Ashure Cereal Recipe (2024)

Hi! Just a tip for those who can’t find it, Trader Joe’s sells unflavored/ unsweetened plain ol’ puffed wheat!

I’m confused by the puffed wheat ingredient: is it bought in the bulk aisle of the supermarket, like wheat berries, or is this like breakfast cereal puffed wheat?Thanks

It is puffed wheat. You can find it at Indian and Middle Eastern groceries. Cereal aisle puffed wheat works if it has no additives like sugar.

What would a serving size be? Willing to try this as it sounds good. I am trying to convert into WW 'points'.

For those looking for mahaleb, there really is no substitute for this, and if your local Middle Eastern market is out of it (as mine), thought it might be useful to know this is sometimes spelled mahleb if you're doing a web search. World Spice is out of stock. Savory Spice no longer sells it. But SNUK has some available. Buy the smallest amount you can. A little goes a long way and too much can sometimes add bitterness.

I make a grain free version; soak the nuts & seeds in water overnight, drain, rinse & pulse in food processor so it's chunky. Instead of white sugar, soak some dates & puree and mix in with all the other ingredients. Then bake till crunchy, definitely addictive!

Substitute for mahaleb by adding 2 ts. almond extract and 1/2 teaspoon ground star anise.

Tried this again, but to disperse the spices more evenly, I mixed them in the honey/oil/sugar and then poured it all over the grain/seed/nut mix.

I purchased Mahlab seeds from the Damascus Bread and Bakery, 195 Atlantic Avenue, Brooklyn, NY 11201718-625-7070. They stay fresh and can be ground easily in a coffee grinder.

Could one adapt this recipe to remove the honey and sugar? We eat a no-added-sugar diet. It would be great to have recipes with no added sugar versions, as they're much healthier

Try substituting puffed rice - sold unsweetened at Whole Foods and other grocery stores.

Made this twice. Here's how to prevent scorching or burning. Bring the mixture to a boil while stirring and watching closely - take off heat after it bubbles up in a boil. Pour the mixture quickly over the dry ingredients - and mix quickly to ensure even distribution. After 10 minutes baking time, take both pans out, stir ingredients. Look - cereal on one pan might be a bit darker - cook that pan only a maximum of 4 minutes longer. Cereal will be light brown/golden when done.

The aşure we cook is different. Dried fruits (figs, sultanas and apricots) should be soaked in warm water. While they soften, chick peas and beans are cooked in small pans. The main ingredient wheat is cooked separately in a large pan until it thickens. Then everything is added to the wheat with the spices (cinnamon and clove) - dried fruits can be cut to smaller pieces. Sugar is added to your taste. It is distributed to bowls and left to cool. It is served with crushed walnut and pommegranate.

For those asking about puffed grains availability and about puffed grains to sub for wheat to make gluten free dish, thought this might be helpful. You can find puffed wheat pretty readily all grocery stores that have a natural foods section. Arrowood is one brand broadly distributed and makes puffed grains sold in bags. Wheat. Brown Rice (GF). Kamut (ancient wheat derivative and not GF.) Also it changes the texture a bit but puffed Millet - grass not grain so GF might be worth a try.

I want to make a gluten-free version. What can I substitute for the puffed wheat? Wonderful article and by the way, I live in Istanbul. Your description of the typical version of the dish is spot on!

This has become our family’s go-to granola and I cannot keep it coming fast enough! We love it with yogurt and fruit but more often than not my people just grab it by the handful from the giant canister I keep it in. It’s as addictive as popcorn! Don’t sleep on this recipe (I’ve easily found these ingredients on Amazon when they haven’t been handy at my local store.)

Wow. This is stunningly tasty - sending bags to my college kids.

This is a new favorite! 10 c. seemed like excessive, until I made it and ate 4 c. within the first hour. I reduce the oil, honey, and brown sugar to 60% of their respective amounts, which yields the perfect amount of sweetness for me. Looking forward to trying this recipe with other puffed grains. Others' suggestions to mix the spices and sesame seeds into the syrup before pouring over the puffed wheat and nuts worked well. Thanks to the ever-reliable Samin, and to Chef Sarit Packer.

I’ve made this several times using puffed kaput but will make it with puffed rice for my GF relative. I heat the liquids and spices together in a glass measuring cup-less cleanup. I don’t use parchment for baking since hot water takes off the goo left on the pan. I use this cereal to top a bowl of fruit and yogurt. I like the suggestion to sub pomegranate molasses for part of the honey. This is a keeper & makes a good gift instead of the granola we usually make and use for gifts at Christmas

Add spices to syrup once taken off stove top.

This is wonderful! I substituted coconut oil for the canola and accidentally bought sunflower seeds but otherwise followed as written. I didn't have the burning problems others had but watched over it like a hawk. I could have actually gotten more caramelization but the bright side is this cereal (unlike granola) is good for my husband who has spent tens of thousands on dental work and won't dare eat anything too sticky.

World Spice in Seattle has Mahlab (Prunus mahaleb) - they’re on Western Ave just down the hill from Pike Place Market. & they carry Samin Nosrat's book Salt Fat Acid Heat. You can also order from them online.

Try sumac in place of the mahaleb. I put off making this because I couldn’t find mahaleb locally and finally used sumac on the recommendation of a lovely Syrian woman at my usual grocery store. I hope to compare it to mahaleb someday but am so glad I didn’t delay trying this any longer!

Just a caution to future makers. First, this is delicious. I made a half recipe, which might have contributed to my partial failure. Cooked for exactly the recommended time on parchment. Moved pan halfway through and stirred as directed. My oven is correctly calibrated. Finished product was golden brown on top. However, underneath it was burned - black, in fact. So I'd suggest carefully checking during the last half of baking to make sure it's not burning.

I dont have mahaleb but have made with everything and it was just as good as the Honey&CO version I've had. I've also made with oats, and works well too.

Thanks Samin for the delicious recipe. It is quite sweet, more dessert than breakfast cereal, and our family all eat it straight from the jar. Not complaining.

I used puffed rice, to be gluten-free. I wondered if mixing the spices into the syrup would be better. Local Middle-Eastern store had mahlab, but it took them a while to find where they had put it! They said to pack the jar in a plastic bag and store it in the freezer, if you're not going to use it soon.

Yummy! Sweet but not too sweet. Crispy. I used puffed rice (instead of wheat), crushed fennel (instead of mahaleb), and chopped hazelnuts (instead of almonds) 'cause that's what I had. Next time, I'll put the sesame seeds in the liquid mix just before pouring over the dry ingredients - I found the sesames sifted to the bottom because they are so small. Definitely will do this again.

I subbed coconut oil for the canola and really love the result! Making it about once a week now because we love it so much.

I add a tablespoon of pomegranate molasses, which adds a little tang,