Midwestern American Aşure - A Hearty and Nutritious Dessert

Ingredients

In this adaptation of Aşure for Midwestern American cuisine, we have made a few modifications to suit the local taste preferences. Instead of using traditional Turkish ingredients like rose water and orange blossom water, we have enhanced the flavor profile with warm spices like cinnamon and nutmeg. Additionally, we have incorporated dried fruits commonly found in the Midwestern region, such as raisins, apricots, and figs. These changes create a dessert that is reminiscent of the original Aşure while incorporating flavors that are familiar to the Midwestern American palate. We alse have the original recipe for Aşure, so you can check it out.

• 1 cup (200g) wheat berries 1 cup (200g) wheat berries
• 1/2 cup (100g) barley 1/2 cup (100g) barley
• 1/4 cup (50g) rice 1/4 cup (50g) rice
• 6 cups (1.4L) whole milk 6 cups (1.4L) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
• 1/2 cup (75g) dried figs, chopped 1/2 cup (75g) dried figs, chopped
• 1/2 cup (60g) walnuts, chopped 1/2 cup (60g) walnuts, chopped
• 1/2 cup (60g) almonds, chopped 1/2 cup (60g) almonds, chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 65g, 40g
• Protein: 10g
• Fiber: 6g
• Salt: 0.2g

Preparation

1. 1.
   In separate pots, cook the wheat berries, barley, and rice according to their package instructions. Drain and set aside.
2. 2.
   In a large saucepan, heat the milk over medium heat until it starts to simmer. Stir in the cooked wheat berries, barley, and rice.
3. 3.
   Add the sugar, raisins, dried apricots, dried figs, walnuts, almonds, cinnamon, nutmeg, salt, and vanilla extract to the saucepan. Stir well to combine.
4. 4.
   Reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally to prevent sticking.
5. 5.
   Remove from heat and let the Aşure cool to room temperature. It will thicken as it cools.
6. 6.
   Once cooled, transfer the Aşure to individual serving bowls or a large serving dish. Refrigerate for at least 2 hours before serving.
7. 7.
   Serve chilled and garnish with additional chopped nuts and a sprinkle of cinnamon, if desired.

Treat your ingredients with care...

• Wheat berries — Make sure to cook the wheat berries until they are tender but still have a slight chewiness to them. Overcooking may result in a mushy texture.
• Barley — Rinse the barley before cooking to remove any debris. Cook until tender, but not overly soft.
• Rice — Use long-grain rice for the best texture in the Aşure.

Tips & Tricks

• For a creamier texture, you can replace some of the milk with heavy cream or coconut cream.
• Feel free to adjust the sweetness by adding more or less sugar according to your taste preferences.
• Experiment with different dried fruits such as cranberries or dates to add variety to the dish.
• If you prefer a thinner consistency, you can add a little more milk while cooking.
• Serve the Aşure with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Serving advice

Serve Midwestern American Aşure chilled as a dessert after a hearty meal. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.

Presentation advice

When serving Midwestern American Aşure, garnish each bowl with a sprinkle of cinnamon and a few chopped nuts on top. This adds a touch of elegance and enhances the visual appeal of the dish.