Aşurelik Buğday
もっちり食感！伝統の麦粥やスイーツを支える殻むき小麦
Description
Large-grain hard wheat (yarma) with the outer bran removed, serving as the base for festival sweets like 'Aşure' and meat porridge like 'Keşkek'.
Classification: For Health Conscious,Grains,For Stewing
Shops selling Aşurelik Buğday
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Hard wheat (Durum
- etc.)
Instructions
- [Authentic Recipe]
- Wash harvested hard wheat like durum and sun-dry thoroughly.
- Traditionally, place the wheat in a large wooden or stone mortar with a little water, and pound with wooden poles to carefully remove only the hard outer bran without damaging the endosperm.
- Dry the hulled whole wheat (yarma) again for storage. When cooking, soak in plenty of water overnight to absorb fully, then simmer for hours until meltingly soft.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Rolled barley or Pearl barley
Pairing
Chickpeas and Meat broth
Trivia
[Hardcore] Also called 'Yarma'. A crucial grain supporting rural Turkish tables just like rice in Japan. The thickness it produces when slow-cooked cannot be substituted by other grains.
Eating tips & etiquette
[Unique Eating] Add to yogurt soups (like Yayla Çorbası) and enjoy the exquisite chewy and popping texture!
Allergen
Wheat