Hatay aşur (pounded wheat and beef stew)
Serves 12Official
Ingredients
- 1,000 gDiced beef
- 1,000 gPounded wheat (dehulled wheat berries)
- 250 gCooked chickpeas
- 300 gOnion
- 125 gPepper paste step 1
- 125 gPepper paste step 1
- 100 gButter
- 20 gGround cumin
- 20 gGround black pepper
- 20 gSalt
- 5,000 gWater
- 100 gWalnut
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water62%
- Diced beef12%
- Pounded wheat (dehulled wheat berries)12%
- Onion 4%
- Cooked chickpeas 3%
- Pepper paste 3%
- Butter 1%
- Walnut 1%
- Ground black pepper 0%
- Ground cumin 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Put the meat, pounded wheat, the pre-cooked chickpeas, onion quartered, both pastes, black pepper, salt and water into a large pot.
Once it boils, lower the heat and cook for 1.5 hours.
1 h 30 minPound the cooked mixture thoroughly with a wooden pestle.
In a separate pan heat the butter with the cumin.
Pour the hot butter over the dish and stir. Serve, optionally topped with crushed walnuts.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1687 (Hatay Valiliği)Accessed: November 2, 2026
Last changed: November 1, 2026