The food prepared by boiling legumes such as wheat, beans, chickpeas, apricots, figs and nuts together is “ashure”; The practices formed around the cooking and distribution of this food in Muharram according to the Hijri calendar are called "ashura tradition". The name Ashura has passed into our language from the Arabic word "ashura" and comes from the Hebrew word "asor" meaning "tenth".
There are many rumors about the events believed to take place in the month of Muharram, known as the month of Ashura in Turkey. The most widely known of these are; Hz. Noah's ark ran aground, Hz. Accepting Adam's repentance, Hz. Abraham's salvation from fire. On the 10th day of Muharram, Ashura is commonly performed by Hz. Muhammad's grandson, Hz. It is held to commemorate Hussein's martyrdom in Karbala.
According to the meaning attributed by the communities practicing the tradition of Ashura to this day, the material, the date of its making and its purpose vary. Ashure is a food that is famous for the abundance of the ingredients, although its variety and number varies according to the communities that practice this tradition, and it is generally cooked by boiling the beans, chickpeas, apricots, walnuts, grapes, and nuts for a long time, along with dehulled wheat.
The prayer of the cooked Ashura is made; Since it is believed to be healing, it is first fed to the sick and children, and then distributed to many people, starting from the immediate environment. The container of the Ashura is returned without washing. If the amount of Ashura increases, it is poured to the bottom of the fruit trees and it is believed that these trees will bear more fruit.
The tradition of Ashura is known by different names among Jews and Christians as well as in Islamic sects. The tradition of ashura, which is known and still practiced almost everywhere in Anatolia, has been transformed into a festival today through various organizations organized by village associations.
The preparation of Ashura varies from region to region in our country. We would like to give you a recipe from our Anatolian Food Art book. Wheat, beans and chickpeas are soaked separately the night before. After the wheat is thoroughly cooked, chickpeas and beans cooked separately are added and boiled for a while. Add sugar and washed grapes. Add finely chopped figs and apricots. After cooking for another five minutes, the cloves are added to the mixture. Cooked ashura is taken into hot bowls. It is garnished with walnuts and cinnamon.
The ingredients in the ashura made in almost every region of Turkey also vary from region to region. According to this, it is seen that ingredients such as broad beans, black-eyed peas and corn are added, as well as pomegranate and sesame seeds. In some regions, ashura is sweetened with molasses.
