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| Η αντιπρόεδρος Αϊτούλ Χαϊδαράκη |
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| στις εγκαταστάσεις του Συλλόγου |
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| ο κύριος Διονύσης έφερε σύκα σε αφθονία |
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| ο Πρόεδρος του Συλλόγου Καδρή Μεμίς και η Αντιπρόεδρος Αϊτούλ Χαϊδαράκη |
- 150gr (περίπου ¾ της κούπας) λευκό σιτάρι καλής ποιότητας
- 80gr (1/2 κούπα) ρεβίθια
- 80gr (1/2 κούπα) μικρά ξερά φασόλια (λευκά)
- 10 ξερά βερίκοκα
- 5 ξερά σύκα
- 2-3 κουταλιές σταφίδες
- 100ml ροδόνερο
- 1 κουταλιά της σούπας κορνφλάουρ
- 220gr (1 κούπα) ζάχαρη
- Φλούδα από ένα πορτοκάλι
Το ρόδι πάντως θεωρείται αναντικατάστατο!
Βάζουμε αποβραδίς στο νερό τα φασόλια και τα ρεβίθια, σε χωριστά μπολ. Το σιτάρι καλό είναι να το βάλουμε πιο μπροστά, να μείνει περισσότερες ώρες στο νερό
Την επομένη, βράζουμε το σιτάρι με αρκετό νερό (να το καλύπτει 2-3 δάκτυλα) μέχρι να μαλακώσει εντελώς και να σκάσουν οι κόκκοι του. Βράζουμε επίσης και τα όσπρια ξεχωριστά να μαλακώσουν εντελώς. Προσθέτουμε στο σιτάρι τα βρασμένα όσπρια και τα αφήνουμε να βράσουν όλα μαζί για 15-20 λεπτά, προσθέτοντας νερό αν χρειάζεται.
Προσθέτουμε και τα ξερά φρούτα κομμένα σε κομματάκια, και την φλούδα του πορτοκαλιού λεπτοκομμένη.
Όταν πάρουν ακόμη 2-3 βράσεις όλα μαζί, διαλύουμε στο ροδόνερο το κορνφλάουρ και το αδειάζουμε στην κατσαρόλα.
Όταν βράσει και πήξει ελαφρά, αποσύρουμε από το μάτι την κατσαρόλα και αφού κρυώσει ελαφρά, σερβίρουμε τον ασουρέ σε μπολ και γαρνίρουμε με ό,τι μας αρέσει!
https://www.cretangastronomy.gr/2018/12/asures-poutigka-noe/
Κείμενο, Φωτογραφίες: Sophia Karagianni
AŞURE FROM THE CULTURAL EDUCATIONAL ASSOCIATION OF MUSLIMS OF KOS “BROTHERHOOD”
The word aşure has Arabic origins (from the word Āshūrā, which means ten/tenth).
This is because it is celebrated on the tenth day of the first month of the year, the month of Muharram (not according to the calendar year, but according to the moon—as is also the case with the beginning of the Indiction), and it is a movable feast.
For the third consecutive year, I attended the “aşure” event organized successfully for the past six years by the Cultural Educational Association of Muslims of Kos “Brotherhood,” held at the Association’s premises in Platani.
*Vice-president Aytul Chaidaraki
*at the premises of the Association
The vice-president of the Association and my friend, Aitoul Chaidaraki, explained to me that there are many versions regarding the origin of this custom, the most prevalent being that it was created by Noah. This is why in recipes from Constantinople you will also find it called Noah’s Pudding. It is said to be the first dessert in the world. The myth around this name says that Noah prepared this “mixture” of ingredients with whatever was left in the Ark, so that the survivors of the Ark could celebrate their landing on Mount Ararat.
Thus, aşure took its name both because it is celebrated on the tenth day (of Muharram) and because it is prepared with ten ingredients: the base is, of course, wheat, and the rest are chosen from the products of the earth, such as legumes (beans, chickpeas, etc.), dried fruits (apricots, plums, figs, etc.), nuts and seeds, sesame, and necessarily pomegranate for decoration.
The ladies of the Association prepare large pots (tendzeres) of aşure, and the younger girls take on the decoration, creating original patterns and colors. Last year, 700 bowls of aşure were offered, and since they were not enough, this year 1000 were prepared, and I am sure they were all given away.
The event is open to everyone and municipal representatives are usually present as well.
Most important of all in this activity is the symbolism of aşure for Muslims, which resembles many customs in both ancient and modern Greece. In antiquity, in the Greek world, there was the custom of panspermia, during which fruits—the gifts of the Earth—were offered to the goddess Demeter in order for the soil to become fertile for sowing. A similar custom is that of varvara or barbara, prepared on the eve of Saint Barbara’s feast for Christians.
The philosophy is the same in similar preparations of Eastern peoples, with roots in antiquity! The basic principle of the recipes is almost the same: mixing seeds and nuts, sharing with the neighborhood and with those in need, and improvising. These preparations are a kind of prayer for the fruitfulness of the earth, an offering to God for good harvests. Aşure symbolizes offering, abundance, concord, solidarity, and sharing.
*Mr. Dionysis brought plenty of figs
*The President of the Association, Kadri Memis, and Vice-president Aitoul Chaidaraki
Recipe for Aşure
(There are many variations both in ingredients and in measurements, depending on the housewife)
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150 gr (about ¾ cup) good quality white wheat
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80 gr (½ cup) chickpeas
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80 gr (½ cup) small dry beans (white)
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10 dried apricots
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5 dried figs
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2–3 tablespoons raisins
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100 ml rose water
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1 tablespoon cornflour
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220 gr (1 cup) sugar
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Peel of one orange
For garnishing: blanched almonds (some may also be added inside the aşure), walnuts, pine nuts, pomegranate, sesame, and any other nut or dried fruit we may have! Pomegranate, however, is considered indispensable!
Method:
Soak the beans and chickpeas overnight in separate bowls. The wheat should ideally be soaked earlier, for more hours.
The next day, boil the wheat with enough water (covering it by 2–3 fingers) until it softens completely and the grains burst. Also boil the legumes separately until fully softened. Add the boiled legumes to the wheat and let them all boil together for 15–20 minutes, adding water if necessary.
Add the dried fruits cut into pieces, and the finely chopped orange peel.
When everything boils together for another 2–3 minutes, dissolve the cornflour in the rose water and pour it into the pot.
When it boils and thickens slightly, remove the pot from the heat. After it cools a little, serve the aşure in bowls and garnish with whatever you like!
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