Greetings to everyone from a buzz-like Istanbul evening…
Should I do it or not? Oh, I don't have any time right now! We'll see... Despite my slurs, I started the preparations for ashura by saying that it is indispensable in the new house :) As a matter of fact, whenever I boil ashura, I feel incredible peace and I believe that it will bring abundance and abundance to the cooked house.
Today, I will share with you my recipe for ashura, which I have prepared many times before, but which I have changed a little more each time, and this is what I said at the end.
The first soup I prepared years ago was almost half of this recipe. When its taste was liked, it was consumed among the family without being able to distribute it to anyone. This time, I prepared 30 portions and distributed all of them hot, except for the 4 bowls I reserved for ourselves.
Now, let me talk about the tricks you need to pay attention to while making aşure.
Generally, everyone is after white ashura for this;
You should put the materials such as walnuts and currants that you will add to the ashura in hot water beforehand, wait for at least 15-20 times and drain the water.
Fig is another factor that makes the color darker, so it should be added to the ashura before taking it from the stove as much as possible.
Using cinnamon sticks instead of powdered cinnamon and boiling cinnamon sticks with wheat will give you a deep and pleasant flavor.
Ashura water often changes, so you should always have hot water ready in the heater.
Finally, you should add the sugar last so that the legumes you put in the soup do not harden, and you should continue to cook by stirring so that the bottom does not stick.
Love…
Ingredients for Ashura Recipe
- 500 g of wheat for ashura
- 250 g chickpeas
- 250 g dry beans
- 3 tablespoon of rice
- 100 g dried white grapes
- 50 g currants
- 150 g dried figs
- 150 g dried apricots
- 50 g walnuts
- 50 g hazelnuts
- 50 g dried mulberry
- 50 g pine nuts
- 850-900 gr granulated sugar
- 1 cinnamon stick
- 1 tablespoons of orange zest
- 5- 5,5 liters of water (I started with 4 liters and added as needed.)
- optionally 1 cup of rose water
For the above:
- pomegranate seeds
- currants
- Hazelnut
- dried apricots and figs
- coconut grater
How to Make Ashura Recipe?
- Soak the wheat, beans, chickpeas in separate containers overnight. The next day, strain the wheat and put it in a large steel pot.
- Add 4 liters of water and 1 stick of cinnamon to the wheat and bring to a boil. Take the foam that accumulates on it with a colander, close the lid of the pot and boil it until the wheat bursts and becomes soft. (Add water as it decreases while boiling)
- Drain the beans and chickpeas and boil them in separate pots (I recommend starting all three, including wheat, at the same time). Use a coffee pot for rice.
- While the ingredients are boiling, put the currants in water and leave for 15-20 minutes. Chop the dried apricots and figs in the size of chickpeas.
- When the boiling water of the wheat turns white and starts to thicken, add the chickpeas and dried beans, rice and dried mulberry. Boil well until it starts to thicken.
- Then add peanuts, raisins, finely chopped dried apricots and grated orange peels and mix. Bring a few boils to a boil.
- Finally, add the sugar and cook for 5-10 minutes, stirring. Lastly, add the figs and bring to a boil and remove from the fire.
- Pour into bowls while the ashura is hot. Serve when it cools, garnish with the ingredients of your choice.