When it comes to dessert, sweet in Turkish are among the most fruitful geographies of the world. As people who are keen on the food and taste, the food culture composed by Turkish society is known to the whole world.
Turkish cuisine, which is in the top five in terms of variety and taste, is completely assertive about desserts as well. We also look into the highlights of traditional sweet in Turkey and the names of these sweets. Here are traditional Turkish desserts from past to present.
The most popular and traditional sweet in Turkish which attracted all the foreigners are Baklava, Katmer, Kalburabasti, Hanim Gobegi, Kadayif, Sutlu Nuriye, Ashura, Zerde, Cezerye, Tavuk Gogsu, Gullac, Kunefe, Quince dessert, Almond butter, Cevizli sucuk, Gullac, Pumpkin dessert, Lokum, Tulumba dessert etc.
Baklava is one of the most popular sweet in Turkey and favorite desserts of Turkish cuisine. Gaziantep baklava, which is very famous, is made with forty layers of pastry.
The History of Baklava dates back to the Assyrians, but this sweet was made by sprinkling dried fruits between two doughs and baking them in the oven. This sweet is loved by almost all nations of the world and was made in different ways.
The fame of baklava, which is very famous among the Turkish people, extended to the Ottoman Palace over time. This sweet in Turkish was certainly takes place in the feast, wedding and special celebration menus.
It is not possible to skip the Katmer dessert while talking about the sweets. Gaziantep's regional dessert, katmer, is made by greasing the dough, which is also very thin from baklava dough, as you will see when it is broken. Katmer, which has been put into the oven after the peanut and cream is added in it. Katmer also takes place on the list of Traditional Turkish sweets as a flavor that you must taste if you had a trip to Turkey.
The Kalburabasti sweet in Turkish, also known as persimmon dessert, is one of the dumpling sweets in Turkey. Detached from pastry desserts in the dough desserts field, the Kalburabasti has a more intensive taste. The name of Kalburabasti comes from pressing the dough to the sieve or colander during the making. Walnuts are used in the materials of Kalburabasti dessert while making.
Hanim Gobegi sweet in Turkish is one of the desserts that draw attention with its name besides its taste. The Hanim Gobegi (The lady belly) dessert, whose roots lie in the Ottoman Palace, is a combination of dough and sweetened cold syrup.
The Hanim Gobegi sweet, which is very similar to Izmir Lokma dessert, is made by frying the yeast dough with sweetened cold syrup. The origin of its name also comes from the Ottoman palace.
The dessert, which has been simulated to the lady's navel because of its shape which has a more fluffy style while giving the shape of the bite. It also shows that women with light navel were considered more acceptable during the Ottoman period.
Kadayif dessert, of course, has an important place in the options of traditional Turkish sweets, but it is also sweet in Turkey under the impact of Arab culture. Each type of Kadayif dessert, which has 3 various types such as Yassi Kadayif, Tel Kadayif and bakery or Ekmek Kadayif, differs from each other in the way it is made as each of them has a special feature among the desserts. After preparing the inside materials of the Tel Kadayif, it is cooked by frying the top and bottom and then sweetened cold syrup is used on it. However, the production of Tel Kadayif has its own special style as well as the special skills of cooking.
While the Yassi Kadayif dough, which is one of the other Kadayif types, has a dough prepared with egg, the Ekmek Kadayif has a dough similar to the bread dough and therefore it is called as Ekmek Kadayif. All the three types take the common name Kadayif due to the sweetened cold syrup and frying process. The word Kadayif is taken from Arabic origin and comes from a root attributed to Baklava.
Again, we are faced with a very attractive dessert with its name. Before taking a look at the story of Sutlu Nuriye sweet in Turkish, it is good to say that the dessert is a baklava type dough dessert cake and it is a special sweet that contains milk in it.
So why is there milk? When the upper level of baklava prices is presented during the revolution period, Sutlu Nuriye (Milky Nuriye) is made up of an alternative dessert to baklava by using milk instead of sweetened cold syrup as well as nuts in place of pistachio. However, this creative sweet is highly appreciated that it is coming to this day. The answer to the question of where the name of Sutlu Nuriye comes from is not known clearly.
A sweet in Turkey named Ashura with religious traditions. The name Ashura comes from Arabic origin. First, let's take a look at where the story of Ashura comes from. In accordance with legend, When the prophet Noah believed in a dangerous flood that will happen he made his ship and took people who believed it will be a flood in his ship.
As the famous flood proceeded they made it a great soup to mix with whatever was available in their hand in order to behave more economically after the reduced supplies, and they lasted until the flood ended.
Ashura known as Noah's Pudding is a delicious Turkish sweet puree made from a mixture of cereals, fruits, dried fruits and nuts. In Turkey, all year round, mostly during the Islamic month of Muharram is the 1st month of the Muslim calendar. Since the 10th day of Muharram come across to the Day of Ashura, Muslim people cook the Ashura dessert. ("Ashura” means "tenth" in Arabic)
Tavuk Gogsu sweet in Turkish (Chicken Breast) is a dessert in Turkish cuisine made with milk, sugar, rice flour and chicken breast. (Tavuk Gogsu dessert can also be cooked without using the chicken breast.) In the Middle Ages Arab cuisine, most of the puddings are made of chicken breast. In Europe, it was made with blancmange in the Middle Ages, similar to chicken breast, but nowadays materials are far from this traditional recipe.
Kunefe is a tasty traditional Turkish dessert series in Hatay region that fries again on fire. Kunefe, which is also a common dessert of Turkish and Arabian culture, is a dessert that is eaten after kebab, and a dessert that is not enough to taste with its amazing flavor of the Hatay cheese inside it, by cooking slowly.
Apart from halva, various desserts of Baklava, jam, rub (marmalade) and paste were produced in the Ottoman palace. The most important of the dumpling sweet in Turkey produced here was Rikak Baklava, sometimes called as Rikak, sometimes as baklava. Baklava, which was the first cooked in the Ottoman Empire in 1473 dates, was among the indispensables of iftar and feast tables.
In the ancient Istanbul mansions, at least 100 dough was put on the baklava tray and at the feast, the guests would leave a golden lira half a meter above. What if the money left to discovers the bottom thanks to the thinness and crunchiness of the dough. The host proudly bulged his chest and presented the money as a reward to his cook, so baklava was found worthwhile.
The other dumpling sweet in Turkish, which was said to be made most often in the palace, is Kadayif. The mentioning of the Kadayif as Kadayif-i hassa and it is considered that the sweet was made for Valide Sultan (Queen) and Hunkar (Sultan) shows that this dessert can be eaten by a few people in the palace.
Zerda is a starch sweet in Turkey which can be eaten by all the people of the palace. Besides the rice, sugar and starch, coloring saffron, ground hazelnuts and almonds are the materials used in making Zerda.
In kitchen notebooks of the palace, it is considered that the Ottomans called a custard to any mixture that included rice flour, milk and sugar. It can be said that this custard made with chicken is chicken breast (Tavuk Gogsu sweet in Turkey) which was also found to be used in Palace.
Eid traditions have carried some rituals from ancient times to the present such as relative visits, sweets and chocolate treat, pocket money for children, carefully presented festive tables and family gatherings.
Among all these rituals, the tastes of the feast tables, where everyone come together around the same table with their loved ones and have meals and conversations, are precious for all of us!
The tastiest Ramadan sweets and traditional feast dishes are elaborately prepared and take their place in the feast table. Feast dishes that come after the unforgettable moments Turks spend their time with their family, relatives, and all their loved ones and add meaning to the tables. Perhaps this is one of the most main reasons that make the holidays memorable!