With a hundreds of years tradition in pastries, Turkey offers us unique flavors that you have definitely never tasted before! We present you a list of the most famous desserts in Turkey…
Fresh pastries with crispy crusts, baked with aromatic butter! Who can resist?
A delicious desert, made of layers of filo filled with chopped nuts which held together with syrup or honey. It is usually served at room temperature, often garnished with ground nuts or ice cream!
The best way to describe this Turkish classic is something like a mix between baklava and bread pudding. It’s actually a very simple dessert made from layers of rusk-like break saturated in syrup and topped with kaymak
Kadayifi is the main base of künefe. There is unsalted cheese in between the two layers of kadayıf. It is freshly baked, soaked in sweet syrup and served warm with grinded pistachio dressing. When walnut replaces the cheese, it is called cevizli künefe…
It is mainly prepared by baking some soft balls of pastry dipped in thick lemon flavored sugar syrup. A very tasteful choise!
It is made from semolina, roasted in butter together with pine nuts, on very low fire for a long time and then left to rest with boiling hot milk, water, and sugar. Cinnamon is the most common dressing!
A famous dessert made with milk, pomegranate and a special kind of pastry. It is consumed especially during Ramadan. Served with cardamom and hazelnuts
A stiff, milky pudding that contains shredded chicken breast. In Turkish “kazandibi” means, the very bottom of the pan. That’s exactly where this dish comes from. It is actually the ‘chicken breast’ pudding that has stuck to the sides and bottom of the pan while cooking. When the overcooked pudding is scraped off in long, wide strips, it’s folded into portions with the darkened side up to make a roll. The caramelized outer layer gives the pudding a hearty, earthy flavor that contrasts well with the sweet, milky layer left on the inside
It is a sweet based on a gel of starch and sugar. Premium varieties consist of pistachios, and hazelnuts or walnuts bound by the gel. Traditional varieties are generally flavored with rosewater, mastic, bergamot, orange, or lemon. Lokma is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar…
The name comes from the circular shape of the phyllo dough containing nuts, mostly pistachios. The preparation is almost the same with burma, but the difference is that the rolls are shaped into rings and the pistachios are placed in the hallows of the rings after the dough is cooked…
This cake consisting of a mixture of semolina, wheat flour, eggs, sugar, oil, yogurt and lemon which is baked and sweetened with a syrup of water, sugar and lemon juice…