Recipe
First, chickpeas, beans, cracked wheat (yarma), and corn that have been soaked overnight are boiled. Brisket meat leftover from the Feast of Sacrifice (Eid al-Adha) is then added, along with a generous amount of butter, and the mixture is stirred and cooked together. In earlier periods in the region, this dish—known as aşura or boz aşı—was traditionally prepared as a form of aşure.