Turkish Aşure

Forgive me for this late entry.. i know i promised this recipe ages ago..This year, the first time i made it.. i was so sick...i had lost my taste n smell bud that my aşure was a dissaster.. the second one was good..though i just make it a bit coz this time.. halil got sick hehehehe So here is my aşure recipe ....

Ingredients

500g Wheat (buğday = gandum) -soaked overnight n washed thoroughly

1 litre fresh milk

Water

Sugar (depending on ur taste..starts with 1kg sugar..add more according to taste)

2 glasses of rice (to be boiled in loads of water.. then blended into paste)

200g almond (boiled n the skin taken out)

200 g dried apricot (cut into small sizes)

200g dried raisin

50g dried fig (cut into very small pieces)

250g walnut

250 g hazelnut

1 Glass Chick Peas (kacang kuda) -soaked overnight n boiled separately

1 glass white dried beans -soaked overnight n boiled separately

Pomogranate (nar - buah delima for decoration)

Steps

-Boil the wheat in the pressure cooker between 1 hour to one hour and a half (depending on the wheat) It will take much much longer if u boil using normal pan..pressure cooker is the easiest way

-Add in the milk into the already boiled n softened wheat.

-Add in the rice paste

-Add in sugar

-Add in water

-Add in the chick peas n the white dried beans

-Stir everything till they reach to the consistency of an asure (approximately half an hour or so)

-10 minutes before u turn off the heat, add in the raisin n the apricot

-4 minutes before u turn off the heat.. add in the dried fig

-Let the aşure cool.. the consistency of the asure (not so watery..not so thick) will be definite once the aşure is cool..

-Sprinkle the walnut, hazelnut n pomogranate on the aşure before serving

Reminder

-Turkish Aşure should be white.. the ladies r proud if their aşure is white in color..

-That is why, the wheat should be washed again n again n again before boiling..

-The rice paste is to thicken the aşure.. u can cheat as well by using rice flour added with cold water..but then the milky taste of the rice paste will be lost

-Pls do not add in the dried fig too early coz it will kae ur aşure dark..n like i said.. we want the aşure white..

-İ strongly suggest the pressure cooker for boiling the wheat coz it really will make ur life easy in making the aşure.. less tiring..

Good Luck!

İşkembe Çorbası -Sup Perut - Cow's Stomach Soup

The Cow's stomach
The stomach's soup

Ingredients

500g Cow's stomach (the amount is up to u) -dice into small pieces

Chicken stock (fresh or cube)

2 tablespoons of flour

Grape vinegar

Red pepper powder (kırmızı biber)

Butter

Salt n Pepper

Garlic

Steps

A

-Boil the cow's stomach (in my case- one hour in pressure cooker)

B

-Prepare the chicken stock (i always boil one full chicken in water, add in onions, salt n pepper to produce the stock)

-Or add in one or two (up to u) cube chicken stock into boiling water

C

-Add in the soft boiled cow's stomach (with the water used for boiling) into the chicken stock

D

-Slightly brown the four with a bit of butter to decrease the smell of flour in the soup

-Add in a bit of cold water to the flour... Stir n later add it into the soup

-Add in salt n pepper to taste.

The soup will be cooked in low heat till it has reached the soup consistency (not too thin n not too thick)

Pour the ingredients in step E on top of the soup before serving

E

-Slice the garlic thinly (u may chop it if u want)

-Fry the garlic lightly in butter (not too less..as much as possible)

-Add in the grape vinegar

-Add in the red pepper

Note:

This is a smelly super delicious soup. Not everyone like the smell of işkembe..esp with garlic smell added.. if u r conscious of the smell..or how u will smell later... better not try this soup :0)