Turkish sweets. Photos with names, recipes, calorie content, prices

Features of national Turkish desserts

Residents of Turkey are lovers of sweet dishes. Every year they celebrate the holiday of sweets - Sheker Bayram. At this time they serve sherbet, baklava, Turkish delight, milk jelly and other sweets. The recipes for many desserts go back to the Ottoman Empire.

They appeared and were made only there, so after the death of the cook, the manufacturing method often disappeared. A special feature of Turkish sweet dishes is the sugar syrup that is poured over all desserts. It adds even more sweetness to the delicacy.

Turkish desserts usually contain:

• nuts;
• milk;
• spices;
• powdered sugar;
• rice flour;
• sugar;
• fruits;
• dried orchid root.

Considered to be the best Turkish delight in Afyon. Cows grazing in local meadows consume opium poppy, which grows here. Their milk is especially tasty. One of the most popular national sweets of Turkey is a pudding with a golden crust, which is baked in the oven.

It includes:

• milk;
• rice flour;
• spices;
• sugar.

What Turkish sweets can you bring as a gift?

If you find yourself in Turkey, instead of souvenirs you should take a wide variety of treats with you on the way back. The most popular Turkish sweets are:

• baklava - can be bought at any store. And you can even bring it fresh if you buy it at the factory and ask for it to be vacuum packed (then the dessert will remain fresh);
• halva - it is not at all the same as Russian, especially if you choose an unusual type of halva (sesame, with nuts, vanilla and cocoa, soft - Saray Helvasi, in chocolate or another);
• Turkish delight - like halva, it is better to choose this Turkish dessert from (here it is fresher, and the products of this brand are more widespread - there are branded stores in every city, and in Istanbul in almost every district);

• pishmaniye (pişmaniye) - it is somewhat reminiscent of cotton candy, it is not stored for long and hardens quickly, and therefore, before purchasing, look at the date of manufacture. The fresher the food, the tastier it is.

Choose any Turkish sweet from the list or choose something of your own, the result will be the same - you will definitely like such gifts and remember them for a long time! What are your favorite Turkish sweets?

Parmaga visor

Vizier is the honorary position of the Sultan's first assistant. The name of one of the popular Turkish sweets is “Vizir parmagi”, which literally means “vizier’s finger”. These are dough sticks covered in syrup.

The dessert includes:

• eggs;
• flour;
• spices;
• sugar.

Average price of a delicacy in Turkish restaurants: $17.

Homemade recipe

Ingredients:

• Eggs – 2 pcs.
• Sugar – 1 tbsp.
• Flour – 2 tbsp.
• Cinnamon – 1 tsp.
• Vanilla sugar – 1 sachet.
• Baking powder – 1 sachet.
• Butter – 200 g.

For the syrup:

• Sugar – 3 tbsp.
• Water – 3 tbsp.

Preparation:

1. 20 g plums. Leave the butter for greasing, melt the rest.
2. Add flour, sugar, vanillin, cinnamon, 1 egg and 1 white. Knead the dough and form sausages that look like fingers.
3. Mix the remaining butter and yolk, dip each “finger” into the mixture.
4. Place in the oven for 15-20 minutes and bake until golden brown.
5. Once ready, dip in a little syrup and serve cool.

An almond is placed on the tip of each “finger” to resemble a real finger.

Simple Baking

In Turkey, even the usual white loaf ekmek is worth trying: crispy on the outside, soft on the inside. Buy from a bakery, store or street vendor. It is always “today”, sometimes still warm. Turks buy 2-3 ekmeks per family every day. Sliced ​​bread in bags is almost never eaten.

Simit | Simit

3 most popular Turkish dough snacks:

1. S imit | Simit (pictured). A true bagel champion. This is the gastronomic symbol of Istanbul, popular throughout Turkey. Crispy on the outside, soft on the inside, golden brown. Turkish bagel with sesame seeds is good in its pure form. Especially with a glass of sweet tea! For the sake of tourists in Istanbul, it is often sold with additives: cheese, chocolate spread, butter or jam.
2. Bazlama | Bazlama . Round Turkish flatbread. Often lush, but empty inside. It is served for breakfast with butter. And street vendors in Istanbul like to cut the flatbread lengthwise to fill it with cheese or other filling.
3. Pide Ekmek | Pide Ekmek . Regular fresh pita. In Turkey, flatbread is used to serve kebabs.

