1 ½ cups Wheat for aşure, hulled
1 ½ cups Rice
7 ½ lt Water
3 cups Milk
3 cups Sugar
2 oz. White beans
2 oz. Dry fava beans, hulled
2 oz. Chickpeas
4 oz. Walnuts, shelled
4 oz. Dried apricots, chopped
6 oz. Sultanas (white raisins)
6 oz. Dried figs, chopped
1 oz. Peanuts
1 oz. Currants
4 oz. Almonds, blanched
1/3 cups Rose water
Extra walnuts, almonds, raisins and pomegranate kernels for garnish. Soak the wheat and rice in enough water to cover and allow to soak overnight. The next day, boil the walnuts and almonds and remove the skins, otherwise they will darken the aşure. Cook the beans, chickpeas and favas separately. Rinse the wheat and rice, add the water, 3 cups of sugar and 3 cups milk, and bring to a boil. Cook, stirring, on medium heat till the wheat and rice have softened. Add the cooked beans, favas and chickpeas, followed by the raisins, currants, apricots, figs, peanuts, almonds, chopped walnuts and rose water. When it has thickened, pour into bowls, chill and garnish with almonds, walnuts, raisins and pomegranate kernels.
1/3 cups Black dried currants
1/3 cups Peanuts
Kernels of 1 pomegranate, if in season
Combine rice, water and sugar and bring to a boil. Reduce to a simmer and cook. Crush the saffron in a small mortar and pestle, then add hot water to extract its color. Add to the boiling rice and cook for 20-30 minutes, until the mixture thickens. Pour into serving bowls immediately and chill. Garnish the top with the currants, peanuts and pomegranate kernels
Dried and Fresh Fruit Compotes
Kuru Kayısı Hoşafı
Dry Apricot Compote
Wash the apricots and place them in a pot filled
with 500 ml of cold water. After the apricots have softened, add the sugar and boil. Take off the heat once the apricots have become really soft.
Place the raisins in a bowl of water and allow
them to soak overnight. Rinse in the morning. Place
the water in a pot with the raisins, and heat. Once the water boils, add the sugar, and cook for another 5 minutes. Take the pot off the heat, and when it cools, serve in bowls.
Wash the prunes and place them in a pot filled
with 500 ml of cold water. After the prunes have softened, add the sugar and boil. Take off the heat once the prunes have become really soft.
Core and peel apples, cut in half. Put 6 cups water
in a pan, add the apples and sugar and bring to a boil. Cook at a boil until apples are tender, then allow to cool. Serve chilled with the syrup.