Those with a sweet tooth and familiar with Turkish desserts are in for a treat. For those unfamiliar with Turkish desserts, there’s no need to worry. Why? Because they, too, are in for a treat.
Of course, there are sweet treats of Turkey that hardly anyone has tried and also hasn’t usually even liked. But why worry? We have you covered. We will showcase delicate pastries swimming in sweet syrup, as well as dense and rich puddings, along with some lighter options that prove Turkey is a nation that knows how to craft some of the best desserts ever.
Are Turkish Desserts really that good?
Dessert Connoisseurs reveal that Turkey produces some of the finest desserts the world has to offer. The most common one is Baklava, but it is common across the Middle East. However, the Turks make it with a twist and a flavor that differs from the one found in the Arab world.
In addition to Baklava, other desserts have been pleasing to everyone’s palate. Some have been different and have been less enjoyable. Either way, Turkey has delectable sweet treats that will surely delight you and your taste buds.
20 best Turkish desserts you should try
Turkish Baklava is indeed great on its own, and so are the others. There is another one known as sutlac, and it tastes wonderful with either a glass of Turkish Tea or a cup of robust Turkish Coffee. Some desserts are classified as sutlu, i.e., they are milky or made with milk.
Now, without further ado, let’s explore the Turkish desserts that everyone must try.
Asure
Also known as Noah’s Ark Pudding, it is popular in Turkey during the first month of the Islamic Calendar, Muharram. It is believed that the Ark of Noah landed on Mount Ararat, and this dish is also thought to have originated from the one Noah himself made.
It is a pudding made from grains, dried fruits, and nuts. Typically, almonds and cashews are used, but hazelnuts can also be added for a unique flavor. Cranberries can be used as an alternative if raisins are unavailable.
Kabak Tatlisi
Known as Turkish Pumpkin Dessert, it is made from pumpkin but is also surprisingly quite sweet. It is in part due to the presence of a lot of sugar, as it is used to brush the hard flesh of the vegetable. Locals say it’s easy to make and is often served with walnuts and whipped cream.
Baklava
The Crown Jewel of Turkish desserts, Baklava, is renowned for its crispy layers, rich nut filling, and, of course, the sweet, aromatic syrup it is served with. It holds a special place in Turkey’s cuisine and is also enjoyed across the Middle East, Central Asia, and the Balkans.
Made with thin, buttery filo pastry, it is filled with pistachios, hazelnuts, or walnuts and baked until golden. Then, it is either soaked in honey or sugar syrup infused with cloves, cinnamon, or lemon. It is served as diamond or square-shaped pieces with Turkish tea or coffee. Modern variations include almond-based, chocolate-filled, or those filled with Kaymak (clotted cream). Despite its deep roots in Turkey, it is cherished in many cuisines worldwide, particularly those of Europe, the Mediterranean, and the Middle East.
Kunefe (Kunafa)
A one-of-a-kind and famous Turkish dessert Popular in Greece, the MENA region, and the Balkans, it combines crunchy shredded filo pastry (Kadayif) with a center of melted, gooey cottage cheese. Kunefe offers a contrast of textures and has become one of Turkey’s most famous sweet treats.
It is baked until crispy and golden brown, then soaked in a sweet, syrupy mixture infused with rose water for a balanced flavor. Kunefe is usually served hot, topped with pistachios, and occasionally paired with clotted cream. It is best enjoyed with either Turkish coffee or tea.
Lokma
Lokma is a classic Turkish sweet and turns an ordinary moment into a memorable one. It is hot and crisp and often dripping with syrup. Before you can reach for another one, it dissolves immediately in your mouth. Izmir’s Kemeralti Bazaar is renowned for its Lokma, which fills the air with the scent of fried dough and cinnamon around the clock.
Helva
A sweet treat made from sesame seeds, Helva has a unique flavor and texture (which is dry). It is made from large amounts of sugar, sesame nut butter, and, of course, Tahini. You can see it flavored with rose water, pistachios, coffee, and other flavors. In addition to Turkey, it is popular in Israel, the Balkan States, and much of the Arab world that was once part of the Ottoman Empire.
Lokum (Turkish Delight)
Turkish Delight is known as Lokum in Turkish. This soft and chewy confection ranks among the most popular Turkish sweets. Legend has it that its name originates from the Arabic phrase ‘Rahat ul hulkum’ (throat relief). It has a sweet texture that melts smoothly in the mouth.
It originated in 15th-century Anatolia, and its recipe evolved across various regions of Turkey. Each variation has its flavors and ingredients, especially lemon, classic rose, and pomegranate. Modern versions feature chocolate, coconut, and a variety of nuts.
