Authentic Aşure Recipe Turkiye, Asia

One day before preparing the aşure, soak the wheat in warm water, the white beans in cold water, and the chickpeas in warm, salted water.

On the next day, drain the white beans and the chickpeas, rinse them with plenty of fresh water, and place them in separate saucepans with plenty of cold water. Bring to a boil, cover, and cook over low heat until tender. Drain, cool slightly and remove the skins from the chickpeas.

Now, prepare the fruit. Chop the figs and the apricots into pieces the size of a hazelnut. Remove the stalks from the currants, boil them for 10 minutes, and drain.

Prepare a large pot and fill it with soaked wheat, 5 liters (5.3 qt) of water, and 1 tbsp of sunflower oil. Place over high heat until it starts boiling, then lower the heat and simmer, stirring constantly.

When the wheat becomes tender, stir in the currants, and cook for 5 minutes. Add grated orange peel, chickpeas, and white beans and continue cooking for 5 minutes. Add milk and stir so the final consistency is liquid. If necessary, add more water.

Now, mix in the dried figs and apricots and cook for 5 minutes, stirring constantly. Leave to cool half-covered with lid and stir occasionally to prevent the skin from forming on the surface. If the final consistency of the aşure is too thick, dilute it with some milk.

Distribute the aşure into separate serving bowls. Decorate with pine nuts, walnuts, hazelnuts, currants, chopped dried apricots and figs, and pomegranate seeds, and serve.