A traditional dessert shared during Muharram, made with wheat, dried legumes, dried fruit and nuts. It is a hearty recipe with many ingredients and a variety of textures in every bite.
Cook the Ashura wheat, soaked in water overnight, in plenty of water over low heat until the grains soften and begin to split.
Add the separately cooked chickpeas and dried beans to the pot and boil them together for a few minutes.
Add the chopped dried apricots, dried figs and raisins and stir; continue cooking until the fruit softens and releases its juices.
Add the sugar and stir. Cook over low heat until the Ashura reaches the consistency of a thick soup. Caution: Stir frequently to keep it from sticking to the bottom.
Divide the Ashura among bowls and leave it to cool to room temperature. Garnish with walnuts, pomegranate seeds and cinnamon, then serve.
Allergens: contains walnuts and wheat (gluten). Important: Soak the wheat for Ashura and the dried legumes separately in water overnight before cooking; otherwise, the grains will not soften as intended.
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