Turkey’s most famous dessert There are many local sweets throughout the country. If you are going to visit Turkey, we can say that it is an extremely rich place in terms of food. Turkey’s most important holiday cities, which host millions of tourists every year, can be counted as Antalya, Izmir, Muğla and Istanbul. While doing this research, we first looked at these cities and then on local desserts. Our article has been carefully prepared for sweet lovers. We can say that desserts with syrup are very famous in Turkey. Now let’s list which are the best known and best Turkish desserts, respectively.
It is a dessert from Hatay province. We can say that Kunefe, which belongs to the sorbet dessert group, is wonderful in appearance. Raw künefe is placed in a rimmed tray (künefe tray). Open the middle and put butter in it. It is cooked lightly on low heat and the oil is thoroughly fed into the künefe. Anyone who wishes can rub the pan by hand and feed the oil into the künefe without putting it on the fire. This process is done by hand or with the help of a wooden spoon. Lightly cooked and oiled künefe is divided into two. The tray is well greased with butter. Half of the künefe is spread well on the tray and pressed. Its thickness is half to one cm. varies between It is adjusted according to demand. Sprinkle unsalted künefelik cheese on it nicely. Cover the cheese with the other half of the separated künefe. It is turned over the fire until both sides are well browned. It is downloaded after cooking.
Preparing Kunefe Must (Akid):
Water is poured over the sugar in such a way that it comes out as 1 finger thick. It is boiled well. When it reaches the consistency of syrup, a drop or two of lemon is added to it. It is taken from the fire. It is poured over the künefe and served hot. Sprinkle crushed pistachios on top. It can also be consumed with cream or ice cream if desired.
The delicious taste created by the combination of pistachios and cream… Gaziantep’s famous katmer dessert, being a light and practical dessert, finds its place on the Ramadan table.
Baklava is an important dumpling that has a place in Turkish, Middle Eastern, Balkan and South Asian cuisines. It is made by placing walnuts, pistachios, almonds or hazelnuts, depending on the region, between thin phyllo dough. It is generally sweetened with sugar syrup.
The traditional dessert prepared with Güllaç, corn starch, rose water, milk and sugar, is the abandonment of the month of Ramadan.