Aşure is one of the important and traditional desserts of Turkish cuisine. It contains various legumes, dried fruits, grains and spices. Aşure making is of great importance in terms of sharing and solidarity, especially in the month of Muharram. This event allows participants to learn the aşure making process and have a pleasant time together. It is also a great opportunity to keep the spirit of sharing and solidarity alive. In this context, Medicinal and Aromatic Plants Program faculty members Assoc. Prof. Dr. Süleyman DOĞU, Assist. Prof. Dr. Turan AKDAĞ and Assist. Prof. Dr. Zeliha Üstün ARGON held a practical aşure making activity with students from different products.