Reflecting deep cultural heritage and centuries-old tradition, Turkish cuisine is appreciated worldwide, and this fame certainly includes Turkish desserts. Some consider Turkish desserts as enchanting as the country’s archaeological and cultural wealth, and many tourist guides rank Turkish desserts on various lists of the “best” in the world.
Turkish desserts, varying in taste and delicacy, are loved by both the residents of Turkey and visitors. When it comes to the popularity of Turkish sweets, Taste Atlas, in its edition of “100 Best Desserts in the World,” highlights several famous Turkish delights.
Globally famous Turkish baklava
Baklava, probably the most famous Turkish dessert, is a delicious treat made from layers of paper-thin pastry filled with finely ground walnuts and drizzled with sweet syrup (agda). Baklava and the iconic Gaziantep baklava from Gaziantep, which is included in the UNESCO Creative Cities Network for its gastronomic tradition, are special desserts in the Taste Atlas guide. Gaziantep baklava, registered by the European Commission as a taste unique to Turkish cuisine, is one of the most significant Turkish dishes served both on everyday occasions and special occasions. Although baklava is a general name for the delicacy, the dessert can have various names depending on the method of preparation and presentation.
For example, fistik sarma (pistachio rolls), also featured in Taste Atlas, refers to a type of baklava made with pistachios, the most desirable filling for baklava. Wrapped in a single pastry layer, fistik sarma is made from a dense pistachio paste, sometimes called “pistachio butter.” As a representation of Turkey’s rich cultural heritage, baklava in any form or style is considered a true delight.
Another traditional Turkish dessert on Taste Atlas is kunefe. Served hot, kunefe contains melted unsalted cheese sandwiched between two layers of shredded phyllo dough (kadaif) or semolina dough, then drizzled with sweet syrup (agda) and garnished with ground pistachios. The most delicious kunefe is found in the southeastern Anatolian provinces of Turkey, and “Antakya kunefe,” the world-famous dessert of Hatay, is registered in the European Union (EU) as a “Protected Geographical Indication.”
Turkish milk desserts
Turkish milk desserts are as popular and delicious as other culinary delights in Turkey. Firin sutlac (oven-baked rice pudding) is a popular traditional Turkish dessert made with a combination of milk, rice, and sugar; the pudding is baked, and the caramelized surface is decorated with cinnamon or hazelnuts. Although this classic dessert is available all over the country, many fans say that the best firin sutlac is served in regions known for dairy farming.
Dating back to the Ottoman era, kazandibi (caramelized milk pudding) has a soft consistency and a slightly burnt base. The name of the dessert refers to the burnt bottom of the pan (kazan) in which it is prepared. Authentic kazandibi contains a burnt bottom layer of chopped chicken breasts (tavuk gogsu). However, most of these treats are served with butter, milk, rice flour, sugar, and starch, with a caramelized part on top, without chopped chicken breasts. Like countless other fantastic Turkish desserts, this traditional dish is served with Turkish coffee or tea.
Maras dondurma (Maras ice cream) is also in the Taste Atlas guide. With its dense consistency, distinctive taste, and aroma, Maras dondurma is a favorite dessert throughout Turkey. The secret to this extraordinary treat lies in its ingredients: the ice cream is made from goat’s milk fed on natural grasses in Kahramanmaras, while the aromatic “salep” comes from the roots of purple orchids growing in the vicinity.
Irmik halva (semolina halva), another Turkish dessert in Taste Atlas, is an essential part of Anatolian culinary culture. Prepared with minor variations in almost every province, the dish consists of semolina, butter, sugar, milk, and pine nuts. It is often served hot with a scoop of ice-cold Maras ice cream, AA writes.
E.Dz.
