♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

Aşure/ Ashure / Turkish mix fruits, grains and nut dessert recipe

Selam everybody....Merhaba from Turkey.

Muḥarram (Arabic: مُحَرَّم‎‎ muḥarram) is the first month of the Islamic calendar. It is one of the four sacred months of the year. Since the Islamic calendar is a lunar calendar, Muharram moves from year to year when compared with the Gregorian calendar.

The word "Muharram" means "forbidden". It is held to be the second holiest month, following Ramadan. Some Muslims fast during these days. The tenth day of Muharram is the Day of Ashura 
or Aşure Günü  in Turkish languange.

In Turkey, people make this aşure in Aşure day (Aşure Günü).  Aşure or ashure is Turkish dessert congee made from mix dried fruits, grains and nuts. Beside serve among the family, this dessert generally shared among neighbours, relatives and friends. 

 It will at least take two days for making this aşure, at 1st day you need to soak white beans and dried chickpea one whole day with warm water until they are tender. Then cook separately bean and chickpea until soft and tender. At night before you make aşure at next morning you should soak whole wheat with warm water also.

My ashure recipe this time I took from Şeker bank tatlı kitab with minor adjustment. You can check my previous ashure recipe here. Basically mostly people use same basic recipe for making ashure. For vary the taste and flavor some add orange zest. Or for serving we can vary some topping for example pistachio, roasted peanut, pomegranate, hazelnut and more.

  • 400 gr Aşurelik buğday/ whole wheat for ashure, soak in warm water over night
  • ½ cup (125 g) dried chickpea, soak with warm water a day before then cook until tender
  • ½ cup (125 g) dried white bean, soak with warm water a day before then cook until tender
  • 5 lt water (as thickness you liking)
  • 200 ml milk
  • 1 tbsp sun flower seed oil
  • 1 tsp rose water
  • 1 stick of cinnamon ( my own addition)
  • 800 gr sugar (or to taste~~I use 650 g)
  • 150 g dried apricot, roughly chopped
  • 150 g dried fig, roughly chopped
  • 200 gr golden sultanas/ raisins
  • 1 cup dried blueberries (optional~my own addition)
  • about 2 Tbsp roughly chopped pistachio for serving 
  • pomegranate seeds for serving

How to make:

1) A day before, separately soak white bean and chickpea with warm water until they are soft. It will absorb the water and double in size so make sure you have enough water and proper bowl. After they are soft, separately cook them until they really cook thoroughly and tender. Peel the chickpea after it cooked. Set a side.

2) In a big pan put water, sun flower seed oil, wheat (buğday), cooked white bean, cooked chickpea and cinnamon stick, bring to boil and cook until wheat tender/ soft. Add in milk and  sugar continue to cook until sugar dissolve. Mix in rose water.

3) Now mix in raisins/ golden sultana, dried blueberries (if use). Let it bubbling few minutes before adding chopped apricot and chopped fig. After adding dried fruits, no need to cook too long, just 2 or 3 minutes more and remove from heat.

Note: if you have leftover aşure in next morning the water will absorbed, you can add small amount of hot water and warm it up. But if you like congee look alike you can leave it like that and only warm up slightly.

Serve warm or room temperature with topping e.g chopped hazelnuts, almond, pistachio, pomegranate and cinnamon powder as your liking.

Enjoy it with your big families, friends, and neighbors.

You can make ashure like my previous  recipe here



  1. What a wonderful dessert! I love the addition of the pomegranate and yes, I can image some orange zest and hazelnuts would be divine!

    1. Tank you Kim. yes, some prefer adding some orange peel/ zest, but I'll keep mine traditional by adding cinnamon stick and few cloves :)

  2. I have never seen a dessert so unique and eclectic! Awesome!

    -Julie @ Texan New Yorker


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