Tavukgogsu (Chicken Pudding)
Tavukgogsu has surprised many people. This thick and creamy milk pudding is indeed a Turkish delicacy and one of the country’s famous desserts. Yet the idea of chicken in it sounds shocking, and surprisingly, it doesn’t taste like chicken. It is subtly flavored with cinnamon and vanilla, which gives it a rich, smooth, and slightly chewy texture. It is often compared to milk and rice puddings.
The Desert is made by boiling chicken breast and shredding it into fine strands. It is then cooked with milk, sugar, and rice flour until it reaches its consistency. It is traditionally shaped into a log, and cinnamon is sprinkled on it later.
Revani
Revani is another traditional Turkish dessert that balances sweetness with a citrusy aroma. It is a semolina cake soaked in syrup, dating back to the 16th-century Ottoman Empire. It is a light, spongy cake with a subtle orange aroma. Some regions refer to it as the sponge dessert or the yogurt cake, thanks to its soft and moist consistency.
It is popular not just in Turkey but also in the cuisines of the Arab and Mediterranean states. Revani is known for its delicate texture and refreshing taste that is enjoyed with a cup of Turkish Coffee or Tea.
Sutlac
Sutlac is a creamy rice pudding made with milk, rice, and sugar. It is baked until its top layer becomes caramelized. The pudding has a creamy and delicate texture and is usually flavored with either cinnamon or vanilla.
Keshkul
Another Turkish sweet treat with a unique background. It is a traditional milk dessert made using milk, crushed almonds, sugar, potato flour, and rice flour. Once prepared, the bowls it is served in are decorated with ground almonds, pine nuts, plus pistachios. Its roots are found in the imperial kitchens of the former Ottoman Empire.
Sekerpare
Sekerpare is a pastry dessert made with Sorbet leftovers. Its origins date back to the glorious days of Ottoman Cuisine. The dish is alternatively known as wet cookies that are served with almond, hazelnut, or pistachio powder on top.
Kadayif
Also spelled as Kadaif, it is a dessert made from dough (made by mixing flour and water), which is then formed into thin, wire-like strands. It is then sweetened with sherbet. Prevalent in the Balkans, Turkey, and the Middle Eastern countries.
Gullac
A traditional Turkish dessert, Gullac is made from rice wafers stuffed with nuts and prepared with cornstarch, milk, rose water, and sugar. It holds an essential place in the cuisine of the Ottoman Empire as it originated in the royal kitchen in the 15th Century AD.
Rose water is added to both the leaf-shaped wafers and milk, giving it a refreshing effect. Gullac is a popular treat during Ramadan, but it is harder to find compared to other Turkish sweet treats.
Hosmerim (Cheese Halva)
When people think of cheese, they think of savory treats. Here, Hosmerim is a cheesy and sweet treat that is unique to Turkey’s westernmost city, Balikesir. The dish is made using milk, rennet, and butt plus sugar, eggs, and semolina. It is alternatively known as cheese dessert and cheese halva.
Hosaf
Hosaf is a Turkish Compote, and its name in Persian means sweet water. It is prepared by boiling dried fruits with sugar-sweetened water. The treat is consumed cold in Ramadan, and as a compote, it is prepared with fresh fruit.
Muhallebi
Muhallebi is a Turkish custard-based pudding made using milk. It is often served cold. There are varieties, such as mastic pudding and water pudding. Legend has it that this dessert is based on the cuisine of the Sassanid Empire. However, the Turks interpreted it in their own way and thus created their version.
Pismaniye
Pismaniye originates from the city of Kocaeli and is quite well-known there. It is a traditional dessert made using white sugar, wheat flour, vegetable margarine, and butter. It is known as the Turkish Fairy Floss due to its cotton candy-like texture.
Cevizli Sucuk/Orcik
The Cevizli Sucuk is known as Churchkhela in neighboring Georgia. This sweet treat is a Walnut sausage that is important in both Anatolian and Georgian cuisines. It is also known as grape sausage, molasses sausage, sugar sausage, or Orcik.
The Cevizli Sucuk is made by dipping walnuts in a syrup made of grapes or mulberries. It is made in the following provinces with zeal:
- Artvin
- Elazig
- Gumushane
- Kahramanmaras
Katmer
Katmer is a Turkish sweet treat made by rolling dough to a thickness of almost 2 millimeters, then adding pistachios, poppy, cream, or tahini. It is then folded around four or five times and then cooked. The Katmers of Gaziantep are well-known, as the city is famous for its pistachio breed. The flavor of Buffalo cream helps distribute the dessert’s flavor to the taste buds.
Over to You
Turkey is undoubtedly known for its modern history, defense industry, Mustafa Kemal Atatürk, the Ottoman Empire, the Angora Cat, Goat, and Rabbit, plus another great thing: its desserts!
Turkish desserts are a must-have. Everyone must try at least one of the treats, as mentioned earlier, at least once or twice in their lifetime. Some might be unusual, and some might also be found in the Arab world, but the ones that Turkey produces are not only unique and tasteful but also memorable.
