Ingredients (Serves 20)
2 cups wheat flour 
1 cup chickpeas
1 cup kidney beans (lolaz) 
1 cup dry beans
1 cup dry broad beans
½ cup rice
1 soup bowl of dried apricots
1 bowl of pitted Izmir grapes
1 bowl of dried figs
1 coffee cup sesame seeds (small)
1 cup of peaches
4 orange zest and orange juice
1 teaspoon salt
2 cups of chopped walnuts
1 cup of pistachio nuts
2 kg granulated sugar
(sugar substitute (You can also add grape molasses)

Preparation
After washing two glasses of batter overnight, put them in a pressure cooker, add eight glasses of water, bring to a boil and wait without opening. In separate containers, wash chickpeas, chickpeas, beans, broad beans, and pour water over them and leave them. The next day, put the batter back on the fire and cook until it melts. Chickpeas, kidney beans, beans and broad beans are cooked in separate pots with water until they are crushed, the dark water of the kidney beans is changed two or three times. Figs and apricots are cut into four pieces, grapes are added and water is poured on them to soften and left. In a large pot, hulled wheat, chickpeas, kidney beans, broad beans, beans and washed rice are placed, two liters of water are added and boiled for a few minutes on the fire, figs, grapes and apricots are added and cooked. When it reaches the right consistency, add a teaspoon of salt, grated orange peel and squeezed orange juice, a cup of sesame seeds, chervil and sugar or grape molasses and boil. Its thickness should be like soup. Optionally, half a kg of milk can be added. After serving on plates, decorate with walnuts, peanuts, pomegranate seeds and serve cold.

*The name given to aşure in Urfa is Hicrî It comes from the tenth day of the Muharram month (Arabic: âşûrâ') in the calendar.

Source: The Flavor from Tandoor / Lütfiye AKALIN