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

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

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 language.

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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.

 Ingredients:

• 400 gr Aşurelik buğday/ whole wheat for ashure, soak in warm water overnight
• 1 ½ cup (125 g) dried chickpea, soak with warm water a day before then cook until tender
• 1 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 of milk
• 1 tbsp sunflower 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 aside.

2) In a big pan put water, sunflower 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 rosewater.

3) Now mix in raisins/ golden sultana, dried blueberries (if use). Let it bubble a 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 the next morning the water will be absorbed, you can add a 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.

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If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

You can make ashure like my previous  recipe here