The dessert selection in Turkish cuisine is extensive. Because Turkish cuisine is the inheritor of the Ottoman way of life, it is rich in variety.
The surrounding geography is also an important consideration. Extending across a total area of 783.562 km2, the nation is home to a wide variety of landscapes shaped by its proximity to the Mediterranean and the Persian Gulf.
Desserts Featuring Puddings
Aşure
After the great flood, Noah is said to have prepared a pudding meal using the available ingredients in order to sustain himself and his family. In Turkey, this sweet dish comes in a wide variety of forms. Sugar, grains like wheat, chickpeas, and haricot beans, dried fruits like fig, apricot, and raisin, and nuts like hazelnut and walnut make up the bulk of this salad’s fillings.
This sweet treat is associated with a religious rite. The Islamic calendar begins with Muharrem, the first month. Fasting during the first 10 days of Muharrem and then preparing and sharing ashure with friends and family on the 10th day, the Day of Ashure, is a good act. This implies that ashure has always had some kind of obligatory societal weight. The custom of giving and receiving ashure has survived until the present day.
Zerde
A dessert popular during weddings and births in Turkey. There are just a few components in this yellow pudding, including water, rice, corn starch, saffron, and curcuma, which give it its hue.
Zerde may be topped with everything from currants and pine nuts to pistachios and pomegranate seeds, depending on the season and the availability of the fruits in the region.
Sütlaç
Rice pudding is a universal favourite and is eaten all over the globe. Because of how common it is, different methods of cooking it exist in different countries. Water, milk, rice, sugar, and rice flour are used to make rice pudding in Turkey. Vanilla flavouring was added to more recent versions.
The two most common types of seasoning are ground hazelnuts and cinnamon. Frn sütlaç, or oven baked rice pudding, is a traditional Turkish delicacy that is made by browning rice in a salamander broiler.
Tavuk Gösü
The name of this sweet dish literally translates to “chicken breast,” and surprisingly, it is the main component in this rich dessert. The chicken breast is cooked in water, then shredded into little fibres, and then re-boiled with milk, sugar, and rice or corn starch. The primary seasoning/dressing ingredient is cinnamon.
Kazandibi
Kazandibi refers to the bottom of the pot, or the tray on which tavuk gösü pudding is cooked with a layer of powdered sugar. When the sugar is allowed to caramelise over a stove flame, it adds colour and flavour to the pudding and makes it darker in texture. Brownish wonderful taste is shown to its lovers as it is scraped and offered folded. Muhallebi kazandibi is what you get when you exclude the chicken from the dish.
Keşkül
Crushed almonds, shredded coconut, milk, sugar, rice flour, and corn or potato starch come together to make a simple yet tasty pudding. To garnish, you may use shredded coconut and flaked blanched almonds or chopped pistachios. Pudding, like most other sweets in this category, is best served chilled or at room temperature at the most.
Desserts Made of Candy
Cezerye
The word “cezer” means “carrot” in Arabic, thus the name. Carrots are caramelised with cinnamon in this traditional Turkish delicacy, which also has nuts like walnuts, hazelnuts, and pistachios and is finished with a layer of shredded coconut. It’s portable, so you can bring it home to show off to your friends and family.
Lokum (Turkish Delight)
There seems to be some confusion over when exactly lokum was first created. In any case, Ali Muhittin Hac Bekir’s lokums are credited for spreading the flavour over the globe. In 1776, he launched his candy business in Istanbul. When an English adventurer needed lokum, he stopped by his store and bought some, which he then brought back to the United Kingdom. Since then, the popularity of Turkish pleasure has grown.
Red originally meant rosewater, yellow meant lemon peel, and green meant bitter orange.
Rose, pistachio, hazelnut, walnut, almond, coconut, and almond, cream, cream with cinnamon, mint, mastic, cinnamon, ginger, clove, and coffee, and fruit flavours like sour cherry, strawberry, orange, apricot, and lemon are just some of the many flavours available today thanks to the wide availability of different ingredients and nuts.
Küme and the Cevizli Sucuk
The sausage known as sucuk is a Middle Eastern version of pepperoni. This sausage-like Turkish dessert is where the name comes from. Almonds and hazelnuts are also often used with walnuts. Grape molasses is used to coat each nut before being strung up in a row. Molasses made from mulberries and pears have a similar sweetness and flavour profile in certain variations. Naturally, it’s a calorie booster, but it’s also loaded with nutrients like vitamins A, D, E, and K.
Pişmaniye
Because of its fluffy consistency, Turkish fairy floss has a second name. Pişmaniye, like other classic Turkish desserts, has been around for a long time. Kocaeli’s Kandra neighbourhood is the birthplace. In other words, it was built in the 15th century.
To finish off the roasted flour and butter topping, a large ring of sugar is melted, frozen, and sprinkled on top. The last steps include repeatedly tugging and reshaping the ring into a ring until the material resembles floss.
It tastes like cotton candy but has a very different consistency. Flavorings like crushed pistachios and chocolate powder are sprinkled on top. It’s messy to look at, and it is messy to eat because it comes off in such little bits. It’s also sticky. Still, it’s not too much of a stretch to attempt it. With the new packaging, you can feel good about taking a box home as a reminder of your time in Turkey.
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