Photograph of the finished Ashure

Middle East · Chè hạt thập cẩm Aşure

Ashure

2 hr Hands-on time + 12 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole wheat Whole wheat 9.9 oz
  • Photograph of Chickpeas Chickpeas 5.6 oz
  • Photograph of White beans White beans 5.6 oz
  • Photograph of Raisins Raisins 3.5 oz
  • Photograph of Dried dates Dried dates 4.2 oz
  • Photograph of Apricot Apricot 4.2 oz
  • Photograph of Sugar Sugar 11.3 oz
  • Photograph of Walnut Walnut 2.8 oz
  • Photograph of Pomegranate seeds Pomegranate seeds 4.2 oz
  • Photograph of Cinnamon Cinnamon 4 bars

Method

  1. 1 Soak wheat, chickpeas, and white beans separately for 12 hours, as each expands at a different rate.
  2. 2 Simmer the wheat for 1 hour until the grains burst and the water thickens; it is the wheat starch that makes the porridge thick, not any other flour.
  3. 3 Cook chickpeas and white beans separately for 40 minutes before mixing them into the wheat mixture.
  4. 4 Add sugar, cinnamon, dates, and chopped apricots, and cook for another 20 minutes.
  5. 5 Scoop into a bowl, then sprinkle with crushed walnuts and fresh pomegranate seeds. Let it cool until the dessert thickens.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace steps 2 and 3: simmer the wheat for 30 minutes and the beans for 20 minutes in a pressure cooker, allowing the pressure to release naturally after each cooking cycle.

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