Gyullac

The sweet was first prepared in the 15th century in the Sultan's palace. Translated from Turkish, its name means “food with rose”, since in the Ottoman Empire rose water was added to the dough. This feature still exists today. Gullach is consumed during the celebration of Ramadan. This is a dessert made from sheets of dough.

Includes:

• flour;
• corn starch;
• pink water;
• almonds, pomegranate seeds for decoration.

The dough sheets are moistened with sweet milk, and walnuts are placed between the layers.

Dessert price: $8-13.

Homemade recipe

To prepare you need:

• Rice flour sheets – 10 pcs.
• Milk – 1.5 l.
• Sugar – 2 tbsp.
• Chopped walnuts.
• Rose water – 2 tbsp. l.
• Pomegranate seeds, almonds for decoration.

Cooking instructions:

1. Heat the milk, add sugar and stir. Let cool (the liquid should be slightly warm, otherwise the ingredients will stick together at high temperatures).
2. Pour half the milk and sugar into the mold.
3. Cover the bottom of the dish with sheets of dough, pour the remaining milk over each layer. Every 5 - sprinkle with chopped nuts.
4. Mix milk and rose water and pour over all the pastry sheets. Place the dessert in the refrigerator for a couple of hours.
5. Garnish with pomegranate seeds and almonds.

History of development

Turkey owes its abundance and variety of food products to its rich fauna, flora and geographical location - the country is washed by 4 seas.
The origin of many ancient recipes dates back to the Byzantine Empire. By the time of the adoption of Islam (IX century), Turkey consisted of many Turkic tribes (Seljuks, Persians, Arabs, Kurds, Assyrians), each of which had its own traditions (including in the field of cooking). Some ancient cooking methods have survived to this day:

• cooking meat on a spit (borrowed from nomadic peoples who satisfied their hunger mainly by the fire after hunting or raids);
• cooking stews in large soup cauldrons made of baked clay or porcelain;
• The technology for preparing dishes from rice, millet, buckwheat and beans has remained virtually unchanged over the past centuries.

Starting from the end of the 17th century, when trade with Spain and America improved, Turkish cuisine began to gain independence from the influence of Arab countries.
The Turkish diet includes exotic vegetables brought from afar: red bell peppers, tomatoes and potatoes. The cult of bread, which existed in the Ottoman Empire, intensifies in its successor Turkey. In addition to preparing dishes, table setting is of particular importance. In addition to the traditions of respect for food, the culinary preferences of this country were formed by the so-called. Institute of Palace Cuisine. The gigantic premises of the Topkani Palace in Istanbul, in which food was prepared for more than 10,000 people every day, are still preserved. By the 18th century About 12,000 employees (cooks, pastry chefs, bakers, etc.) worked in such kitchens.

Street food

The number of cafes, restaurants and food stalls located on the street can impress someone who is visiting this country for the first time.
Bakery products are most often sold, which is explained by the many bakeries. In street eateries you can try the following dishes and drinks:

• fresh juice;
• dondurma (sticky ice cream) and kizarmis dondurma (breaded fried ice cream);
• roasted chestnuts;
• iskender - a fatty meat dish in open pita bread;
• mussels with lemon;
• borek - puff pastry pies with different fillings;
• kumpir - baked stuffed potatoes;
• various types of kebabs and meat dishes.

Alcoholic and non-alcoholic drinks

The range of alcohol in Turkey is small compared to European countries, which is due to the religious characteristics of the country. There is aniseed vodka raki (it is diluted with water before drinking), wines based on grapes, pomegranates, melons, mulberries and beer.

In recent years, buza, a sweetish beer drink with a low alcohol content (4-6% alcohol), has become popular.

Non-alcoholic drinks are much more popular among the population:

• tea;
• ayran;
• soda and mineral water (Turks prefer to drink still);
• gasoz - sweet carbonated drinks;
• salep - a warming milk drink;
• salgam - juice from turnips, served with spicy dishes.

Kadaif

Turkish sweets (photos with names can be found in large numbers on the Internet) were loved by both ordinary people and the Sultan and his concubines. But more often the dessert was served only to the ruler and his harem, since preparing the dish is difficult. Kadaif – thin short Turkish noodles.

To prepare, use water and flour, mix and pour onto a metal tray through a sieve. Noodles are used to make desserts and other dishes.

Price: $8-10.

Homemade recipe

Turkish sweets are mostly difficult to make. For a recipe for a delicacy, as in the photo, with the name “Kadaif”, it is difficult to buy unsalted dough.

