Turkish
Aşure
Aşure is a traditional Turkish wheat pudding made with legumes, dried fruits, nuts, and a fragrant clove-scented syrup. It is served in small bowls and finished with cinnamon, walnuts, and pomegranate seeds.
Ingredients
- Aşurelik buğday, hulled wheat1/3 cup
- Dried chickpeas2 tbsp
- Dried white beans2 tbsp
- Water4 cups, plus more for soaking
- Granulated sugar1/4 cup
- Dried apricots, diced3 pieces
- Raisins2 tbsp
- Dried figs, diced2 small pieces
- Orange zest1/2 tsp
- Whole cloves3
- Rose water1/2 tsp, optional
- Salt1 small pinch
- Walnuts, chopped2 tbsp
- Hazelnuts, chopped1 tbsp
- Ground cinnamon1/2 tsp
- Pomegranate seeds2 tbsp
Method
- The night before, rinse the wheat, chickpeas, and white beans separately, then soak each in plenty of cold water overnight.
- Drain the chickpeas and white beans, place them in separate small saucepans, cover with fresh water, and simmer until tender; drain and set aside.
- Drain the soaked wheat, place it in a heavy saucepan with 3 cups water, bring to a boil, then simmer gently until the grains open and the liquid turns creamy and starchy, about 60 to 75 minutes.
- While the wheat cooks, simmer the cloves in 1/2 cup water for 5 minutes, then strain and keep the clove-scented water.
- Add the cooked chickpeas, cooked white beans, clove water, sugar, salt, raisins, diced apricots, and orange zest to the wheat.
- Simmer gently for 15 to 20 minutes, stirring often, until the aşure is thick but still loose enough to spoon; add a splash of hot water if it becomes too dense.
- Stir in the diced figs during the last 5 minutes so they soften without darkening the pudding too much.
- Turn off the heat and stir in the rose water if using.
- Ladle the hot aşure into two small bowls and let it cool until set and lightly thickened.
- Serve at room temperature, topped with walnuts, hazelnuts, cinnamon, and pomegranate seeds.
Common questions
Can I substitute the hulled wheat or aşurelik buğday with another grain?
Yes. Pearled barley or cracked wheat can work in a pinch, but the texture changes. Aşurelik buğday gives the classic creamy body and intact grains, so if substituting, cook until very soft and expect a less traditional result.
How long does aşure take from start to finish, including soaking?
Plan for overnight soaking plus about 2 to 2.5 hours of cooking the next day. Most of that is inactive simmering. If your chickpeas and beans are already cooked, you can save about 45 to 60 minutes.
What are the most common mistakes when making aşure?
Undercooking the wheat is the biggest issue; it should turn creamy and release starch. Another mistake is adding too little liquid, which makes it paste-like. Also avoid overcooking the fruit, or it can turn mushy and dark.
How should I store aşure, and how long does it keep?
Cool it quickly, then refrigerate in covered containers for up to 4 days. It thickens as it chills, so loosen with a little water or milk when serving. It also freezes reasonably well, though the fruit texture softens.
What is the best way to serve aşure?
Serve it at room temperature or lightly chilled in bowls. Top with walnuts, hazelnuts, and a little extra orange zest if you like. A sprinkle of cinnamon or pomegranate seeds is common too, but keep the flavor balanced.