Aşure

Ingredients

Instructions

1. 1

   Prepare the dried fruit: roughly chop the dried apricots and dried figs into raisin-sized pieces so they distribute evenly through the pudding. If your raisins are very dry, rinse them briefly. Finely grate the orange zest.

2. 2

   Place the cooked wheat berries and water in a medium saucepan and bring to a gentle boil over medium heat. Simmer for 10 minutes, stirring occasionally, until the liquid looks lightly cloudy and slightly thickened; this starchy base gives aşure its characteristic body.

3. 3

   Add the cooked chickpeas, cooked white beans, chopped dried apricots, dried figs, and raisins. Simmer for 12-15 minutes over low to medium-low heat, stirring every few minutes so the sugars from the fruit do not catch on the bottom. The fruits should plump and soften fully.

4. 4

   Stir in the granulated sugar and orange zest, then cook for 5-7 minutes more until the sugar dissolves completely and the mixture becomes the texture of a loose porridge. Aşure thickens as it stands, so stop while it still looks slightly fluid.

5. 5

   Remove the pan from the heat and stir in the rose water. Taste and adjust with 1-2 tablespoons more water if needed for a spoonable consistency. Divide into 2 bowls.

6. 6

   Let the aşure rest for 10 minutes so the grains and legumes settle and the pudding thickens slightly. Meanwhile, roughly chop the walnuts.

7. 7

   Top each bowl with walnuts, pomegranate seeds, and a light dusting of ground cinnamon. Serve warm or at room temperature.

Nutrition per serving

Notes

• •Using pre-cooked wheat berries, chickpeas, and white beans keeps this beginner-friendly recipe within 60 minutes; traditionally, these may be soaked and cooked from dried over several hours.
• •If the pudding thickens too much as it cools, loosen it with a splash of water and stir gently before serving.
• •For a more traditional festive presentation, you can also garnish with extra nuts, sesame seeds, or currants if desired.
• •Aşure is usually not heavily perfumed; add rose water sparingly so it complements rather than dominates.

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