Foreign people are purchasing properties in Çeşme, and other Turkish regions for various reasons. One of those can be the Turkish cuisine. The Turkish cuisine is a very rich world cuisine in terms of desserts. Turkish desserts show a wide variety.
The 13 most popular Turkish Desserts:
Acı Badem Kurabiyesi
A bitter almond cookie
Aşure is a dessert made from a mixture of cereals, fruits, dried fruits and nuts.
This dumpling has an important 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.
A fruit dessert with cloves and syrup, usually served with cream and pistachios.
It is made from sugar and ground almonds. The mixture is completed by adding eggs, milk and butter to the almond paste. It is especially common in Italy and France. It is thought that the origin of the marzipan belongs to the Arab or Persian culture and was taken to the West by the Turks.
Cezerye: A common dessert especially in Mersin and Adana regions.
It takes place in Ottoman cuisine. It takes its name from the Arabic word (Cezer; جزر) meaning carrot. Grated carrots are boiled first and then roasted with sugar. Coconut, Pistachios, hazelnuts, peanuts or walnuts are put in it. Mersin Cezeryesi has been registered and geographical indication by the Turkish Patent and Trademark Office.
Bread kadayıf or palace bread with cream
This is a dessert in Turkish cuisine, originating from Afyonkarahisar. It is prepared by putting peanuts or walnuts between the dough. It is then cooked by pouring syrup on it. Usually cream or ice cream is put on it. Afyon Creamy Bread Kadayif was registered by the Turkish Patent and Trademark Office and received a geographical indication. It was first made with mirahor bread in Ottoman cuisine.
Güllaç is a traditional Turkish dessert prepared with corn starch, rose water, milk and sugar.
Custard that is lightly fried by sticking the bottom. There are two types of Kazandibi. Normally, Kazandibi is made from chicken breast. The chicken breast that has not been added is called “Muhallebi Kazandibi”.
It is a Turkish dessert prepared by frying the dough prepared with flour, yeast, salt and sugar in oil and served with thick syrup. It received a geographical indication with the name of İzmir Lokma.
This traditional Turkish dessert prepared with water, sugar, starch and citric acid or tartaric acid or potassium by adding seasonings, dried or dried fruits and similar substances to the Turkish delight mass, if necessary, in accordance with its technique.
A sherbet and pastry dessert from Turkish cuisine. It takes place in the Ottoman cuisine. After the dough is prepared, the Şekerpare that is cut into small pieces and separated in a round shape before putting them in the oven, is covered with unsalted hazelnuts, peanuts, almonds, walnuts, etc. one each of the dried nuts is placed. The only constant feature of Şekerpare, which has various production techniques, is that it is sherbet; For this reason, it is also called “Serbetli Cookies” in some regions. A small amount of lemon juice, lemon zest or vanilla is usually added to the sherbet to add a different flavour.