Aşure (for dear Cecilia)

For dear Cecilia, http://thekitchensgarden.wordpress.com/

Aşure, this is a favurite dessert in my kitchen too… Yesterday I cooked and one bowl left today 🙂 But it was nice that I took its picture now…  The recipe is not difficult but it takes time… I usually use Dr.Oetker packages… They all did our traditional desserts… Much easier now to cook them… You add milk/water and whatever you like dried fruits… and then you put something on them according to you taste and like… I hope you can find in there too, in their website you can see the country list… 

I add to my Aşure, dried appricots, dried figs (not so manyi just a few and I made them small) then for the top, I used pine nuts, currants, walnuts, cinnamon… But I also like to put some kiwi slices too, there wasn’t at home so, I couldn’t put them. Bon Appetite…



Asure (Wheat Pudding)

Ingredients Measure Amount
Dövme (dehusked wheat for asure) 1 cup 180 grams
Chickpeas 1/3 cup 60 grams
Dry white beans 1/3 cup 60 grams
Rice 2 tablespoons 15 grams
Water 12 cups 2,5 kg
Dried apricots 10 pieces 60 grams
Dried figs 5 pieces 125 grams
Raisins (seedless) 1 cup 50 grams
Orange 1 small size 120 grams
Sugar 1 2/3 cups 300 grams
Rose water 2 tablespoons 20 grams
Walnuts (not crushed) 2/3 cup 65 grams
Pomegranate 1 small size 50 grams

Servings: 10

Preparation :
Wash the wheat, chickpeas and dried beans. Soak them separately overnight with beans and chickpeas in 1 cup and the dövme and rice mixture in 2 cups of water. Add 3 cups of water to dövme and 2 cups of water each to chickpeas and beans and place them individually on the burner. Cook the dövme until the grains are dissolved and the starc comes out. If necessary boil the chickpeas in pressure cooker. Wash the dry fruit and soak them for 2 hours in 1 cups of water. Mix the cooked ingredients and the dry fruit in a pan and cook for 15 minutes. Peel the orange and cut the rid, including the white inner part into 3-4 cm long and 1 cm wide strips. Divide the orange slices into 4-5 pieces. Add them alltogether to the mixture and cook for another 5 minutes. Add the sugar and cook for 1-2 minutes and turn off the heath. Add the rosewater and stir. Pour into dessert cups. Garnish with walnuts and pomegranate pits.

Nutritional Value (in approximately one serving):
Energy 634 cal, Protein 15.0 g, Fat 8.9 g, Carbohydrates 133.2 g, Calcium 150 mg, Iron 5.53 mg, Phosphorus 318 mg, Zinc 3 mg, Sodium 21 mg, Vitamin A 1164 iu, Thiamine 0.45 mg, Riboflavin 0.10 mg, Niacin 3.35 mg, Vitamin C 5 mg, Cholesterol 0

It is one of the oldest and most traditional desserts of the Turkish cuisine. The month following the Feast of Sacrifice (Kurban Bayramı)is known as the Asure month. Plenty of asure is cooked in every household during it which is both served to the guests and distributed to the neighbors and relatives. The legend regarding the origins of asure goes as follows : “When the Flood finally subsided and the Noah’s Arc settled on Mt.Ararat in Agri( a city in the east), those on the vessel wanted to hold a celebration as an expression of the gratitute they felt towards the God. But alas, the food storages of the ship were practically empty and so they made a soup with all the remaining ingredients they could find and thus ended up with the asure”. Following the legend, asure is today prepared by cooking together 15 or more ingredients. In some regions a piece of the sacrificial meat is saved and added to the pot while asure is being cooked. Rice can also be substituted for wheat or it can be used in combination with it. The pudding can be enriched with almonds, hazelnuts and currants. In addition to dried white beans and chickpeas, dried broad beans and dried black-eyed beans can also be added. In some regions molasses replaces sugar. To the later version, which is known in the Corum (another anatolian city) region as “Pekmezli Hedik”, anise is added in Gaziantep (a city in southeast). In other regions raisin gum is added. If a pressure cooker is to be used, the chick peas, beans and the wheat can be cooked together. In normal, non-pressure pots the cooking time can vary between 1 – 2 hours depending on the type and quality of the ingredients used. Due to the difference in cooking times and ways of the ingredients, cooking them separately would be more appropriate.


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