Скачать или смотреть Summer Asure Recipe – A Dessert of Peace from Noah’s Ark

Summer Asure Recipe – A Dessert of Peace from Noah’s Ark
Asure, the dish of unitiy and peace. Asure is made every year on a special day called Asure Day. It carries a beautiful legend about how this dish came to be. Asure is a mix of whatever is left in the pantry—grains, legumes, nuts—everything comes together to create this unique and meaningful dessert.
The legend goes back to Noah’s Ark. As you know, the great flood was coming, so Noah collected pairs of all animals and all kinds of food on the ark. After the rains, when the flood was almost over, the food supplies were nearly gone. To survive, they combined everything left on the boat and cooked it together, and that became this beautiful dish we now call Aşure.
The beauty of Aşure is in its diversity—every ingredient brings something special to the table. In our culture, it is made and shared every year on Aşure Day. Since the date decided by the lunar calendar, the date changes every year, moving about 10 days earlier each time.
Traditionally, it’s made in winter with dried goods, but today, since it’s summer, we’re making a fresh, lighter version with beautiful seasonal fruits. Normally, Aşure takes 2–3 hours to make, but this will be a quick and easy version—ready in just about half an hour.
If you’re ready, let’s begin.
Aşure is traditionally meant to bring people together by combining what’s available at home. You can add or skip ingredients based on what you have. Grains, legumes, nuts, spices, and fruits all come together in a celebration of flavour and texture.

1 pack pre-cooked wheat, 250 g
1.25 L water, 5 cups
1 tablespoon starch
1 pack pre-cooked beans, 220 g
1 pack pre-cooked chickpeas, 220 g
1 pack pre-cooked corn, 235 g
1 cinnamon stick
Zest of half a lemon
40 g almonds, peeled
40 g hazelnuts
200 g sugar
15–20 cherries
3 dried apricots
1 large peach
1–2 tablespoons honey
• In a large pot, combine the wheat, water, and starch. Stir well before turning on the heat. Bring to a boil over high heat, then simmer on medium heat for 15–20 minutes until the wheat grains are fully opened and tender. Skim off any foam that rises to the surface.
• Add the beans, chickpeas, and corn. Stir and continue to simmer.
• Drop in the cinnamon stick and the zest of half a lemon.
• Roughly chop or lightly crush the hazelnuts and peeled almonds. To peel the almonds easily, boil them for 1–2 minutes, then rinse with cold water and remove the skins. Add the nuts to the pot.
• Once it starts boiling again, stir in the sugar and cook for a few more minutes.
• Prepare the summer fruits. Peel the peach to prevent the skin from detaching while cooking. Cut the peach and apricots into slices, then into smaller chunks. Halve the cherries. You can use other fruits you like, but two things to watch out for:
• Overripe fruits can become mushy.
• Deeply colored fruits like blackberries can bleed color and affect the appearance.
• Add the fruits and let them simmer for 2–3 minutes, then turn off the heat.
• Once slightly cooled, stir in 1–2 tablespoons of honey to taste. Divide the aşure into bowls and let them cool to room temperature. Then refrigerate until well chilled.
• When serving, garnish with extra hazelnuts, almonds, pistachios, cherries and fresh lemon zest. Enjoy this refreshing summer twist on a timeless classic.



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