FROM BEKTASHI LODGE BOILERS TO PALACE PITCHERS, ASHURE AS A TRADITION OF SHARING

Akbulut D.

TURK KULTURU VE HACI BEKTAS VELI-ARASTIRMA DERGISI, sa.55, ss.269-280, 2010 (AHCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2010
  • Dergi Adı: TURK KULTURU VE HACI BEKTAS VELI-ARASTIRMA DERGISI
  • Derginin Tarandığı İndeksler: Arts and Humanities Citation Index (AHCI), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.269-280
  • Gazi Üniversitesi Adresli: Evet

Özet

Ashure manifests differences in meaning and practice in different societies though cooking ashure on Muharrem is an ongoing tradition throughout the Muslim world. Ashure, which is cooked out of wheat as a blessing, plenty, vitality and new year pudding, is a mourning dish in Bektashi belief prepared for Hussein and his company killed in Karbala. Cooking ashure as a ritual in Turkish tradition is a prolongation of Bektashi belief. Though first prepared in Bektashi lodge boilers and distributed to the public, this special pudding began to be cooked in households and special houseware is developed to distribute it by time. The aim of the research is to investigate the tradition of ashure with respect to the items used in cooking and distributing it besides the diverse meanings and traditions of ashure as a special day dessert.