Ingredients:

• Unsalted dough – 0.5 kg.
• Butter – 200 g.
• Walnuts – 250 g.
• Sugar – 2 tbsp.
• Water – 0.5 l.

Preparation:

1. Dry the walnuts in the oven, peel and grind.
2. Mix water and sugar and boil. Leave to cool.
3. Melt the butter.
4. Place part of the dough in a baking dish, add melted butter.
5. Place the ground nuts and cover the filling with the other part.
6. Press the dough lightly.
7. Place butter on top and place in the oven.
8. Bake until golden brown, pour syrup over the hot dish.

Kazandibi

Kazandibi – translated from Turkish means “bottom of the cauldron”. The peculiarity of the dessert: it is fried until the crust is slightly burnt. Kazandibi is a milk pudding whose main ingredient is rice flour.

When making a delicacy at home, it becomes difficult to remove it from the pan so that the crust remains on the delicacy. Turkish chefs master this skill to perfection.

In Turkish restaurants, trying dessert will cost $12.

Homemade recipe

Compound:

• Milk – 1 l.
• Sugar – 1 tbsp.
• Rice flour – 4 tbsp.
• Starch – 2 tbsp.
• Powdered sugar - 3 tbsp.
• Vanilla, salt - to taste.
• Butter – 20 g (for greasing the mold).

Cooking instructions:

1. Add starch, sugar, vanilla, salt, milk to flour.
2. Mix thoroughly so that there are no lumps.
3. Boil the mixture until it thickens, stirring constantly.
4. Grease a baking dish with butter and sprinkle with powdered sugar.
5. Pour the milk mixture into an even layer. During baking, watch for the formation of a crust so that the dish does not burn.
6. You need to put the dessert in the refrigerator overnight.

Before serving, the dish should be cut into layers and carefully, keeping the crust, put out of the mold. Garnish with nuts or pomegranate seeds.

The best types of kebabs

The most popular Turkish street food is kebab and köfte. We tell you how not to mess up anything and what to eat first.

Döner kebab | Doner

There are at least 7 types of kebabs worth trying in Turkey:

1. Döner kebab | Doner . Turkey's most popular street food (pictured). Meat with spices, onions, vegetables and special sauce in pita bread or pita bread. To put it simply – Turkish shawarma. It comes from chicken or lamb.
2. Adana kebab | Adana . A Turkish dish made from minced meat stuck on a skewer. It is fried over an open fire or on a grill. It turns out to be a long flat sausage. Adana kebab is usually served with vegetables. Good price - 20 liras.
3. T ava k ebabı | Tawa . This type of kebab can only be tried in restaurants - it cannot be prepared in eateries. Minced lamb is baked in the oven with eggplants and tomatoes. Kebab looks like a meat pie. It is very juicy and filling.
4. Shish kebab | Shish . Just meat shish kebab. Try it with rice and vegetables.
5. Kazan Kebabı | Kazan . Traditional Turkish kebab, which is rarely prepared in other countries. A “sausage” of minced meat separated by eggplant slices is placed in a cauldron. The whole thing is wrapped in a huge snail and baked. Try it with tomatoes and peppers.
6. Kürdan kebabı | Kurdan . A little similar to the previous one, but more “fried”. Turkish minced meat dish with eggplant. The meat is formed into a cutlet. And then they wrap it in eggplant, pierce it with a toothpick and top it with a tomato. Meat and vegetables nourish each other. This dish is prepared in Turkey in restaurants and hotels – it’s worth a try.
7. Iskender kebab | Iskander . Thin slices of meat are placed on pita bread. And then pour it over with spicy tomato sauce and generously flavor it with yogurt. Served with herbs and vegetables. This is a regional cuisine - you are unlikely to find such a dish outside of Turkey.

Kunefe

Kunefe, an ancient Turkish delicacy, is made from kadaif noodles with goat cheese. For added sweetness, sprinkle with sugar syrup. Food coloring is used to add color to desserts. Kunefe is prepared in two types: with thin biscuit or sweet noodles, with cheese placed between the layers. The biggest dessert was prepared 9 years ago.

Price: $14-18.

Homemade recipe

What do you need:

• Kadaif dough – 200 g.
• Sugar – 1 tbsp.
• Water – 1 tbsp.
• Lemon juice – 1 tsp.
• Mozzarella or goat cheese – 150 g.
• Butter – 100 g.
• Pistachios – 200 g.

