Name: Dessert with Cereals, Dried Fruits and Nuts (Aşure)
Yield: To Serve 8-10
Cuisine: Turkey
Ingredients: 1 tbsp wheat starch or cornflour; 50 g/2 oz rice; 20 g/¾ oz haricot beans; 20 g/¾ oz chickpeas; 2 L/3½ pints water; 100 g/3½ oz döğme; 100 ml/3½ fl oz milk; 20 g/¾ oz dried broad beans; 25 g/1 oz butter; 1 tsp nigella; 1 tsp ground cinnamon; 1 tsp sesame seeds; 25g/1 oz hazelnuts; 2 tbsp pomegranate seeds; 50 g/2 oz shelled walnuts; 100 ml/3½ fl oz rosewater; 20 g/¾ oz dried apricots; 20 g/¾ oz dried figs; 200 g/7 oz caster sugar; 20 g/¾ oz sultanas

Preparation info

To Serve
8-10

Difficulty
Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Aşure is a feast day observed on the 10th of Muharram (the first month of the Moslem calendar) to mark Noah’s salvation from the flood. Noah is said to have cooked aşure from the foodstuffs remaining in the ark when the flood subsided. It also marks the martyrdom of the Prophet’s grandsons Hasan and Hüseyin on that day.

Ingredients

100 g/3½ oz döğme
2 L/3½

Method

Pick over and wash the döğme. Put it in a pan with the water, bring to the boil, take off the heat and leave to soak overnight. Soak the chickpeas, haricot beans and broad beans separately overnight, too, then cook separately in fresh water until tender. Rub the peas and beans to slip off the skins. Soak the rice in water, also overnight, wash in the morning and drain.

Put the sultanas,