A traditional dessert shared during the month of Muharrem, prepared by bringing together wheat, dried legumes, dried fruits, and nuts. It's a rich recipe with plenty of ingredients, filling, and offering a different texture in every bite.
Boil the aşure wheat, soaked in water the night before, in plenty of water over low heat until the grains soften and begin to burst.
Add the separately boiled chickpeas and dried beans to the pot and boil together for a few minutes.
Add the chopped dried apricots, dried figs, and raisins and mix; keep cooking until the fruit softens and releases its juices.
Add the sugar and cook over low heat, stirring, until the aşure reaches a thick soup consistency. Caution: stir frequently to prevent sticking to the bottom.
Divide the aşure into bowls and let cool to room temperature; garnish with walnuts, pomegranate seeds, and cinnamon and serve.
Allergen: contains walnuts and wheat (gluten). Important: Soak the ashure wheat and the dried legumes separately in water the night before cooking; skipping this step keeps the grains from reaching the desired softness.
After dividing the ashure among bowls, garnishing the top with pomegranate seeds, walnuts, and cinnamon enriches both its appearance and its flavor.
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