10 best sweets of Turkey
What desserts and sweets need to be sure to try, if we rest at Turkey resorts? What can be brought home as a delicious gift, and what will not be able to bring? Read the answers below and our rating is 10 of the most delicious Turkish sweets.
Prices in this article are relevant for June 2021. Over the past six months, prices for most sweets in Turkey rose, as the Turkish currency fell by 20%. Topical prices below in this article.
10th place. Pishmania – Combo Halva and Sugar Wool
Turkish "PI&# 351; maniye "
Sweet dish is also known as "Tel Helva" and "Heather Helva".
If we compare the writing with sweets, popular in Russia, then externally and consistency, it resembles sugar wool, and taste – halva. These are powdered sugar fibers.
This unusual dessert is made from sugar syrup and roasted flour. Syrup stretch into the finest fibers, of which the balls or cubes are then forming. Sometimes writing decorated. The most common options are nuts (especially pistachios), cocoa, chocolate.
Sweetness was known in the 15th century. The basis of the recipe, presumably, was borrowed from Persians.
However, the Turks insist on their version of the descent of a dish, which begins very romantic. Confectionery worker fell in love with the owner’s daughter. He gave the young man as a task: to come up with dessert thinner than his daughter’s hair, and sweeter than her speech. The young man coped and got his beloved wife. However, the girl turned out to be a bad character, and the sweetness in her honor received its name, which means "repentance".
There is another option where the confectioner himself falls in love with a full girl and comes up with the sweetness of the Sweetness "Stick" ("Tobbushka"). However, this legend ends also prosaic, as the first, and the dessert is safely renamed.
Since the write is very difficult in cooking, it is unlikely to succeed in trying to a buffet at the hotel. And even in the restaurant menu it is rare. Best will go to the supermarket. The price of factory writing in a beautiful package – from 15 to 25 Turkish lire for 250 grams. The more nuts and fruits, the more expensive. Actual course of Turkish currency, see our article "Money in Turkey".
The most famous brand (and manufacturer) in Turkey, who specializes in national sweets is called "U&# 287; URLU ". We recommend their writing first. However, sweets "u&# 287; URL "Now in stores in Turkey are ever less often, since more and more products are exported.
9th place. IIVA TATLYS – Tourists think this is a tomato, and no
Turkish "Ayva Tatl&# 305; s&# 305; "
This is a fruit dessert. An analogy with habitual dishes for us is difficult, since Quince in Russia is not particularly common. However, in itself, the combination of fruits and whipped cream is found quite often.
Half fruits are boiled, adding sugar and cinnamon, then they are decorated with pistachios. Hot, a dish is served with a seal, and in cold – with whipped cream. This is a standard recipe, but Turkish confectioners have their secrets. For example, they are boiled fruit in Sherbet, and pistachios change to any other crushed nuts.
In order for the dessert to be saturated color, earfast and peel added during cooking into the water. Now in culinary fashion it is a red scene dish. In public institutions for such an effect, as a rule, dyes are used, household houses prefer to add cherry or beet juice.
The dish is very sweet and spicy, so lovers of light tastes should try it carefully.
Iva Tatlys can be found in many Turkish cafes and restaurants. Especially actively offered in the fall, at the time of ripening quince. Price – 10-15 Turkish lira for a portion (1 or 2 pieces). In the hotels All Inclusive dish is extremely rare.
Bring it home is unlikely to succeed. At the finished dish, the expiration date – 1 day, and in the canned form it was not yet really learned.
8th place. Roveni – Harbon in Turkish
These cupcakes resemble a mannicker, swelling in sweet syrup. They are known since the time of the Ottoman Empire. Other names – Busbus, Namura, Gabeluz, Harisa.
Preparing dessert from semioline, flour, eggs and sugar, and fresh lemon juice is added to the syrup. Semoline is an analogue of Manka, it is only done from wheat not soft, and solid varieties. Cupcakes, like a mannik, bake in the oven. Confectioners are decorated with reven coconut chips, fresh berries, nuts or icing.
According to one of the versions, the name of the dish received in honor of the poet Ilyas Roveni, who challenged the "Sweet Life" – Entertainment, Women, National Kushan, Mrava Istanbul 15-16 centuries. According to another version, the dessert was called in honor of the capture of Yerevan, since it was after this event a man’s cake and was prepared for the first time. Now he is very popular in the Middle East, in East Africa and the countries of the Mediterranean, in particular, in Cyprus and in Greece.
