Aşure brings together wheat, chickpeas, dried beans, dried fruits and nuts — a traditional Turkish dessert symbolizing the month of Muharrem. Packed with ingredients, it's meant to be shared at crowded tables.
Boil the wheat, chickpeas, and dried beans, each soaked overnight, separately until tender.
Transfer the boiled wheat, chickpeas, and beans along with their water into a large pot; add the dried apricots, figs, and raisins, and bring to a boil.
Add the sugar and cook over low heat, stirring frequently, until it reaches the consistency of aşure.
Divide the aşure among bowls and let cool at room temperature; serve cold, garnished with walnuts, hazelnuts, optional pomegranate seeds, and cinnamon.
Important: Soak the wheat in plenty of water the night before, otherwise the cooking time will be longer and the grains will stay hard. Allergen: contains nuts (hazelnuts, walnuts); contains gluten due to wheat. Can be kept in the refrigerator in a sealed container for four days.
Stir the aşure frequently while it boils so it doesn't stick to the bottom of the pot; if it gets thicker than you'd like, you can thin it with hot water.
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