Drenched in rose-flavored to nutty sugary syrups, Turkey’s dessert spread offers a variety of Middle Eastern fare that is a taste of home as much as they are a taste of the bygone Ottoman empire trail.
Perhaps the crown jewel of the West, when one looks up in their dictionary for “exotic”, Turkey enjoys a range of cuisines influenced by the Ottoman Empire. Bushy trailing beards of men in turbans with severe expressions on their faces as they enjoy a searing hot and strong cup of Turkish coffee is something an A.I. image tool might conjure up. But, the lofty days of the Ottoman Empire are long gone, leaving behind their wafting rich heritage that is found in every nook and cranny of the colorful landscape of Turkey. Their desserts are literally to die for and worth the calories.
Baklava consistently ranks amongst the best Turkish desserts both in Turkey and abroad. An all-time favorite, it is made of flaky, buttery phyllo pastry layered with ground pistachios or walnuts which is then soaked in a sweet sugar syrup, adding the sultry sweet flavor. Regional varieties exist—the baklava from Gaziantep, one of Turkey's UNESCO City of Gastronomy, stands out among the rest and enjoys a protected status. Known for local Gaziantep-grown pistachios, it features just-sweet syrup and bright green filling for a sensory experience of smell, taste, and texture. Originally from Ottoman palace kitchens, baklava is now the pinnacle Turkish dessert that pairs well with strong Turkish coffee or tea that cuts through the sweetness.
You will fare better if you grew up with siblings and had physical altercations with them on a regular basis, for the Turkish ice cream sellers in their homeland are equally playful and love to put on a show. Dressed in robes styled after the Ottoman Empire garbs, they will engage in a maddening duel with the Dondurma before loftily handing you your ice cream. Now what exactly is the Turkish dondurma? It is unique to Turkey, as distinctive as ice cream, and has an elastic texture, unlike other ice creams due to an ingredient called salep powder, made from orchid roots. Hailing from Kahramanmaraş, it's made by hand-churning goat's milk, sugar, and mastic resin. Traditional flavors include kaymak but chocolate and strawberry are popular too.
Turkish delight or the sugar-coated sweet that starved Edmund betrayed his flesh and blood brethren for in Narnia, is the star of Turkey’s sweet spread. Dating back to the Ottoman Empire, its name Lokum translates from Arabic to "comfort of the throat." Previously called 'rahat ul-hulküm' in Ottoman Turkish, it truly lives up to this name—a small piece of heaven. While delicious on their own, they are also commonly embedded in chocolates or other desserts. In Istanbul, the perfect balance of starch to sugar and flavor creates the signature chewy texture. A final dusting of powdered sugar is the finishing touch. Offered to cut the bitterness of strong Turkish coffee, you may also find exotic rose-flavored varieties or those with nuts and coconut.
Kunefe is a traditional Turkish dessert hailing from Hatay, a region bordering Syria. It consists of thin layers of kadayıf, a particular type of shredded phyllo dough, which is coated in butter and filled with stringy white cheese. The pastry is then cooked on special kunefe plates. To finish, the trademark sweet syrup made from lemon juice and sugar is drizzled over the top. This iconic dessert has been enjoyed for centuries in Turkey and other parts of the Middle East. Known also as knafeh to Arabic speakers, it uses the same string pastry soaked in syrup but contains creamy goat cheese instead of butter.
Firinda Sutlac or Fırın Sütlaç is a kind of Turkish Rice Pudding that takes the basic concept of rice pudding and elevates it through a unique baking process. Popping the pudding in the oven subjects it to the Maillard reaction, creating a caramelized exterior that is sweeter than a traditionally cooked pudding; the darker, more burnt versions have the most intense flavor. Typically served chilled but also delicious warm, one bite reveals why this comforting dessert is the ultimate comfort food—a blend of rice pudding, soufflé, and custard textures. Made with just rice, milk, sugar and cornstarch, its simplicity adds to the popularity of this classic Turkish dessert with origins in the Ottoman Empire.
Halva is a popular Turkish dessert found across the Middle East, Balkans, and South Asia. There are many variations including tahini, semolina, and wheat flour halva. Tahini halva, made from sesame paste and sugar, is the most classic and widely available. It has a soft, crumbly texture and is sold in small ice cube boxes. Halva dates back to the Ottoman era and was favored by Sultan Suleiman II, who had a special confectionery built. Beyond the main types, nut halvas with almonds, walnuts or pistachios exist, as well as variations flavored with rosewater, saffron, or cinnamon.