After we inroduce you to typically consumed Turkish main course desserts and pudings, this time we are bringing to you small sweets which you can find in many shops or in specialised shops and street vendors. This is the last part of the series of Turkish dessert, but richness of Turkish cousine is so wide and numerous that cannot be delivered by article, but it must be experienced.
1.Lokma: Turkish Sweet Fired Dought
Lokma are pastries made of leavened and deep fried dough, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients.The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (لقمة القاضي), “judge’s morsels”
It is a Turkish street-food dessert that can be found at festivals and celebrations and is often prepared in remembrance of loved ones who have recently passed away. The making of the sweet treat goes way back to the Ottoman empire and well those Ottomans.
Acıbadem kurabiyesi (Turkish: acıbadem kurabiyesi, “bitter almond biscuit”) is a traditional Turkish biscuit made of almonds, sugar and egg whites. The traditional recipes include a small amount of bitter almonds, which gives this cookie its name. However, because bitter almonds are not readily available, almond extract is typically used as a substitute. These biscuits are part of the stock-in trade of almost every bakery in Turkey, and are seldom made at home.
These biscuits have a chewy texture. They are usually served with coffee or ice cream. They are very similar to the traditional Italian amaretto cookie, which also calls for, and derives its name from, bitter almonds
Tulumba literally means ‘pump’ in Turkish from Italian: tromba.
Tulumba is a deep-fried dessert found in Iran and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros. It is made from unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using a pastry bag or cookie press with a suitable end piece. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot.
It is often sold on street vendors all over the county.
Sucuk is a spiced sausage similar to pepperoni. This Turkish dessert lends its name from it because it resembles a sausage. The main ingredients are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, and chocolate and sometimes raisins are threaded onto a string, dipped in thickened grape juice or fruit juices and dried in the shape of a sausage
The meaning of this traditional dessert ‘Sekerpare’ is ‘a piece of sweetness.’ The cook makes these sticky, sweet, delicious, and tender cookies with powdered sugar and semolina flour. The sellers serve this dessert dipped with lemony syrup. Most of the people love the sweet texture of the syrup. The more it soaks up the syrup, a better it tastes. You can use a fork to cut
and eat it and can enjoy it with your Turkish teas or Turkish coffee. You can find this dessert in almost every household and is sold in nearly every Turkish restaurant and shop.
The name “halva” comes from “hulw,” the Arabic word for “sweet.”
In the 7th century, hulw was a paste made from dates and milk. It evolved into a thicker confection with the addition of semolina, to which fruit sweeteners, honey, nuts and even rose water were added.
Today halva can be made as flower based or nut butter based. The most famous one in Turkey is made out of semolina flower. This variety of halva is usually made with wheat semolina, sugar or honey, and butter or vegetable oil. Raisins, dates, other dried fruits, or nuts such as almonds or walnuts are often added to semolina halva.
In Afghanistan, Turkey and Iran, after the burial ceremony, on the seventh and fortieth day following the death of a Muslim, and also on the first anniversary, semolina halva or flour halva is cooked and offered to visitors and neighbours by relatives of the deceased. to commemorate the anniversary of death. For this reason, flour (un) halva is also called in Turkish ölü helvası, meaning “halva of the dead”. The expression roasting the halva of someone suggests the person referred to died some time ago
Halva is also popular in Central and South Asia, the Balkans, the Caucasus, Eastern Europe, Malta, North Africa and the Horn of Africa. Identical sweets exist in other countries, such as China, though these are not generally referred to as “halva”.
Kemal Pasha dessert (Turkish: Kemalpaşa tatlısı) is a Turkish dessert dish. It originates from the district of Mustafa Kemalpaşa, Bursa, in Turkey. Traditionally it is made using a cheese variety that is particular to the region.
The dessert is prepared from a dough of flour, unsalted cheese, semolina, egg, water and baking powder. The dough is formed into small balls that are fried and then boiled in syrup. It can be eaten fresh or dried. In dried form it is often packaged in boxes of 24-50 portions. It is served with cream in winter and with ice cream in summer.
Cezerye is a Turkish dessert originating from Mersin. It is made with caramelized grated carrots, sugar, and nuts such as walnuts, hazelnuts, or pistachios, although hazelnuts are the most traditional option. The name cezerye is derived from the word cezer, meaning carrot.
Once prepared, the concoction is either rolled into balls or shaped into flat, rectangular disks. Regardless of the shape, cezerye is typically covered with shredded coconut before consumption. In Turkey, this sweet confectionery is often thought of as an aphrodisiac and it is especially popular on special occasions.
Also known as Turkish fairy floss which makes sense given its texture. Pişmaniye is another Turkish dessert with a very old traditional taste. The place of birth is the Kandıra district in the city of Kocaeli. It dates back to the 15th century.
Sugar is melted, frozen, shaped like a big ring and placed on the mixture of roasted flour with butter. The rest of the process is constantly pulling the ring and shaping it back to a ring again until it becomes flossy.
It is similar to cotton candy but different in texture. It is garnished with different flavors like ground pistachios or cacao.
Pestil, a Turkish word meaning dried fruit pulp, is best exemplified in the English term “fruit leather.” Fruit leather is made from mechanically pulverizing fruit, then spreading it out to dry into a tough, yet flexible and edible material which can be kept preserved for several months in an airtight container.
Dondurma (or Maraş ice cream) is a Turkish mastic ice cream.
Dondurma typically includes the ingredients cream, whipped cream, salep (ground-up tuber of an orchid), mastic (plant resin), and sugar. It is believed to originate from the city and region of Maraş and hence also known as Maraş ice cream.
Two qualities distinguish Turkish ice cream: hard texture and resistance to melting, brought about by inclusion of the thickening agents salep, a flour made from the root of the early purple orchid, and mastic, a resin that imparts chewiness.
The Kahramanmaraş region is known for maraş dondurması, a variety which contains distinctly more salep than usual. Tough and sticky, it is sometimes eaten with a knife and fork.
Kestane şekeri means candied chestnuts in Turkey. The chestnuts grow in Uludağ of Bursa and the candies are prepared from these chestnuts collected from the mountain. After chestnuts are peeled off their shells, they are boiled with water and sugar.