RCI-DS.001.0028.001
Asure
It is one of the oldest and most traditional desserts of the Turkish cuisine. The month following the Feast of Sacrifice (Kurban Bayrami) is known as the Asure month.
Prep25 min
Cook75 min
Total100 min
Servings4
Difficultyadvanced
Ingredients
- dövme (dehusked Wheat for asure) - 1 cup (180 gr)1 unit
- Chickpeas - 1/3 cup (60 gr)1 unit
- dry white beans - 1/3 cup (60 gr)1 unit
- rice - 2 tablespoons (15 grams)1 unit
- water - 12 ½ cups (2.5 kg)1 unit
- dried apricots - 10 (60 gr)1 unit
- dried figs - 5 (125 gr)1 unit
- raisins (seedless) - ½ cup (50 gr)1 unit
- orange - 1 small size (120 gr)1 unit
- Sugar - 1 2/3 cups (300 gr)1 unit
- rose water - 2 tablespoons (20 gr)1 unit
- walnuts (not crushed) - 2/3 cup (65 gr)1 unit
- pomegranate - ½ small size (50 gr)1 unit
Method
1
Sort and rinse the dövme, chickpeas, and white beans separately under cold running water to remove any debris or dust.
2
In a large heavy-bottomed pot, bring the water to a boil over medium-high heat.
10 minutes
3
Add the sorted dövme, chickpeas, and white beans to the boiling water and return to a boil, then reduce heat to medium-low and simmer for 45 minutes until the grains and legumes are softened.
45 minutes
4
Rinse the rice and add it to the pot, stirring gently to combine with the other grains and legumes.
5
Coarsely chop the dried apricots and figs, then add them to the pot along with the raisins.
6
Stir in the sugar and continue simmering for 20 minutes until the rice is fully cooked and the mixture becomes creamy.
20 minutes
7
Remove the zest from the orange using a microplane or zester, then cut the orange into thin slices, removing seeds if present.
8
Pour the rose water into the pot and stir well to distribute the flavor evenly throughout the asure.
9
Divide the asure among serving bowls, allowing it to cool for a few minutes.
10
Top each bowl with whole walnuts, orange slices, orange zest, and pomegranate seeds, then serve warm or at room temperature.