How to cook:

1. To prepare the syrup, mix sugar with 100 ml of water; bring to a boil, cool.
2. Thaw the kadaif dough strictly according to the instructions in the package, otherwise the threads will stick together. Place in a bowl.
3. Melt the butter, pour it into the dough and mix gently with your hands so that the threads absorb the butter.
4. Cut the mozzarella into slices. Grease the mold with oil; Place half of the dough in the first layer, then cheese, cover with the remaining dough.
5. Bake for 15-20 minutes until golden brown.
6. Pour in sugar syrup and garnish with pistachios. Eat the dish hot.

Lokum or Rakhat - Lokum

Turkish sweets (photos with names and recipes indicate the complexity of their preparation) are known in Asia and Europe, but Turkish delight is the most popular delicacy of all. These are soft candies, similar to marmalade, but much softer.

In production they use:

• sugar;
• molasses;
• starch;
• fruits;
• nuts;
• fruit juice.

The finished Turkish delight is sprinkled with powdered sugar. The name means “pieces” in Turkish. Honey and flour are added to some types of dessert. Many years ago, Turkish delight with rose petals was considered an exquisite delicacy. Culinary experts divide Turkish delight into several types according to shape and size (cubic, sliced, whole) and filling (fruit, white, fig).

Dessert cost: $4,5.

Homemade recipe

Compound:

• Water – 1 tbsp.
• Starch – 1 tbsp.
• Sugar – 1 tbsp.
• Citric acid - at the end of the knife.
• Vanilla – 10 g.

Preparation:

1. Mix sugar and water, add starch and cook for a short time, add vanilla.
2. For greater thickening, gelatin is added. Allow the mixture to cool.
3. Line the molds with parchment and pour out the mixture. Let it brew for 4 hours.
4. Cut into cubes, sprinkle with powdered sugar.

Cooking chak-chak: step-by-step guide

1. First, sift the flour. Add salt, baking powder and sugar (1 tbsp).
2. Mix everything. Then add milk and eggs. Knead the stiff dough. Leave for 30 minutes.
3. Roll out the dough into a thin layer using a rolling pin. Cut it into small strips no larger than one and a half centimeters in size. Heat the oil in a deep saucepan.
4. Then, in small portions, lower the strips of dough into deep fat and fry until golden brown.
5. Once cooked, remove with a slotted spoon and place on a napkin. Next, pour the sugar into a saucepan (dilute with 4-6 tablespoons of water).
6. Melt the sugar over low heat. Add honey and cook for another 10 minutes.
7. Pour the prepared syrup into the bowl with the fried dough, mix everything.
8. Before serving, place in a heap on a dish, press down and let sit in the refrigerator for 3-4 hours.
9. If desired, you can make a decoration in the form of mint leaves.

The nutritional value of one serving of chak-chak is 470 kcal. It takes approximately 5 hours to prepare. The difficulty level, according to culinary experts, is 8 out of 10 points.

Mabrume

Mabrume is a delicacy from Turkey, made using honey syrup and fillings: nuts or fruits. The dessert is sprinkled with coconut, sesame seeds or powdered sugar.

In Russia, sweets are ordered from 200 rubles/kg.

Homemade recipe

To prepare dessert with pistachios you will need:

• 200 g pistachios;
• kadaif dough;
• 2 cups granulated sugar;
• 2 eggs;
• 200 g plums. oils;
• vegetable oil, salt.

Cooking instructions:

1. Defrost the dough and spread it out.
2. Roast the pistachios in the oven and place on the dough. Roll into rolls.
3. Pour melted and cooled butter over the rolls.
4. Keep in the oven until golden brown.
5. Mix sugar with 200 ml of water and boil.
6. Pour the cooled syrup over the delicacy and leave for 2-3 hours.

Lahmacun pizza recipe

Pizza is prepared from simple ingredients. This:

• flour - three hundred grams;
• minced meat - three hundred grams;
• tomatoes for minced meat - two pieces;
• green onions - one;
• onion - one;
• olive oil - a tablespoon;
• salt - teaspoon;
• sugar - teaspoon;
• garlic - two cloves;
• parsley - a bunch;
• lemon - one;
• water – one hundred and fifty milliliters;
• yeast - ten grams;
• broth - five tablespoons;
• seasonings;
• lettuce leaves;
• one tomato for filling.

