Iva Tiço's ashura recipe, taken from Elif Shafak

Iva Tiço's ashura recipe, taken from Elif Shafak

"Ashura was a symbol of continuity and stability. It was time to prepare the pasture of happy days that would sweep away the gloomy years ... ", it is written in the book" The Bastard of Istanbul "by the author Elif Shafak from whom Iva Tiço has received the next recipe. That you may have forgotten that today you have to make ashura that it is her day. You could have done it if you belong to the group of those who have forgotten, then roll up your sleeves that you have the recipe ready. It is proven to taste, so you only need the ingredients and the will to bring them all together.


1/2 cup chickpeas

1 cup crushed wheat

1 cup white rice

1 cup of 1/2 sugar

1/2 cup roasted hazelnuts

1/2 cup with sticks

1 teaspoon ground vanilla

1/3 cup water

1/3 cup raisins

1/3 cup dried figs

1/3 cup dried apricots

½ orange peel cup

2 tablespoons rose water


2 tablespoons cinnamon

½ cup with peeled almonds and cut lengthwise

½ cup of pomegranate seeds


The day before preparation, most of the ingredients should be inserted to stick to the juice, in separate containers. The chickpeas are left in cold water, in a vegsh (earthenware), overnight. Likewise wheat and rice that after being rinsed well, put in water in another bowl. Figs, apricots and orange peels are left in warm water for half an hour, then the water is drained and stored aside; while the fruits are crushed and stirred with raisins.


Put the pot with four liters of cold water and the chickpeas inside on the fire until they boil, then lower the heat and let them simmer for about an hour, until they soften. Meanwhile, after boiling three liters of water, add the wheat and rice and stir frequently over a low heat for about an hour, until the wheat and rice are soaked. Add the drained water, the roasted hazelnuts, the pine sticks and let them boil over medium heat for about another half hour. The mixture should thicken until it becomes misty. Then, add the vanilla, raisins, figs and apricots and leave on the fire for 20 minutes, stirring constantly. Then, we turn off the fire and throw in the rose water. Let the ashura cool at room temperature for about an hour. Then, we throw cinnamon on top and decorate it with cloves of almonds and pomegranate seeds.