List of Turkish desserts

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This is a list of desserts from Turkish cuisine .

Name of dessertImageTypeDescription
Acıbadem kurabiyesi Acibadem Kurabiyesi.jpg BiscuitAlmond biscuits made from bitter almonds or bitter almond syrup. Well established in Edirne.
Alaçatı Kurabiyesi Alacati kurabiyesi.jpg CookieNon-dairy Cookie that is flavored with mastic flavor. Alaçatı is a neighborhood of İzmir, the area where this cookie originated from.
Ayva tatlısı Ayva tatlisi.jpg FruitA fruit-based dessert made with quince Originating in the city of Bursa.
Badem ezmesi Badem ezmesi 1.JPG Nuts Marzipan
Baklava Baklava(1).png Phyllo pastryA type of phyllo pastry filled with finely chopped nuts and soaked in sharbat syrup.
Bağaça Bagaca.png Tahini CakeBağaça is a kind of tahini cake originated from Antalya. Ingredient in use are flour, butter, sugar, tahini, sesame seeds, pine, rosin, chickpea yeast, and cinnamon.
Bici Bici Bici bici.jpg Non-dairy iceA shaved ice dessert, sweetened with powdered sugar and a red fruit or flower syrup. Additional toppings are added, usually fruits. Originating in the city of Adana. Although the taste is different, due to the use of different toppings and syrup, it is very similar to Korea's Bingsu
Biga peynir tatlısı PastryMade of unsalted cheese, dough of flour, egg, water and baking powder
İzmir bombası (Bomb of İzmir or İzmir Bomb) Izmir bombasi.jpg Praline stuffed cookies/kurabiyeCookies filled with chocolate spread that leave a bomb of chocolatey explosions in your mouth. Originated in the Aegean city of İzmir.
Cezerye Cezerye.jpg CandyTurkish gelatinous sweet made from caramelised carrots, shredded coconut and roasted nuts
Cevizli sucuk Gaziantep 1250632.jpg CandyWalnuts lined on a strand coated in thickened grape or mulberry juice and dried to resemble sausages
Demir tatlısı Rosette(cookie).JPG Fried batterFried cookie made with an iron mold
Dilber dudağı Dilber dudagi.JPG PastryButtery pastry soaked in sharbat syrup.
Dondurma or Maraş Dondurması Maras dondurma.jpg Battered dairy ice creamTraditional Turkish ice cream famous for its sellers joking around with customers. The most traditional taste is called Damla sakızı, or, in a literal translation ‘Gummy Drops’. In the Greek society it's known as the ‘Tears of Chios’. Both refer to the mastic taste obtained from the mastic tree. This ice cream originated in the city of Kahramanmaraş, hence the name ‘Maraş ice cream’.
Ekmek kadayıfı Ekmek kadayifi - small.jpg Bread puddingThe bread or sponge cake dough is mixed with pistachios and hazelnuts before being baked. Then, it will be drenched in a sweet sharbat syrup and served with fresh clotted cream. Originating in the city of Afyonkarahisar
Fıstıklı dürüm BaklavaA kind of rolled, green baklava made with very thin layers of philo dough and thick layers of pistachio
Gaziler helvası HalvaA type of almond helva from Edirne which has benn traditionally served on special occasions
Güllaç Gullac with whipped cream.jpg Dairy, fruitTurkish milk and pomegranate pastry. It is said that it was first made in the Ottoman palace's kitchen by Chef cook Ali from Kastamonu in 1489
Hanım göbeği Lokma in Izmir.jpg PastryDeep fried choux pastry balls soaked in simple syrup
Hayrabolu tatlısı

