Ashure Cereal Recipes

ASHURE

Steps:

• Place the garbanzo beans, white beans, bulgur, and raisins in separate bowls and add water to cover. Let stand overnight.
• The next day, combine the garbanzo beans and white beans in a saucepan with water to cover. Bring the water to a boil; reduce heat to low and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.
• Drain the wheat and transfer it to a large saucepan. Add the 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce the heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
• When the wheat has thickened, stir in the sugar and bring the mixture to a boil. Drain the cooked beans and add them to the wheat mixture. Stir in the raisins, apricots, orange peel, and cloves. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes.
• Pour the pudding into individual serving bowls. Garnish with toasted sesame seeds, chopped walnuts, chopped pistachios, currants, and cinnamon. Allow the pudding to cool and then serve.

ASHURE CEREAL

Steps:

• Adjust oven racks to lower-middle and upper-middle positions. Heat to 350. Line two baking sheets with parchment paper, and set aside.
• Combine oil, honey and sugar in a medium saucepan, and set over medium-high heat. Whisk well, and bring to a boil, stirring occasionally to prevent scorching.
• In a large bowl, combine remaining ingredients, and mix well. Once the honey mixture comes to a boil, carefully pour it over the dry ingredients. Working quickly, use a large silicone spatula to stir, turning the contents of the bowl over until everything is coated evenly with the syrup. Transfer mixture to baking sheets, and use spatula to flatten out cereal into an even layer.
• Place baking sheets on prepared oven racks, and bake for 10 minutes. Carefully remove 1 tray at a time, and use spatula to stir cereal around. Rotate trays 180 degrees, and switch oven positions to ensure even baking. Bake for 4 to 6 minutes longer, until golden brown and well caramelized. Remove from oven, and allow to cool entirely on the trays before breaking cereal into large clusters.
• Store in an airtight container for up to 2 weeks.

BREAKFAST CEREAL MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease 12 medium sized (2 3/4" diameter) muffin cups.
• In a mixing bowl, beat egg and whisk together with oil, milk and honey.
• In a large bowl combine the dry ingredients; mixed well.
• Pour the wet ingredients into the dry and stir just until flour is moist (batter should be lumpy).
• Fill muffin cups 2/3 full with the batter, and bake for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted).
• Remove from pan immediately.

ASHURE

Steps:

• The day before, wash and separately soak the whole grain wheat (or barley), chickpeas, and white beans in 3 times their volume of water for 12 hours.
• The next day, wash the raisins and boil for 3 minutes in a large amount of water. Drain.
• Wash the figs and boil them for 3 minutes in a large amount of water. Drain.
• Once the figs are cool, cut them into small cubes.
• Wash the apricots and immerse them in water at room temperature for 30 minutes. Drain the apricots and reserve their soaking water. Cut them into small dice.
• Place the almonds in a bowl filled with boiling water for 15 minutes. Peel them and reserve them.
• Pierce the apple with cloves.
• Fill 2 pots with water and cook the chickpeas and white beans separately according to instructions on the package.
• In a large pot, immerse the whole grain wheat (or barley) in 6 cups (1 liter) of water and cook according to the package instructions. Add water if necessary.
• Halfway through cooking the wheat, add the apple pierced with cloves, and the cinnamon stick.
• Continue cooking until the wheat is very tender, almost like porridge.
• Once the chickpeas are cooked, remove their skin.
• Toward the end of cooking the wheat, remove the apple and add the chickpeas, white beans, almonds, raisins, dried apricots and their reserved soaking water, salt, sugar (or honey) and milk.
• Mix well and simmer for another 10 minutes.
• At the end of the cooking, add the diced figs.
• Transfer the pudding into cups.
• Cool down and top with the garnishing ingredients.
• Refrigerate to serve cold, or cool down to room temperature to serve lukewarm.

ASHURA RECIPE

Steps:

• Start by rinsing the wheat very well and picking any debris that might be in there. Place in a pot then cover with cold water, bring to boil then reduce heat and let it cook for about 45 minutes until the wheat is cooked.
• Do not drain. Pour 4 and 1/2 cups of milk in then add sugar and you flavoring extract to the wheat, stir until the sugar is completely dissolved.
• Dissolve cornstarch in the remaining half cup of cold milk then add to the pot. Keep on stirring for about 10 more minutes until it thickened.
• Remove from heat, let it set for 5 minutes then place the mixture in the serving plates.
• Garnish with cinnamon,nuts,raisins whatever you like. Refrigerate or keep it to cool on your kitchen counter and enjoy.

ASHURE (NOAH'S PUDDING) - THE OLDEST DESSERT IN THE WORLD

Steps:

• The night before, place barley in a large pot (7 1/2 - 8 quart) with 2 quarts + 1 cup of water. Bring to a boil, then reduce heat and simmer for 15 minutes, covered. Turn off heat, and let sit overnight.
• Add the rest of the ingredients to the pot.
• Fill pot with 2 quarts of water. Water should come to about 1 inch below the rim.
• Bring to a boil, reduce heat and simmer, covered, for one hour.
• Remove from heat, fill bowls and cool, or transfer to a large storage container to cool.
• Refrigerate and serve cold. Top with chopped walnuts, pine nuts and pomegranate seeds, if desired.

ASHURE

Steps:

• Cover wheat with water in a large bowl, bring it to boil, remove from heat and soak overnight. Drain wheat and add chickpeas, beans, rice, sugar, and dried fruits. Pour in water to cover the ingredients and boil the mixture, stir at intervals until it is thick. Remove from heat and transfer to large serving bowls. Cool down and refrigerate for 6 hours and garnish with pine nuts, fresh pomegranate seeds, groundnuts, and enjoy. Trivia Chickpeas were grinded and used as a substitute of coffee. Today, it is still used as a caffeine-free alternative and it tastes delicious for many people.