Baklava is the forerunner of Turkish desserts. It contains hazelnuts, walnuts and pistachio nuts between layers of 40 thin wafers, flavored with sweet sherbet, sometime es served with cream or ice-cream. Rumour has it that the history of baklava goes back to the Seljuk period. According to some historians and food writers, the filo pastry was kneaded and spread how baklava is today, and similar cooking and preparation techniques were used. Whether or not baklava originated in Turkey has been debated for many years, but in 2013 baklava became a fixed dessert in Turkish cuisine. Baklava is a beloved widespread dessert in all of Turkey and the city most famous for baklava is Gaziantep. Kebabs are also a local delicacy. To feast on different types of kebabs and delicious desserts, book a flight to Gaziantep.
Lokum is a delightful treat of the 15th century Ottoman palace cuisine so delicious that it has has remained to this day. The history of Turkish delight stretches back from 226 to 652 BC. Rumour has it that the Sassanids, rulers of Iran at that time, started the lokum tradition which was then names Abhisa. When lokum entered Ottoman cuisine, it coined the name Rahat-ul Hulkum, which means, relaxing the throat. Turkish delight emerged in the 15th century and found it’s place in Turkish cuisine in the 17th century. Once made from a mixture of honey, or grape molasses and flour, today lokum is a mixture of sugar and starch. In 1777, mass production of lokum began. European travelers spread the delights of lokum to every corner of the world. Kuş lokumu, hazelnut lokum, walnut lokum, çifte kavrulmuş lokum, pistachio lokum and cream lokum are some popular varieties. Lokum varies from province to province, especially in Safranbolu. The lokum of Safranbolu is a lot lighter and flavored by saffron. You can find different delicious types of lokum almost everywhere in Turkey. One of the best places to locate lokum is in the Spice Bazaar at Eminönü. Whichever type of lokum you choose, don’t forget to drink Turkish coffee alongside it.
Aşure is comprised of water, wheat, chickpeas, sugar, beans and rice, then decorated with walnuts, pomegranate seeds and cinammon. A beloved dessert, Aşure, also holds great significance in Islamic culture. The specific period of the month of Muharram is accepted as Aşure Day. This tradition, which is maintained as part of the Turkish-Islamic tradition, is when Aşure is distributed.
One of the most common desserts in Turkish cuisine is sütlaç, which is made of milk, rice and sugar. Sütlaç is later served with hazelnuts and cinnamon. In some places they make oven-cooked sütlaç, which is made by mixing milk and an egg yolk before cooking, then served in a clay pot.
Cezerye, is made from carrot, walnut and coconut, and a unique Mediterranean dessert, famous in Mersin and Adana. Cezerye also has health benefits, it is good for the skin, eyes and cholesterol. To try the best Cezerye, book a flight to Adana.
Bülbül yuvası (nightingale nest) is a dough-based dessert, named after its round shape, and hole in the center. After the bülbül yuvası has cooked, sherbet is poured in the middle and pistachios are sprinkled on top.
Nevzine is made of Tahini, grape molasses, yoghurt and walnuts blended with dough and served with sherbet. Nevzine is a specialty of religious holidays. You can try the best kind of Nevzine in Kayseri. Kayseri is home to pastırma, sucuk and other delights. Book a flight to Kayseri for a true feast.
Helva is widespread, and many varieties be found all over Turkey and the Middle East. In Turkish cuisine, helva and semolina helva are the favorites. In Anatolian culture, helva is usually made on special days, and cheers everyone up on a gloomy day.
Last year, Burma dessert was declared as the most favored dessert in the world, but it is also one of the most difficult desserts to make in Turkish cuisine. There are different ways to make Burma dessert and it is most famous in Niğde, Sivas, Trabzon and Adana. To try the yellow Burma dessert book a flight to Adana or book a flight to Sivas. If you book a flight to Trabzon, try the delights of the Blacksea region, and the different types of Burma dessert there.
Maraş sucuk, köme, şaran, bandırma and sweet sucuk are made from grape molasses, grape, unfermented berry juice and plums. Over the years it was thought that sucuk gave you added energy and intelligence and was regularly consumed. Sweet sucuk is a beloved dessert from Karadeniz, and a famous dessert of Artvin. Explore the rich cuisine of the Blacksea, and try sweet sucuk by booking a flight to Artvin.
A prized dish of the Aegean region, Lokma is a dough dessert cooked in oil and served with sherbet. You can find the best kind of Lokma in Ayvalık or Izmir. For delicious lokma and other foods of the Aegean cuisine book a flight to Izmir. If you want to g oto Ayvalık, book a flight to Balıkesir.
A great traditional dessert, güllaç, has been passed down to us from the Ottoman cuisine. Güllaç is made from corn nişastası, rose water and sugar, and is usually served during Ramadan during the fast-breaking meal.
Künefe is made from kadayıf and cheese and served hot. It originates from the Middle East and is one of the most-loved desserts in Turkish cuisine. The homeland of künefe is in the Southeast of Turkey, Hatay. To eat a magnificent dessert, book a flight to Hatay.
Fried dough and sherbet, tulumba, is a delicious dessert of Turkish cuisine, and originates from Ottoman cuisine. It is also a favorite Street food in Turkey.
Generally referred to as a sherbet dessert, kadayıf perfectly complements milky desserts and makes every dish extra delightful to eat. Tel kadayıf, kadayıf and sherbet desserts are as delicious as baklava. Pistachios infused with tel kadayıf is a mouthwatering treat. Kadayıf dessert, kadayıf dolma, kadayıf sarma and Telli baba dessert really bring out the sherbet flavors. Milky desserts that go hand in hand with kadayıf are muhallebi kadayıf and paşa sarma kadayıf.
Muhallebi is prepared with flour, starch and milk. The pudding itself is delicious in its original state but can also serve as a great addition to other desserts and complements the flavors. You can try muhallebi plain or add nuts, chocolate and fruit sauces. A side note, Muhallebi tastes amazing with kadayıf.