You can use apple and orange peel (we do not use the pulp part because it will disperse) to increase the diversity of the ingredients and to give a pleasant aroma.

• Soak the pulses (chickpeas, dried beans, and wheat) that you will use in making aşure in water the night before. In this way, you can decrease the cooking time by half.
• Before starting the recipe, drain the pulses and add them to the pot.
• Since the cooking time of the pulses is different, cook them in separate pots. Do not forget to drain the boiled pulses.
• Foods such as dried figs and raisins water change color when they are boiled. Therefore, it would be better to boil such foods a little beforehand instead of adding them directly to the soup and adding them to the soup after pouring the colored water.
• Take care to use large and wide cookware when making aşure.
• You need to adjust the consistency well while cooking your aşure. If you cook it to a thick consistency, it may be in an even more solid form after it cools down. For this reason, it would be better to let the consistency be a little watery before turning off the heat.
• If you can't adjust the amount of water and your soup becomes too thick, you can add a little water and sugar and boil it for a few more minutes.
• If the color of the soup is too dark, you can add warm milk.
• Those who want the soup to smell good can add rose water and ground cloves.
• The most important thing to note about preserving the aşure is that after you have prepared it, you can cover the containers with a plastic wrap or a lid.