The body of aşure comes not from flour or starch but from the starch the wheat releases over a long boil. So the wheat has to be cooked properly. Leave the dried fruit until last too; figs and apricots added at the start break up and cloud the pudding.
Ingredients
For the base
Dried fruit
For the top
Method
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Cook the wheat
Cook the soaked wheat in water over a low heat for 2 hours, until the grains open and the liquid thickens.
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Add the pulses
Add the cooked chickpeas and beans and boil together for 20 minutes.
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Add the sugar
Add the sugar and cook for 15 minutes. Do not add it at the start or the grains toughen.
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Add the dried fruit
Add the apricots, figs, raisins and orange peel and cook for 15 minutes more.
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Adjust the consistency
Aşure should fall slowly from a spoon. If it is thick add hot water, if thin boil for 10 minutes more.
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Fill the bowls
Pour into bowls while hot; a skin forms as it cools, which is normal.
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Cool and decorate
Cool for 2 hours and scatter with walnuts, hazelnuts, pomegranate and cinnamon.
Tips
- Do not add the sugar at the start; in sweetened water the wheat and pulses will not soften.
- Leave the dried fruit until last, as fruit added early breaks up and clouds the pudding.
- It thickens as it cools. Leave it slightly thin in the pan and it finds its consistency in the bowl.
Nutrition
Values are per serving and approximate.