Yıllardır “aşure”yi annem yapar, biz de afiyetle yeriz. 🙂 Ta ki geçen sene aşure ayının başında annem seyahatte olana kadar nasıl yapıldığını da hiç merak etmemiştim. Klasik kitabım Ekrem Muhittin Yeğen’in 2. cildi Tatlı-Pasta Öğretimi in Turkish on one hand and "Timeless Tastes" Eskimeyen Tatlar diğer tarafımda, işin içinden çıkmaya çalıştım. 8 saatte pişirdiğim aşurelik buğday ile ilk ve son aşuremi yaptığıma karar vermiştim. 🙂 Annem gelince anlattığımda ‘kızım bir sorsana bana, buğday düdüklüde çok çabuk pişiyor’ demez mi… Bu sene bir cesaret ve annemden gelen bilgi donanımıyla tekrar denedim, kolayca ve de keyifle yaptım. Hem evimin, hem dağıtarak yedirebildiklerimin, hem de paylaşarak yapmalarına ön ayak olabildiğim herkesin bereketi bol olsun.
ingredients
- 500 grams shelled wheat
- 50 grams brown rice
- a pinch of salt
- 1/2 tsp lemon or orange zest (optional)
- 2 1/2 + 1 1/2 liters water, hot
- 2 cups chickpea, boiled (start with 125-150 grams uncooked chickpea)
- 2 cups dried beans, boiled (start with 125-150 grams uncooked dried beans)
- 500 grams sugar
- 100 grams raisin, pour on boiling water, let it sit 10 min, strain
- 100 grams sun dried apricot, small dice
- 100 grams walnut, chop
- 50 grams almond, chop
- pomegranate seed, pine nut, pistachio, walnut, almond, date, dried fig, currant, raisin to decorate
preparation
- Mix wheat and rice, wash well changing the water 2-3 times. Pour on double-triple the volume of water, let sit over night. Next day strain well, put into the pressure cooker. Sprinkle salt. Add lemon zest. Pour 2 1/2 liters of hot water, stir, cover, lock and place on medium heat. Cook for 45 min after it whistles. Take off the heat, open the pressure valve to release all the steam WITHOUT opening. Run cold water to be sure, then open. Depending on the wheat, all water will be absorbed and will be thickened. If you prefer, use an immersion blender to slightly mush half of it.
- Add 1 1/2 liters hot water ( I use half water and half milk, your choice), boiled chickpea and dried beans to cooked wheat, mix well. Bring to boil. Lower the heat, cook for 10-15 min til some of the water is absorbed.
- Add half of the sugar, stir well. Cook 3-5 min. Add rest of the sugar, blend really well. Cook 8-10 more min. Should be a bit runny, take off the heat.
- Add raisin, apricot, walnut and almond one by one, mix well after each addition. Portion into bowls. Wait til skin forms on the surface.
- Decorate to your liking. Store in the fridge.
- 1. not: Don't be discouraged with total time, active time spent is at most 2 hours.
- 2. not: Everybody has their own approach, and this is my way of cooking Aşure (Noah's pudding). Just sharing my way to instill courage so that you're not put off by people's stories or traditional approaches.
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Ellerinize sağlık ! Bugüne kadar yediğim en güzel aşureydi.( İmza : mutlu komşunuz şebnem )