Rivani is often served on "Swedish tables" in hotels. It is not surprising, dish inexpensive and calorie. In cafes and restaurants, the portion of Revan can cost from 6 to 30 lire, depends on the level of the institution. In coffee shops, snack bars and cooking, you can buy for 5-6 lire per piece.
River Rivani will not work, the next day the dish becomes smaller and loses the taste. You can buy a dry mix for the preparation of Rivani for 10-12 lire per packaging 500 grams (brand DR. Oetker), such a mixture is sold in any major supermarket.
7 place. Ashura – in Turkey also love porridge
In Turkish "A&# 351; Ure »
Despite the fact that the British call this dish "Pudding Noah", it is something mean between pudding and porridge. It looks like Russian sochily (or bun), and to taste reminiscent of oatmeal with dried fruits and nuts. Ashura for Turks is a symbol of well-being in the house.
Dessert prepare about a month after Kurban Bayrama. Make it in a huge amount, as it is customary to treat all friends, relatives and acquaintances. Yes, and for the sake of several servings, there is no sense to start such a grand cooking.
There is no single recipe for Ashura, but there are several rules. It should have no less than 15 ingredients and no more than 41. In composition, wheat, dried fruits, legumes, nuts, spices are necessarily present, and then it all depends on the fantasy of the hostess. Among the secondary ingredients – fruits (quince, apples, pears), milk, cereals. Wheat, nuts, beans, cereals are soaked in different packages, then cook first also separately, and then all together with other components. Only nuts add a ready-made dish. From above, dessert decorate the zest, sesame, grains of a pomegranate, nuts.
It is believed that the story of Ashure begins with a noah ark. For 10 days the inhabitants of the ark became nothing to eat. Noah found a handful of beans, as many wheat, nuts and dried fruits (from here and the main components of the dish) and welded that in Turkey now called Ashura. Many skeptics are biased to such a version, in particular, Novi and Turkey, but this legend is the main.
At the "Swedish tables" in the hotels All Inclusive This dessert is rare, too unusual for European tourists. In restaurants it is not prepared, too simple dish. You can try in a cafe for breakfast, the price is from 10 to 20 lire for a portion depends on the composition. In supermarkets sell a dry mixture, most often all the same DR. Oetker, price per pack 225 grams – 6-7 lire.
6th place. Jewisley Sudzhuk – Sweet sausages
Turkish "CEVIZLI SUCUK"
The name is literally translated from Turkish as "walnut sausage". This is a very common sweetness: in Greece it is called "Suzuki", in Cyprus – "Suzukos", in Armenia – "Sharot", in the Arab countries – Mahn, and we have a famous from Georgian cuisine called Churchhell.
Classic Jewisley Sudzhuk is very simple. Grape juice is condensed with flour, walnuts add to the mixture, form long sausages and dried.
Dish comes from Georgia, here Turks do not even argue. However, in Turkey, the dish was adopted and an astronomical variety of tastes were added to it. Turks are preparing these sweet sausages not only from grape juice, but also from the juice of figs and almost any fruit.
Not only walnuts, but also peanuts, almonds, hazelnuts, pistachios add. Chocolate, raisins, dates and dried fruits add. How many regions in Turkey, so many recipes. Typically use that fruit and nuts that in this area are abundant.
And called dessert everywhere in different ways, "Jevischi Sudzhuk" is the most common name, and also: "Sudzhuk’s shirals", "Peksezli Sudzhuk", "Shakeer Syudugu", "Orchi" or "Koom".
In the region of kahramanmarasyt, they prepare a completely special form in which the mass foam. This white grade is distinguished by a special tenderness and unusual taste.
Jevisley Sudzhuk in Turkey is sold everywhere – in stores, cafes, Street Fud. In supermarkets sell for weight, the price is 40-60 lir per kilogram. In hotels are rarely served.
5th place. Tulumba – Sweet Turkish fingers
These are sweet tubes (by the way, the name is translated), resembling our buns. Like most Turkish desserts, they are very prior.
Tulumbe size is not very big – 5-7 cm. But there is also a minivariant, which is called Tulumbaki, such appetizing crumbs do not exceed 3 cm long.
