Ramadan Recipes: Aºure

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Aºure

 

Aºure has venerable associations, being ascribed to

the times of Noah's Flood. It is said to have been

invented after the Ark rested on Mount Cudi in

Southeastern Turkey (according to Islamic tradition),

or Mount Ararat in eastern Turkey (Christian

tradition). Whichever mountain it was, Noah ordered

that the all the remaining provisions on the ark be

boiled up into a last meal before disembarking.

Whether the Aºure prepared so hastily was up to

scratch seems doubtful. What we do know is that

" Aºure " is easily made unpalatable by undercooked

beans or the wrong consistency.

 

The Aºure our grandmothers used to cook in gigantic

cauldrons, pervaded the entire house not only with its

delicious fragrance but with the excitement of this

annual special event..

 

The cooking of this pudding which integrates such

diverse and seemingly disharmonious flavors as beans

and pomegranate seeds is a tradition which persists

among the Muslims, even today. It is a custom to make

Aºure during the first ten days of the month of

fasting, and distribute it to the neighboors.

 

DO IT YOURSELF

 

INGREDIENTS: 2 cups of husked wheat kernels, ½ cup

chickpeas, ½ cup haricot beans, ½ cup sultanas, 3

tablespoons currants, 3 tablespoons pine kernels, 3

cups sugar, 15 cups water, 3-4 dried figs, 5-6 dried

apricots, pistachios, almonds, walnuts, chestnuts, and

fresh pomegranate. (Serves eight people)

 

METHOD: Wash the wheat kernels, beans, chickpeas,

sultanas and currants, and leave to soak overnight in

seperate bowls. The next day put the wheat in a very

large saucepan with 15 cups of water and simmer over a

low heat for 5-6 hours. Meanwhile, boil the chickpeas

and beans in seperate saucepans until they are very

well cooked. When the wheat has softened and the

mixture is the consistency of soup, add 3 cups of

sugar, and the strained chickpeas and beans. Boil

together for a few more minutes and add the sultanas,

currants, figs and apricots (both cut into small

chickpea-sized pieces), and pine nuts. Cook for a few

more minutes, stirring occasionally and remove from

the heat. Pour the mixture (which should be fairly

runny, it will thicken when cooled, so add water

during the last stages of cooking if necessary) into

bowls, and when cooled, decorate with nuts and

pomegranate seeds.

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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