Aşure is considered an important traditional dessert in the geography of the Middle East and the Balkans, especially in Türkiye. This dessert, which carries both religious and social meanings, is prepared and distributed for social sharing purposes at a certain time of the year, especially on the tenth day of the month of Muharram according to the Hijri calendar. Aşure, as a multi-layered cultural symbol shaped by literature and belief systems, has been preserved for centuries.

History and Origin

The sanctity attributed to Aşure day dates back to pre-Islamic periods and has been the subject of various interpretations in different belief systems. In Jewish tradition, this day has been associated with Yom Kippur (Day of Atonement) and considered a day of fasting; in Christian culture, it has been linked to pre-Easter fasting rituals. One of the most common narratives is that on the day Noah's Prophet's Ark landed on Mount Cudi after the flood, the mixture prepared with the remaining ingredients on the ark transformed into the aşure dessert.

In Islamic societies, however, this day gained a tragic meaning with the Karbala incident and was adopted as a day of mourning. During the Ottoman period, aşure spread to a wide range of social practices, from the palace to the dervish lodge, from mansions to households, gaining meaning in both religious and social contexts.

_{Aşure. Designed with artificial intelligence.}

Preparation and Ingredients

Aşure is a dessert with symbolic and nutritional qualities, containing a large number of different ingredients. The preparation process requires care and time. Below is a classic aşure recipe:

Ingredients (for 20-25 servings):

• Wheat: 4 cups
• Chickpeas: 1 cup
• Dried beans: 1 cup
• Rice: Half a cup
• Dried apricots: 10-12 pieces (chopped)
• Dried figs: 10-12 pieces (chopped)
• Currants: Half a cup
• Walnut or hazelnut kernels: Half a cup
• Orange zest: 1
• Granulated sugar: 3-4 cups (optional)
• Cinnamon, pomegranate seeds, hazelnuts, walnuts, pine nuts (for topping)

Preparation:

1. Wash the wheat the night before, boil it with plenty of water, and let it soak.
2. Boil chickpeas and dried beans in separate pots.
3. The next day, put the wheat into a large pot with its water and boil it.
4. Add boiled chickpeas, beans, and rice; continue cooking.
5. Once the mixture softens and thickens, add chopped dried fruits, orange zest, and sugar.
6. After all ingredients are well combined, divide the dessert into bowls.
7. Decorate the top as desired with garnishes such as pomegranate, cinnamon, hazelnuts, and walnuts.

Cultural Significance

Aşure is more than just a dessert belonging to culinary culture; it also contains symbolic meanings at religious, sectarian, and sociocultural levels.

The aşure tradition, practiced with different rituals in the Ottoman palace, Mevlevi and Bektashi dervish lodges, and various regions of Anatolia, is seen as part of individual worship and social solidarity. Practices such as prayers and dhikrs performed around the aşure cauldron, and the passing of the ladle from hand to hand accompanied by specific recitations, are among the indicators of this context.

_{Aşure. Designed with artificial intelligence.}

Regional Variations and Ottoman Tradition

In the Ottoman palace, aşure was prepared under the supervision of the chief halva makers; it was placed in aşure pots and distributed to the public. In Mevlevi and Bektashi dervish lodges, this tradition was carried out with prayers and laments, sometimes integrated with dhikr gatherings. In different regions of Anatolia, ingredient preferences varied according to local tastes.

For example, in Eastern Anatolia, molasses is used instead of sugar; in the Aegean Region, the amount of legumes is reduced, and the proportion of dried fruits is increased. In some regions, aromatic elements like rose water or cloves are added to aşure, and the first bowl is kept at home for blessings.

The Place of Aşure on Holidays in the Ottoman Empire and Türkiye

Aşure is a dessert made on the 10th day of the month of Muharram in the Islamic world and has become a symbol of sharing. In the Ottoman Empire, aşure was considered an important ritual, especially during the month of Muharram and on religious holidays. The tradition of cooking aşure in the Ottoman palace was carried out as part of the sultans' integration with the public and their charitable works. Sultans and court officials would distribute the aşure cooked on the 10th day of Muharram to the public and the poor in the vicinity, thereby strengthening social solidarity. 

In the period of the Republic of Türkiye, the aşure tradition has continued its existence as a cultural heritage inherited from the Ottomans. During the Republican era, aşure continued to be cooked and distributed to neighbors and those in need, especially in the month of Muharram and on religious holidays in some regions. In Türkiye, aşure is accepted not only as a religious ritual but also as a symbol of cultural sharing. Today in Türkiye, aşure is made and served not only during Muharram but also by some families on religious holidays. Especially during Eid al-Adha (Feast of Sacrifice) and Eid al-Fitr (Ramadan Feast), the serving of aşure in some regions is maintained as a demonstration of hospitality and holiday joy.

_{A visual of a regional aşure in a ceramic bowl, decorated with pomegranate seeds, hazelnuts, walnuts, raisins, and cinnamon).}