Custard dough roasted in oil and soaked with sherbet. Due to this, it turns out a crispy crust, the dessert has a gentle and soft texture. Traditionally, the form of buns is corrugated, which is obtained through the use of a confectionery nozzle in the form of a star.
Options for this delicacy are several dozen – with saffron, cinnamon and other spices, in white glaze and chocolate, with nuts and dried fruits. Attraction is also different, the most popular options are nuts, coconut or sugar powder.
Toulumba you will definitely find on the market square or in a cafe of any city of Turkey, as well as in the bakery and confectionery. Thanks to the wide geography of Turkish conquests, this dessert is now very popular in Greece, in Cyprus, in Serbia. Serve it in small plates, but eat fork.
Tulumba is very popular at the Swedish tables in hotels, probably because of its cheapness. This dessert will try at rest. In stores in culinary departments sell for weight, the price is 25-30 lir per kilogram, the price depends on the coating and filler.
4th place. Künefa – Cheese can be dessert
In Turkish "k&# 252; nefe "
Remotely resembles a puff with cheese. In essence, this is a cheese baked in a thin vermicelli shell, which politic in sweet syrup. Among the delicious, but very showful Turkish desserts of Künefa stands out to the lighter and gentle taste.
Prepare it from the thin dough Cadaif and Sherbet, but the main ingredient is white cheese. Picaciousness give pistachios, sometimes berries or fruits instead. Cadaif is thin threads of the test, which are often called the "Angel Threads". It is difficult to cook it, which is why dessert did only for special celebrations, for example, for a wedding. Now the dough is sold in the supermarket, so cooking the cake has become much easier.
This Cunefe is made in a pan or straight in plates on fire. Some mistresses for diversity prepare dessert in the oven, but it turns out almost another dish.
Hattai is famous for the most tasty Kunef due to cheese, which is made of local milk. It is believed that it differs in its taste properties from milk from any other area.
Cafe Künefe is served in special small aluminum plates with ice cream or cream cream. In the overwhelming majority of cases, the dish is used hot, but it is quite appetizing in cold.
In the hotels All Inclusive Künefa offer rarely. In restaurants you can try for 20-30 lire, depends on the size of the portion and the restaurant level. In fast foods cheaper – 10-15 lire for a portion.
In supermarkets you can buy a frozen dish, the price is 20-25 lire for 250 grams. It can even be brought home, although it knows on the road, it will be possible and even the taste will be worthy.
3rd place. Halva – Eastern Classics
In Turkey, this traditional Eastern delicacy is called "Helva", and it does not look like a Russian analog. Most often, dessert is preparing from grated passenger seeds or nut pastes and sweet mass. Turkish halva is very easy and does not have a dormant aftertaste, like its Central Asian relative.
This is one of the most ancient Turkish delicacies, the name means "Sweet". Initially, it was prepared from wheat, cedar nuts and warm milk. Now there are several species – from flour, nuts, mankey.
The most common Helva is nut. As a rule, nuts or siny are peathed to a pasty state and mixed with honey or peckese. One-piece nuts can be put in the mixture, pieces of dried fruits, chocolate, raisins, sesame. But there are such exotic supplements like a manka or coconut chips.
Puffy Halva – a special kind of delicacy. So that it turns out a sweet and beautiful amber shade, halva need to do on small fire. On the big she will acquire a bitter taste and will darken.
In Turkey, Helva is eaten on weekdays and serve at all celebrations. Traditionally, this is the first dish that is cooked with a housewarming.
Halva in Turkey sold and served everywhere – in cafes and restaurants for free to coffee, in souvenir shops and large supermarkets, even in tobacco shops. On the "Swedish tables" halva is always. Sell in packages and for weight, hundreds of varieties, in beautiful gift packaging.
In supermarkets Price – from 25 to 100 lir per kilogram. Highly to the price adds beautiful gift wrapping. The most expensive variety – Pistachkaya, it is she worth 50-100 lire per kilogram.
Read our detailed article "Halva in Turkey".
2nd place. Lukum – Soft Turkish Pleasure
One of the most popular Turkish desserts is a small soft sugar-starch pieces. Treason more than 700 years. However, the Turks are confident that the recipe came up with a confectioner of one of the sultans in the 18th century.
As it believes Turkish sweets, several tales are connected with a bun, and inconsistently. According to one of the legends, Suleiman is magnificent personally instructed the court end to come up with an unusual dessert to present it with his beloved and thereby conquer her location.
