There are numerous desserts in Turkish cuisine and you can find lots of them fresh and daily in our store.
Baklava and Kadaif
One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye, and sarı burma.
Kadaif (‘Kadayıf’) is a common Turkish dessert that employs shredded filo pasty. There are different types of kadaif: tel (wire) or Burma (wring) kadayıf, both of which can be prepared with either walnuts or pistachios.
Although carrying the label “kadayıf”, ekmek kadayıfı is totally different from “tel kadayıf”. Künefe and ekmek kadayıfı are rich in syrup and butter and are usually served with kaymak (clotted/scrambled butter). Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachios or walnuts.
Among milk-based desserts, the most popular ones are muhallebi, su muhallebisi, sütlaç (rice pudding), keşkül, kazandibi (meaning the bottom of “kazan” because of its burnt surface), and tavuk göğsü (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture). A specialty from the Mediterranean region is haytalı, which consists of pieces of starch pudding and ice cream (or crushed ice) put in rose water sweetened with syrup.
Helva (halva): un helvası (flour helva is usually cooked after someone has died), irmik helvası (cooked with semolina and pine nuts), yaz helvası (made from walnut or almond), tahin helvası (crushed sesame seeds), kos helva, pişmaniye (floss halva).
Other popular desserts include; Revani (with semolina and starch), şekerpare, kalburabasma, dilber dudağı, vezir parmağı, hanım göbeği, kemalpaşa, tulumba, zerde, höşmerim, paluze, irmik tatlısı/peltesi, lokma.
Fruit-Based Turkish Desserts
Some traditional Turkish desserts are fruit-based: ayva tatlısı (quince), incir tatlısı (fig), kabak tatlısı (pumpkin), elma tatlısı (apple) and armut tatlısı (pear). Fruits are cooked in a pot or in an oven with sugar, carnations, and cinnamon (without adding water). After being chilled, they are served with walnuts or pistachios and kaymak.
Sesame Paste and GrapeSyrup
Tahin-pekmez is a traditional combination, especially in rural areas. Tahin is sesame paste and pekmez is grape syrup. These are sold separately and mixed before consumption.
Lokum (Turkish delight), which was eaten for digestion after meals and called “rahat hulkum” in the Ottoman era, is another well-known sweet/candy with a range of varieties.
Cezerye, cevizli (walnut) sucuk (named after its sucuk/sujuk like shape, also known as Churchkhela in Circassian region) and pestil (fruit pestils) are among other common sweets.
Another jelly-like Turkish sweet is macun. Mesir paste of Manisa/İzmir (which was also called “nevruziye” as this macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. It is still believed that “mesir paste” is good for health and has healing effects. As with delight, nane macunu (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkapı under the control of the chief doctor “hekimbaşı” and pharmacists of the Palace who used those herbs for preparing special types of macun and sherbet.
Where to Buy Dessert
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