Asure
(Wheat Pudding) Recipe

Origin: Turkey      Period: Traditional

Ingredients

180g Dövme (dehusked wheat)
2 tbsp rice
60g chickpeas
60g dry white beans
2.8l water
10 dried apricots
5 dried figs
50g seedless raisins
1 small orange
2 tbsp rose water
65g walnuts
1 small pomegranate

Asure
(Wheat Pudding) Preparation:

Method:

Mix the rice and dövme and wash well then place in a bowl and cover with 500ml water. Separately combine the chickpeas and white beans. Wash well then place in a fresh bowl and cover with 250ml water. Leave the beans and grain mix to soak over night.

Drain the rice and dövme then place in a pan along with 720ml water. Drain the beans and place in a separate pan with 500ml water. Cook the rice and dövme until the grains turn transparent and break apart and the starch comes out (about 35 minutes). Bring the bean mixture to a boil, reduce to a simmer and cook, tightly covered, until soft (about 90 minutes).

Meanwhile, wash and chop the dried fruit and combine in a bowl before covering with 360ml water. Set aside to soak for 2 hours. When the beans are ready combine with the grain mixture and the dried fruit (along with the soaking water). Bring to a boil, reduce to a simmer and cook for 15 minutes,

Meanwhile pare the orange. Cut the rind (including the white pith) into strips about 3cm long and 1cm wide then divide the orange segments into 4 pieces. Add the orange bits to the bean mixture and cook for 5 minutes more. Now stir-in the sugar and cook for 2 minutes then take the mixture off the heat.

Stir-in the rose water and set aside to cool for a few minutes. Stir well then pour into dessert cups or bowls. Garnish with the walnuts and pomegranate seeds then serve.

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