Noah’s Ashura

Ingredients;

• 2 cups of İpek Peeled Wheat
• 1 water glass chickpea
• 1 water glass of dried beans
• 200 g dried apricots
• 100 g currants
• 200 g raisins
• 200 g dried figs
• 200 g walnut
• 200 g hazelnut
• 1 tablespoon of cinnamon powder
• 1 teaspoon allspice powder
• 2,5 cups of granulated sugar
• 1 piece of pomegranate

Preparation;

Put the wheat, chickpeas and beans in cold water and leave it overnight. Continue boiling until the beans and chickpeas are very soft. Do not neglect to remove the foam that forms during boiling with a perforated spoon. The next day, drain the water and add enough hot water to cover and let it boil. Make sure that the water level of the soup does not decrease during boiling. Add water if necessary. When the pulses are boiled and softened, add finely chopped dried figs, dried apricots and raisins and continue boiling together. When the wheat boils well, it will release the starch in it and the soup will solidify and take a thick consistency. Add granulated sugar and boil for another 15 minutes on low heat until all the ingredients are well mixed. Add cinnamon powder and allspice powder and remove the soup from the stove. Pour the asura into the plates while it is hot and garnish with pomegranate seeds, coarsely pounded hazelnuts, walnuts and currants. Bon Appetit!