Hayrabolu Dessert.jpg

PastryFried pastry originating from Hayrabolu made from cheese and semolina, decorated with tahin and hazelnuts. It resembles the Kemalpaşa tatlısı and Biga peynir tatlısı
Helatiye Helatiye Dessert.jpg Pudding
Hoşaf Apricot, plum and raisin hosaf.jpg FruitStewed dried fruits optionally spiced with cloves or cinnamon, may be served cold over rice
Hoşmerim Peynir helvasi, Ankara.jpg HalvaAlso called cheese halvah, homemade hoşmerim is made from cheese, semolina and powdered sugar and often served with ice cream, honey or nuts. It has originated in the region of Marmara, with Balıkesir being the most known for it.
İncir Uyuşturması or İncir Uyutması, or, 'bring the figs to sleep'DairyDairy dessert made from dried figs, cow milk, goat milk and sugar. From the city of İzmir.
İrmik Helvası Irmik Helvasi.jpg Halva
Kabak tatlısı Kabak tatlisi.jpg FruitCandied pumpkin garnished with walnuts and fresh kaymak cream (sometimes) (also sometimes topped with tahin).
Kadayıf Pistachio Kadayif (Unsplash).jpg
Kalburabastı Baklava Goreme.JPG PastrySyrup-drenched pastries often served during the Islamic holidays
Kaysefe FruitStewed dried fruits topped with melted butter and chopped nuts
Kazandibi Kazandibi Dessert.jpg PuddingCaramelized milk pudding
Kemalpaşa tatlısı Kemalpasa Dessert.jpg Pastry
Keşkül Keskul dessert.jpg PuddingAlmond based milk pudding
Komposto Komposto.jpg FruitFresh fruit compote
Künefe Kunefe and dondurma.jpg Tel kadayif dough filled with a layer of cheese and soaked in sharbat syrup.
Lokma Lokma Galata Bridge.JPG Fried batter Leavened, deep fried dough soaked in sharbat syrup and topped with coconut powder, cinnamon powder, pistachio or hazelnut powder, chocolate sauce, fruits or other toppings. Traditionally, this dessert doesn't use toppings. Very common in Aegean cities such as İzmir or Ayvalık.
Lokum T Honey.jpg CandyIn the English speaking world it is known as “Turkish Delight”. It is eaten together with Turkish Mokka coffee to compensate the strong taste.
Lor Tatlısı Lor tatlisi.jpg PastryThis sweet pastry is made from whey cheese and usually served with mastic flavored traditional Turkish ice cream. It is a local specialty dessert from the coastal town Ayvalık in the Aegean region of Turkey.
Macun Macun sekeri.jpg Fluid CandyTurkish toffee candy, that is not hard but soft and is stretched over a stick and eaten like a Lollipop.
Muhallebi Mhallabiyyeh (Arabic milk pudding).jpg Pudding, dairyMilk pudding
Orcik candy CandyCandy coated walnut and fermented grape juice mixture
Pekmez Pekmez.jpg SyrupTraditionally prepared molasses syrup, usually made from grapes. A great substitute for honey
Pepeçura Pepecura.JPG MousseBasically a „Mousse au fruit“ made with grape must and thickened with flour and optionally nuts
Pestil Pestil.jpg FruitFruit leather
Pişmaniye Keten helva.jpg HelvaFlour roasted in butter blended into pulled sugar. Also called çekme helva, or pulled helva. It often reminds people of cotton candy, but it is very different in taste and texture. It is very similar (in taste and texture and in the making) of the Korean Kkul-tarae and China's Dragon's Beard Candy
Revani Revani with lemon zest.jpg Cake Semolina cake soaked in sharbat syrup
Şekerpare Sheqerpare me bajame.JPG PastrySoft almond pastry soaked in lemon-flavored sharbat syrup
Şıllık Urfa17may08-19may08 121.jpg Crepe Turkish dessert crepe filled with walnut and topped with sweet syrup and chopped pistachio
Şöbiyet Sobiyet, Baklava and Kadayif.jpg Phyllo pastrySimilar to baklava but filled with sweet cream and nuts
Supangle Supangle 2.jpg Cake, puddingChocolate pudding topped cake garnished with chopped pistachio or shredded coconut
Sütlaç Firinda sutlac.jpg Pudding, dairyIt is a dessert made using rice, milk and sugar.
Sütlü Nuriye Sutlu nuriye.jpg Phyllo pastry, dairyBaklava variation with dairy milk
Tavuk göğsü Tavuk Gogsu Dessert.jpg Pudding, dairyTurkish milk pudding made with fine strands of chicken breast
Tulumba Tulumba02.JPG Fried batterDeep-fried batter dough soaked in sharbat syrup
Zerde Zerde.jpg PuddingSweet rice pudding colored yellow with saffron

See also

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<span class="mw-page-title-main">Turkish cuisine</span> Culinary traditions of Turkey

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<span class="mw-page-title-main">Tahini</span> Middle Eastern condiment made from sesame

Tahini or tahina is a Levantine condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus, baba ghanoush, and halva.

