Healthy Aşure Recipe: Orange Ashura with Date

In addition to the classic Aşure recipe, the famous chef gave a "date & orange" ashura recipe made with dates, which is the most used dried fruit instead of sugar, for those who do not want to use sugar.

Symbolizing abundance and abundance, the 'aşure' which reveals the spirit of solidarity as it shares zamthe moment 'came… While those who prepare ashura prepare their pots at their homes, Tadım, the leading brand of the packaged nuts sector, came together with Chef Çiğdem Seferoğlu for Aşure recipes made with healthy nuts offered in packaged form during this period, the symbol of abundance and abundance.

Preparing delicious and modern synthesis dishes and desserts inspired by local and traditional flavors, Chef Çiğdem Seferoğlu prepared Aşure recipes with high nutritious, healthy and delicious Tadım products.

Dried apricots & dates, which are indispensable for the most delicious and healthy Aşure recipes in Tadım's product range, both meet the energy needs of the body and support the digestive system thanks to the fruit sugar it provides naturally. Chef Şerefoğlu gave a "date & orange" ashura recipe made with dates, which is the most used dried fruit instead of sugar, for Aşure lovers who do not want to use sugar in addition to the classic Aşure recipe. You can get a delicious and healthy taste by using Tadım Hurma instead of sugar, which preserves its freshness and naturalness with its sheltered packaging.

Aşure Recipe by Chef Çiğdem Seferoğlu

INGREDIENTS FOR DATE AND ORANGE ASHURE

500 gr Wheat for Ashura
• 250 gr Chickpeas
• 150 gr. Boiled Beans
• 1/2 Tea Cup Rice

• 150 gr. Peeled Raw Almonds
• 200 gr. Dried apricots
• 200 gr. Raisins

• 1 Orange
• Enough boiling water
• 10 dates
• 1 Pinch Salt

For the over;
• Roasted hazelnut
• Walnut
• Pistachio
• Roasted Sesame
FIG

INGREDIENTS FOR CLASSIC ASHURE

• 1kg of Wheat for Ashura
• 750gr Chickpeas
• 500 gr. Boiled Beans
• 1 Tea Glass Rice

• 250 gr. Peeled Raw Almonds
• 500 gr. Dried apricots
• 500 gr. Raisins

• 2 tablespoons rose water
5-6 cloves
• Enough boiling water
• 2 kg Granulated Sugar
• 1 Pinch Salt

For the over;
• Roasted hazelnut
• Walnut
• Pistachio
• Currant
• Pine nuts
• Pickled rose petals
• Cinnamon

 

HURMALI AND ORANGE ASHURE PREPARATION

We wash the wheat, which we washed and soaked with plenty of water the night before, to drain and put it on the stove to boil.
When the wheat begins to swell and open, we add the previously boiled chickpeas and dried beans to the wheat. We add the washed rice to the boiling legumes and boil the pulses together until the juice of the ashuren reaches the consistency.
We add 1 pinch of salt to the boiling ingredients.
We put raisins and raw almonds in water in separate bowls.
After peeling the almonds that we have kept in water, we add them to the boiling ashura with the swollen raisins.
We chop the dried apricots in cubes and then add the dried apricots.
In the meantime, we balance the consistency of the ashura, which becomes denser as it boils, by occasionally supplementing with hot water.

We mash 10 dates with the juice of the orange we grated with the peel.

Finally, we add this puree to the ashura and boil it for 10 minutes, then take it into the serving bowls.
After the portioned aşure is at room temperature, we serve it with dried nuts and roasted sesame seeds.

CLASSIC ASHURE PREPARATION:

We wash the wheat, which we washed and soaked with plenty of water the night before, to drain and put it on the stove to boil.
When the wheat begins to swell and open, we add the previously boiled chickpeas and dried beans on the wheat. We add the washed rice to the boiling pulses and boil the pulses together until the juice of the ashuren reaches the consistency.
We add 1 pinch of salt to the boiling ingredients.
We put raisins and raw almonds in water in separate bowls.
After peeling the almonds that we have kept in water, we add them to the boiling ashura with the swollen raisins.
We chop the dried apricots in cubes and then add the dried apricots.
In the meantime, we balance the consistency of the ashura, which becomes denser as it boils, by occasionally supplementing with hot water.
Finally, we add granulated sugar and rose water and boil for 10 more minutes, then take the ashura into serving bowls.
After the portioned aşure is at room temperature, we decorate it with dried nuts and serve it. - Hibya

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