Ashure Recipe (Serves 10–12)

Preparation Time

12 hours (including soaking the grains and legumes)

Cooking Time

2–2.5 hours

Difficulty Level

Medium

Ingredients

Main Ingredients

• 2 cups ashure wheat (whole wheat berries)

• 1 cup cooked chickpeas

• 1 cup cooked white beans

• 1 tea glass of rice

• 12 cups hot water (add more if needed)

Dried Fruits

• 10 dried apricots

• 10 dried figs

• 1 tea glass of raisins

For Sweetening

• 2½–3 cups granulated sugar (adjust to taste)

• 1 teaspoon ground cinnamon

• 4–5 whole cloves

• A pinch of salt

For Serving

• Pomegranate seeds

• Walnuts

• Flaked almonds

• Pistachios

• Hazelnuts

• Ground cinnamon

• Currants

• Desiccated coconut (optional)

Method

1. Prepare the Wheat

Rinse the ashure wheat thoroughly. Cover with water and boil for 10–15 minutes. Drain, add fresh water and leave to soak overnight.

2. Cook the Wheat

The next day, cook the wheat in a large enamel-coated cast iron casserole until tender.

3. Add the Rice

Rinse the rice and add it to the pot. Continue cooking until the rice is completely soft.

4. Add the Legumes

Stir in the pre-cooked chickpeas and white beans, then simmer together for a few minutes.

5. Prepare the Dried Fruits

Dice the dried apricots and figs into small cubes. Rinse the raisins. Add all the dried fruits to the pot and stir well.

6. Add the Sugar

Gradually add the sugar. Once the sugar has dissolved, simmer for a further 20–30 minutes.

7. Add the Flavourings

Simmer the cloves in a small saucepan, strain the liquid and add it to the ashure. Stir in the cinnamon and a pinch of salt.

8. Check the Consistency

As ashure thickens as it cools, make sure it is slightly runny before removing it from the heat. If necessary, add a little hot water to adjust the consistency.

9. Serve

Divide the ashure into serving bowls. Once it has cooled to room temperature, garnish with pomegranate seeds, walnuts, flaked almonds, pistachios, cinnamon and any other toppings of your choice.

Chef's Tips

• Soaking the wheat overnight helps achieve a smoother, more even consistency.

• Always add the sugar only after the grains and legumes are fully cooked.

• Adding the dried figs last helps keep the colour lighter.

• As ashure thickens while cooling, leave it slightly more fluid before taking it off the heat.

• A large enamel-coated cast iron casserole distributes heat evenly, offering greater control during long simmering recipes while making it easier to prepare generous family-sized portions.

Serving Suggestion

Serve your ashure in enamel-coated cast iron serving dishes or small cast iron bowls to help retain its warmth for longer while adding an elegant touch to your table. Garnish with pomegranate seeds, walnuts, flaked almonds and a dusting of cinnamon to give this traditional dessert a contemporary presentation.