Another option is absolutely devoid of romance – Sultan broke his tooth about solid dessert. He ordered to serve him only soft delicacies, then confectioner and came up with Lukum. The third legend is at all trivial. In Istanbul, next to one of the sweet shops constantly crowded people. Sultan became curious than caused by such a hype. Having tried several desserts, he invited a pastryer to work with a palace kitchen, and Lukum became his beloved delicacy and his subjects.
The fateful confectioner for this dessert actually lived. Called Culinary Master Haji Bekir. It was he who came up with adding the stuffing into a sweet dish, the recipe of which brought from Mecca. In 1897, Bekira’s grandson presented a sweet dish in the Brussels exhibition. It caused an excitement, several contracts for the supply of Lukuma to Europe were concluded. Europeans called him "Turkish delight".
The basis of classic Lucum – water, sugar, starch and rose petals. Cooking takes two days, make it at home quite problematic. Sweet mass is boiled for several hours at a temperature not higher than 80 degrees, constantly stirring. It is continuous mixing, and then a long cooling and are the main secrets of these soft pieces.
There are now a huge amount of varieties – with nuts, coconut chips, honey, citrus, chocolate, mint, lemon juice. In most cases, dessert is abundantly decorated with sugar powder. In form There are three main types – cubic, in the form of rolls and in the form of figures.
Loved these sweet pieces Napoleon, Picasso and Churchill. Despite the fairly light taste, the bite is very calorie.
Lucum in Turkey can be bought at any store. In supermarkets it is rarely sold for weight, usually in packs. In stores in tourist areas, on the contrary – more often sell for weight. Price – from 20 to 80 lir per kilogram. The most expensive variety – pistachio. Very interesting and now the popular version – onions in chocolate, the price is about 40 lir per kilogram.
Read our detailed article "Lukums in Turkey".
1st place. Pakhlava – Chief Turkish Dessert
The name of the most popular delicacy in the country sounds in Turkish speech rather as "Baklava". This dessert of fine puff pastry and honey – Business card of Turkish Sweet Table.
For the first time it was cooked for Sultan Mehmet in 1453. However, such a dish was known in ancient Assyria, where the bride necessarily treated them the parents of the bridegroom, demonstrating their culinary abilities. In the Ottoman Empire, Pakhlava was filed only on the venel tables, Viziers and Sultanov. The people still makes the saying "I do not eat every day Pakhlav".
In Turkey, it is believed to cook Pahlav – a whole art, and to master it will be needed. Like any legendary dish, she has its own traditions. For example, the dough is necessarily rolled through with the help of a long rolling pin from the tute tree – such is any Turkish hostess. According to legend, in one piece of sultan patch, 35 layers of dough, and it does not exceed 7 cm height.
Prepaid dish in several stages. Dough roll up to such a thickness, so that through it it was possible to "see the moonlight" or "read the book". The dough is laid out the filling. Then the confectioner forms rolls that bakes in the oven. Ready cupcakes are soaked with syrup or sorbet. Folded honey dedication traditionally in the form of a rectangle, tube, triangle or envelope.
Now this dessert is very popular in the Middle East, the Mediterranean, Serbia, Bulgaria, even in the United States and Britain. As a rule, it turns out the filling. So, in North America make Pahlav with maple syrup, and in the British Islands the most beloved option – with chocolate. The classic stuffing are nuts in honey. Most popular views in Turkey – with pistachios and walnuts.
Milk is distinguished from numerous varieties. Due to the addition of milk, Pakhlava becomes more gentle and less illustrative.
Pahlav in Turkey can be bought at any store. The most common variety is a walnut, the price is 40-50 lir per kilogram, the most expensive variety – with pistachios, the price is from 80 to 120 lir per kilogram. In the hotels at the Swedish Table of Pakhlava, there is always a national pride! This sweetness does not try in Turkey.
Read our detailed article "Pakhlava in Turkey".
– If they target home sweets, then know about restrictions on the export of food from Turkey and import to Russia. Read about this in our article "What can not and can be taken out of Turkey";
– Even sweets can be poisoned, and in Turkish hotels it is not uncommon. Read our detailed article "How not to poison Turkey";
– about what else interesting can be brought home except sweets, read in our article "What to bring from Turkey".
Have a good holiday in Turkey, and read our interesting articles about this country (List of articles below).