The day of Ashura, which is the tenth day of Muharram, falls on August 8 this year. The most tiring part of ashura, which has a recipe that can be made by anyone, is that it takes some time. Kemal Sahanlık from the Department of Gastronomy and Culinary Arts at Istanbul Gelisim University, who shared a recipe for the ideal intensity, which basically includes wheat, rice, chickpeas, dried beans, sugar and water, also shared practical information and tricks.
Lecturer Chef Kemal Sahanlık reminded us that time can be saved by using the legumes that are boiled in the markets for ashura and the wheat that is boiled and put in the freezer for later use.
Ingredients:
The ingredients given for the Ashura recipe are listed as follows:
-2 cups wheat
-2 tbs. rice
-2 cups chickpeas
-2 cups boiled beans
-Dried apricots- dried figs- raisins (150 gr)
-1,5 cups milk (optional)
-3 cups sugar
-3-4 pieces cloves
-A handful of hazelnut (the amount may be increased or reduced, it is optional.)
-Seasonal fruits can also be used additionally, it is totally optional.
TIPS TO AVOID BLURRED COLORED ASHURA
Before the detailed recipe, Chef Kemal Sahanlık shared some tricks for those who want the color of ashura not to be blurred: “If the water is changed several times as it becomes blurred while boiling the wheat, transparent color is obtained. If the dried fruits to be used are soaked in hot water and filtered beforehand, it can be ensured that the dessert color does not deteriorate. It is necessary not to stir constantly while cooking the ashura, otherwise legumes may go to pieces.”
DETAILED RECIPE
If all the ingredients are ready to be boiled, the preparation of ashura can be started directly. If they are not boiled, wheat, chickpeas, dried beans or legumes to be used should be soaked in water the night before. Legumes, which have been waiting in water the night before, need to be boiled and partially softened before making ashura.
“First of all, you need to cook the rice with boiled wheat for a while until it is soft. Then add the other boiled legumes. On the one hand, you need to chop the dried fruits to the size you want and wait them in hot water.
While wheat, rice and other legumes are cooking, we mix milk and sugar and put them on the stove. When the sugar dissolves in the milk, we transfer a small amount of clove juice into the other aşurea mixture and mix. (You can get clove juice by boiling 5-6 cloves and 1 tea glass of water.)
If dried nuts are desired to be added, it should be waited for a while so that the crispness does not disappear, so add it at the last stage.
Then, put the ashura in bowls and waited for it to cool.
You can make it even more delicious by using dried fruits or seasonal fruits to garnish the top.”
Chef Kemal Sahanlık added the following for a traditional dessert, ashura: “It is made with traditional products and usually with at least 7 ingredients. The important thing is that you can use whatever is suitable for ashura in your home rather than the ingredients in the recipes. That is why you can make it to your palatal delight or with ingredients you have at home."
