Relationships matter: Aşure, a dessert to pave your way

Of the word aşure, two things are likely to spring to one’s mind. For those, who have already visited Turkey, it is likely to be the pudding one can taste in pastry shops. For politically minded, it may be news flashes of the Shi’a processions with men flagellating themselves.

Aşure is both very complex and simple at the same time. Several layers of religious traditions are related to this period of the year. On the other hand, it is a pure and simple form of thanksgiving to God and an expression of unity and dialogue.

A sweet delight for the cold season - kabak tatlısı

Autumn arrives with an array of warm colours making up for cold winds and morning frost. Markets heave with colours: the deep red of pomegranates, the soft brown or mustard yellow of pears, the crisp greens and reds of apples, and the blast of bright orange of pumpkins.

Pumpkin has arrived to Turkey from the New World via Europe in the 17^th century. Finding optimal environment, it has spread rapidly and has very soon claimed its own niche in Turkish cuisine. Pumpkin with walnuts, pumpkins stuffed with sweet or savoury fillings, pumpkin flower dolma, and pumpkin soup made their way to the sultans’ kitchen as well.