Recipe
Preparation
For aşure, traditionally prepared during the month of Muharram, 1.5 cups of wheat and the same amount of beans and chickpeas are soaked overnight in separate pots. Since beans and chickpeas have different cooking times, they are boiled separately.
The wheat is cooked in a large pot with enough water to cover it by four to five finger-widths, until softened. The boiled beans and chickpeas are then added to the cooked wheat.
One hundred grams each of dried apricots and dried figs are diced and boiled in separate containers. Once the mixture thickens, the boiled raisins, figs, apricots, finely chopped apple, grated orange peel, and orange juice are incorporated. Two cups of sugar are added, and the sweetness is adjusted to taste.
The aşure is served hot in bowls and traditionally garnished with hazelnuts, cinnamon, and pomegranate seeds.