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INGREDIENTS

  1. 1 1/2 cups ground wheat
  2. 2/5 cup rice
  3. 30 cups water
  4. 3 cups milk
  5. 3 cups granulated sugar
  6. 50 grams dried beans
  7. 50 grams dried broad beans
  8. 50 grams chickpeas
  9. 100 grams walnuts
  10. 100 grams dried apricots
  11. 150 grams sultanas
  12. 100 grams figs
  13. 25 grams white pine nuts
  14. 25 grams currants
  15. 100 grams almonds
  16. 1/3 cup rose water
  17. Pomegranates

Method:

  1. Soak wheat and rice overnight in cold water.
  2. Pour out that water and add 30 cups fresh water. Cook over heat a little less than moderate for 6 to 7 hours, until the wheat is tender. Pour through a strainer and press with a wooden spoon in order to strain.
  3. Stir this wheat water thoroughly and measure it. There should be about 12 cups.
  4. Add sugar and milk to the wheat water and place on heat. Stir until the sugar dissolves.
  5. Boil it either once or twice, until the mixture becomes the consistency of a thick soup.
  6. Soak the beans, dried broad beans, and chickpeas overnight in cold water. Boil them the next day and add to the mixture along with the cleaned and washed sultanas, currants, dried apricots cut into small pieces, white pine nuts, boiled almonds after removing their skins, chopped walnuts, and rose water.
  7. Bring to the boil. Remove from heat and pour immediately into various bowls. After completely cooling, decorate with almonds, walnuts, figs, and pomegranates.
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