the white pith with a sharp knife) or zest if easier.
- 2 Teaspoons ground mahlep
- 6 cloves
- 2 cinnamon sticks
- 3 glasses sugar
- 1.5 glasses chopped dried apricots
- 1 glass golden sultanas
- ½ of hazelnuts (I like to toast them whole the half)
- For garnish:
- ½ - ¾ glasses of chopped or sliced figs
- Handful of chopped walnuts and/or almonds and/or hazelnuts as you wish
- Sesame seeds
- Pomegranate seeds if in season
- Ground Nutmeg or Cinnamon for sprinkling
One night before wash and then place the dried beans & grains in separate bowls and soak overnight.
Drain and rinse the chickpeas and place in a saucepan with fresh water, cover (leaving the lid ajar) and bring to the boil before reducing to simmer for around 50 minutes.
Drain and rinse the beans and place in a saucepan with fresh water, cover (leaving the lid ajar) and bring to the boil before reducing to simmer for around 1 hour.
Once cooked drain them and place to the side for later.
Drain and rinse the wheat and place into a large saucepan with around double the volume in water. Add in the mahlep, cinnamon sticks and cloves and bring to the boil whilst stirring and reduce to simmer.
Cook for around an hour stirring regularly and top up with hot water any time the water level gets low (I needed to do this twice this time)
Add in the chickpeas and beans and simmer for around 30 -40 minutes.
Place the milk and saffron threads in a saucepan and allow to rest for around half an hour. (If using)
Wash the apricots and sultanas several times and then add them into the saucepan with the sugar and rice and stirring frequently continue to cook for a further 30 minutes.
Warm the milk and strain to remove the saffron threads.
Stir the warmed milk into the pudding and continue to stir for around ten minutes.
Remove from the heat to cool and divide into bowls/portions.
Top with the garnishing ingredients.