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The Palace’s Pudding Ashure (Noah’s Pudding)

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Necati YILMAZ
Necati YILMAZ
13/11/2015
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During the Ottoman Era, Ashure, had the title The Palace’s Pudding, and over the centuries, Ashure was cooked in big cauldrons and shared with the common people in the palace kitchens of Devlet-i Aliyye (Great Ottoman Empire). Preparations for Ashure to be cooked in the kitchens of the Topkapi Palace for the tenth day of the month of Muharrem started by getting the necessary ingredients from the Kilâr-ı Hâs’tan (Sultan’s private store room). The head halva chefs cooked the palaces pudding.

Ashure was cooked in big cauldrons and as a tradition it was firstly served to the Sultan and the harem folks in a special ceremony, and afterwards to the government officials, the soup kitchen and then the common public. Also, Ashure was the most popular pudding in Ottoman cuisine.

In Ottoman Palaces, Ashure was cooked in two different ways, milky or filtered.

You should cook Ashure at least once a year for your children, loved ones and neighbours in order to continue this beautiful tradition. It’s a tradition that will help us to remember neighbourhood culture, neighbour relations and most importantly a sense of sharing.

If you asked me the for the most delicious recipe of Ashure I would give you one recipe or suggestion, which is that no matter how you cook it the most delicious Ashure is the shared one. I wish you a good life as sweet as Ashure is, richness in your friendship as the variety in Ashure and plentifulness as the pomegranates sprinkled on top of it.

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