Thursday, 07 December 2023
Konya Revives a Five-Century-Old Tradition

Konya Revives a Five-Century-Old Tradition

Five centuries ago, the tradition of cooking and distributing "Ashura" in large cauldrons within the courtyards of Sufi lodges is reemerging once again.

On Sunday, July 30th, with the morning call to prayer (azan), the Ashura will be cooked in cauldrons throughout the day and will be served to the people of Konya in the evening.

Although its preparation differs a lot according to the region, the usual recipe for Ashura is as follows:


  • ½ cups of dried beans
  • ½ cups of chickpeas
  • 1 tablespoon of rice
  • 1 tablespoon of burghul
  • 2 cups of granulated sugar
  • ½ cup of seedless raisins (also called sultani grapes)
  • 1 medium apple and 1 orange
  • 8-10 dried apricots
  • 2 glasses of warm milk

For topping

  • 2-3 pomegranate seeds
  • 100 gr hazelnut kernels
  • 100 gr walnut kernels
  • 100 gr almond kernels
  • 1 tablespoon of cinnamon

Put the Ashura wheat, dry beans and chickpeas, which you have washed and drained, in separate containers, bring them to a boil with cold water enough to get four fingers above them and remove from the stove. Leave it like this until the next day.

The next day, put all the ingredients to a large pot, add ten inches of hot water and cook until the ingredients are soft.

Add the washed and drained rice and bulghur to the ingredients that have softened well.

After adding granulated sugar and washed and drained raisins to the boiling soup, add dried apricots cut in very small cubes form and cook for another 10 minutes. (Don't forget to stir the Ashura frequently and add hot water if the water is low.) The Ashura should be like a thick soup. If necessary, you can add hot water.

Finally, add the apple and orange which you have peeled and cut into small cubes and add milk, and cook on low heat for about 25-30 minutes, stirring constantly.

Take it from the stove, wait for it to become slightly warm, divide it into bowls and sprinkle cinnamon, if desired, coconut. Garnish with pomegranates, hazelnuts, walnuts and almonds. Serve when completely cool.