Ashura (Full Measured)
( 18 oy 4,67/5)
Hello Dear Friends,
Our nostalgic ashura adventure, which started in Eminönü on Monday, was quite enjoyable. We bought our materials by stopping by 2-3 shops different from the Egyptian bazaar. Afterwards, while we were there, we relieved the tiredness of the journey with the medium coffee we drank against the Galata Tower. When we returned home in the afternoon, we immediately soaked our legumes so that they were ready for the soup we will boil the next morning.
The ashura we prepared this year is exactly the ashura of my childhood. This recipe, inherited from my grandmother to my aunt, is now on my blog so that you and I will never lose it again :)
There were many more varieties in the ashura that I prepared in previous years, but as I said, this year we are making a plain and pure white ashura of our family. We also use our pressure cooker very effectively for those who want to save time.
Those who want to get a total of 12 bowls from this recipe can prepare 24 bowls of ashura by double their size. For those who are going to boil aşure for the first time, my suggestion is that they make 1 measure and then you can cook it again if you want.
Remember, we do not pour the legumes we use for boiling in this recipe. We only filter the bitter juice of the orange peels after boiling. When boiling the oranges, it is enough to add enough water to cover the top by 1 finger.
Bon appetit to my followers who are waiting for the recipe and will try it :) May their homes be filled with blessings!
Love…
To convert recipe measures to glass account, click here. You can also check the table.
Ingredients for Ashura (Full Measured) Recipe
- 250 g of wheat for ashura
- 125 g chickpeas
- 125 g dry beans
- 100 g dried white grapes
- 100 g dried apricots
- Peel + juice of 1 medium orange
- 750 gr granulated sugar
- 4 liters of water
For decoration:
- walnut
- pomegranate seeds
- ground cinnamon
- currants
- Pine nuts
How to Make Ashura (Full Measured) Recipe?
- Soak the wheat, beans, chickpeas in separate containers overnight. The next day, strain the wheat and put it in a large pressure cooker.
- Put the white grapes and chopped apricots in water and leave them for at least 30 minutes. Strain the water without adding it to the soup.
- Filter the soaking water of the wheat, put it in the pressure cooker, add 2 liters of water and boil it. After the whistle blows, cook for another 25 minutes and put it in a large pot with the water.
- Open the bottom of the pot on the medium-sized burner of your stove and at the lowest setting, and let it cook slowly.
- Filter the soaking water of the beans, put it in the pressure cooker, add 1 liter of water and boil it, cook for another 15 minutes after the whistle blows and put it in the pot with the wheat.
- Strain the soaking water of the chickpeas, put in the pressure cooker, add 1 liter of water and boil it, cook for another 15 minutes after the whistle blows and put it in the pot with the wheat.
- Peel the orange, squeeze the juice. Boil the chopped orange peels in pressure cooker for 10 minutes and strain.
- Add the orange juice and juice to the soup pot along with the orange peels, apricots and grapes you have drained.
- Cook for 15 minutes, stirring occasionally.
- When the water of the soup starts to thicken, add 750 g of granulated sugar. When the sugar melts and the soup comes to a boil, take it off the heat and divide it into bowls.
- When it is lightly crusted, garnish with pine nuts, currants, walnuts and pomegranate seeds and serve.
