Објавено на: 10.02.2016


Necessary ingredients:

1/5 kg season wheat
1 cup TAT boiled chickpea
1 cup TAT boiled beans
1 cup of rice
100 gr. dried apricots, washed and sliced into small pieces
50 gr. Bahar dried red currant
50gr. Bahar pignoli (pine nuts)
100gr. dried raisins
dried figs sliced in small pieces (as desired)
1 kg powdered sugar


1. before cooking the ashure put the wheat in a pot of water and cook it a bit.
2. after the wheat is cooked, turn off the stove and leave it to sit for 8-9 hours.
3. after sitting for 8 hours, the wheat is low-temperature cooked until it becomes tender (around 2.5 – 3 hours). Add boiled water if there’s not enough water in the pot.
4. after the wheat is nicely cooked, add the rinsed rice, the cooked chickpea, and the cooked beans and cook them together at low temperature for another 15-20 minutes with occasional stirring.
5. add the dried red currant, dried raisins and dried apricots. Cook for another 15 minutes with occasional stirring, add the powdered sugar, keep stirring a little longer and turn off the stove.
7. you can add more boiled water if you want the mixture to be thinner.
8. the cooled ashure is served in glass bowls and is decorated with hazelnuts, cinnamon, walnuts and pomegranate.

Advice: Grated orange on top of the ashure will give it a richer and nicer flavour.

Benefits of the ashure
– Ashure does not contain cholesterol because it only consists of vegetable oils. Apart from the B2, B1 and C1 vitamins, it contains large quantities of iron, zinc, phosphorous, and calcium and that is why it’s recommendable for fighting colds in the winter period,. The Ashure is a very healthy meal and a big energy source, especially for children.

A tip for all housewives:

If you want to prepare it immediately, we have Ashure by Dr. Oetker containing all necessary ingredients. All you have to do is pour it into a deep pot and cook it. If desired, you can add cooked beans, rice, chickpea, lentil, apple, orange, quince, etc. Decorate with fresh food and appetizers, as desired.


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