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<span class="mw-page-title-main">Tulumba</span> Dessert common to Iran and the former countries of the Ottoman Empire

Tulumba or Bamiyeh is a deep-fried dessert found in Egypt, Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold.

<span class="mw-page-title-main">Sütlü Nuriye</span> Milk baklava

Sütlü Nuriye is a Turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. The name means Nuriye with milk. It is considered a speciality of Diyarbakir.

<span class="mw-page-title-main">Cozonac</span> Sweet leavened bread, traditional to Romania and Bulgaria

Cozonac or Kozunak is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. It is common throughout Southeastern Europe, Romania, Bulgaria and Serbia, North Macedonia, Greece, etc. Rich in eggs, milk and butter, it is usually prepared for Easter in Romania, Serbia, Bulgaria, and in Romania and Moldova it is also traditional for Good Friday. The name comes from the Bulgarian word for hair-коса/kosa, or Greek: κοσωνάκι, romanized: kosōnáki, a diminutive form of κοσώνα, kosṓna.

<span class="mw-page-title-main">Tavukgöğsü</span> Ottoman milk pudding

Tavukgöğsü is a Turkish milk pudding made with shredded chicken breast. It was a delicacy served to Ottoman sultans in the Topkapı Palace, and is now a well-known dish in Turkey.

<span class="mw-page-title-main">Güllaç</span> Ottoman palace dessert

Güllaç is a Turkish dessert made with milk, rose water, pomegranate and a special kind of pastry. It is consumed especially during Ramadan.

<span class="mw-page-title-main">Hyderabadi cuisine</span> Native cooking style of Hyderabad, India

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<span class="mw-page-title-main">Ekmek kadayıfı</span> Ottoman style bread pudding

Ekmek kadayıfı is a specialty dessert of Turkish cuisine but it is also known in many regions that was historically part of the Ottoman Empire. The Turkish name of the dessert literally translates as "Kadayıf made of ekmek " giving clues on its preparation. The dessert is usually served with kaymak, a kind of clotted cream. Historically being a regional specialty of Afyonkarahisar, the dessert is served in special events within its region of origin. The dessert may optionally be flavored or topped with cherries of which Afyonkarahisar produces a significant amount.

<span class="mw-page-title-main">Ayva tatlısı</span> Turkish dessert made with quince fruits

Ayva tatlısı is a dessert from Turkish cuisine that is made with quince. The quince is cooked by boiling in water or in the oven with cloves, sweet syrup and filled with apple or quince meal, and raisins and topped with kaymak. It is served as halves with the inside slightly carved out. The dish is eaten warm and cold throughout Turkey, particularly in wintertime.

<span class="mw-page-title-main">Knafeh</span> Middle Eastern dessert made of filo pastry

Knafeh is a traditional Arab dessert, made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Middle East. In Turkey, it is called künefe.

<span class="mw-page-title-main">Baklava</span> Layered pastry dessert

Baklava is a layered dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey.

<span class="mw-page-title-main">Şekerpare</span> Turkish dessert

Şekerpare is one of the popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of almond based pastry dipped in thick (optionally) lemon-flavored sugar syrup, şekerpare is pronounced "sheh-kehr-PAH-reh" in Turkish.

<span class="mw-page-title-main">Kabak tatlısı</span> Pumpkin dessert in Turkish cuisine

Kabak tatlısı is a pumpkin dessert in Turkish cuisine. It is made by cooking peeled and cut pumpkin that has had sugar sprinkled on it. Milk can also be used. The dish is topped with chopped walnuts with tahini or kaymak. It is a winter-time seasonal dessert. The texture has been described as resembling taffy.

<span class="mw-page-title-main">Oceanic cuisine</span> Cuisine native to the South Pacific

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Phoenicia dessert is a type of Lebanese cookie. The dessert was named after the ancient Phoenicians.

References

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