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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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It is one of the oldest and most traditional desserts of the Turkish cuisine. Plenty of asure is cooked in every household during it which is both served to the guests and distributed to the neighbors and relatives. Read more . The legend regarding the origins of asure goes as follows : When the Flood finally subsided and the Noah's Arc settled on Mount Ararat in Agri, those on the vessel wanted to hold a celebration as an expression of the gratitute they felt towards the God. But alas, the food storages of the ship were practically empty and so they made a soup with all the remaining ingredients they could find and thus ended up with the asure . Following the legend, asure is today prepared by cooking together 15 or more ingredients. In some regions a piece of the sacrificial meat is saved and added to the pot while asure is being cooked. Rice can also be substituted for wheat or it can be used in combination with it. The pudding can be enriched with almonds, hazelnuts and currants. In addition to dried white beans and chickpeas, dried broad beans and dried black-eyed beans can also be added. In some regions molasses replaces sugar. Ingredients:
1 cup barley |
1/3 cup chickpeas |
1/3 cup dry white beans |
2 tablespoons rice |
12 cups water |
10 dried apricots |
5 dried figs |
1 cup raisins (seedless) |
1 small size orange |
1 2/3 cups sugar |
2 tablespoons rose water |
2/3 cup walnuts (not crushed) |
1 cup hazel nut |
1 cup pomegranate (for top) |
1 cup pecan(if u want) |
1 cup almond(if u want) |
Directions:
1. Wash the wheat, chickpeas and dried beans. Soak them separately overnight with beans and chickpeas in 1 cup and the barley and rice mixture in 2 cups of water. Add 3 cups of water to barley and 2 cups of water each to chickpeas and beans and place them individually on the burner. Cook the barley until the grains are dissolved and the starc comes out. If necessary boil the chickpeas in pressure cooker. Wash the dry fruit and soak them for 2 hours in 1 ‡ cups of water. Mix the cooked ingredients and the dry fruit in a pan and cook for 15 minutes. Peel the orange and cut the rid, including the white inner part into 3-4 cm long and 1 cm wide strips. Divide the orange slices into 4-5 pieces. Add them alltogether to the mixture and cook for another 5 minutes. Add the sugar and cook for 1-2 minutes and turn off the heath. Add the rosewater and stir. Pour into dessert cups. Garnish with walnuts and pomegranate pits.
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