Pastalar

Pastalar in Turkey are cakes. They differ from the usual desserts in Russia: Turkish delicacies are “dry”, without impregnation and with a lot of cream. The cakes are of the same type, only their appearance distinguishes them. The cost of one piece in cafes and restaurants around the country in rubles is 150-200 rubles.

Homemade recipe

• 225 g flour;
• salt;
• 1 tsp baking powder;
• 100 g sugar;
• 100 g plums. oils;
• 3 bananas;
• 4 tbsp. spoons of sour cream;
• 150 ml whipped cream;
• 2 tbsp. spoons of walnuts and pistachios.

Preparation:

1. Combine butter and sugar, sour cream, mix, avoiding the formation of lumps.
2. Add powder and salt to flour.
3. Crush the bananas and add to the mixture.
4. Grease a baking dish with oil and lay out the mixture.
5. Place in the oven for 40 minutes.
6. Once ready, cut the cakes horizontally, brush with whipped cream, and decorate with banana slices.

Baklava (Baklava)

Turkish sweets, photos with names that whet your appetite, are known for their originality and uniqueness. The history of baklava began in the 15th century. The delicacy was first prepared for the Sultan at Topkapi Palace. An ancient recipe book with dessert preparation is kept in the museum of the building. Served to the Sultan, Vizier, and honorary statesmen.

At the wedding, the bride baked a treat for her future in-laws to show off her cooking skills. Baklava is a dessert made from sheets of thin dough. Each layer is greased with oil and filled with nut filling seasoned with honey.

There are different types of treats:

• light baklava;
• unsweetened;
• dietary;
• with pistachios.

  
  Turkish sweets are very famous all over the world for their unique taste.

The delicacy is good for the male body (nuts and honey have a beneficial effect on potency), but is harmful for the female waist. 100 g of dessert contains 600-700 kcal.

Cost of sweets in Turkey: $18/1 kg.

Homemade recipe

Compound:

• ½ kg wheat flour;
• 150 g sour cream;
• 5-6 g yeast;
• 150 ml cow's milk;
• 1 tsp Sahara;
• 300 g plums. oils;
• 3 eggs;
• 150 g honey;
• salt;
• 250 g each of powdered sugar and walnuts;
• cinnamon, vanilla to taste.

Cooking instructions:

1. Pour the sugar and yeast mixture into the heated milk.
2. Mix flour and butter with sour cream, eggs, and salt.
3. Knead the dough and set aside covered for 90 minutes.
4. Chop the toasted nuts, add powder, cinnamon and vanilla.
5. Melt the butter. Grease baking dish.
6. Divide the dough into 12 parts, one part should be larger. Roll it out and spread it with butter.
7. Place one layer of dough on top, spread the filling, and so on all the other layers.
8. The last layer must be brushed with egg.
9. The dessert is cut diagonally and set aside for a while.
10. Bake the dish in the oven for 10-15 minutes.

It is better to pour the finished delicacy with syrup and butter. Place back in the oven until golden brown.

Simit

National pastries in the form of bagels in 2010 were recognized as the most popular national product. It was mentioned in chronicles already in the 17th century. Professionals who make bagels are called simitchi.

In Istanbul, the New Mosque has

.

There is a saying in Turkish folklore: “Without simit there will be no good day!” Indeed, in Turkey it is customary to eat bagels at any time of the day with any meal.

Turkish simit

TIP Before rolling the simit in sesame seeds, brush it with grape syrup.

Traditional simit

Ingredients:

• 150 ml milk;
• 6–7 g dry yeast;
• 300 g wheat flour;
• 30 g sugar;
• 60 ml olive oil;
• a pinch of salt.

For finishing:

50 g honey or syrup for coating, 100 g white sesame seeds for sprinkling.

Pour the bulk of the flour into a deep bowl.

Add sugar, yeast, salt, mix thoroughly.

Pour warmed milk in small portions, and then olive oil in the same way.

Knead the dough, gradually adding the remaining flour.

Cover the bowl with a damp cloth and leave in a warm place for 20–30 minutes.

Using your hands, spread the dough on the table in the form of a flat cake and divide into 6 parts.

Roll each part into a ball and then turn it into a sausage.

Cover with a napkin and leave for 10-15 minutes.

Roll out each sausage into a rope 80 cm long, fold it in half, intertwine it, fasten it together and form bagels.

Mix honey with 150-20 g of water. Fry sesame seeds in a dry frying pan.

Dip the prepared simits one by one in honey syrup, roll in sesame seeds and place on a baking sheet covered with parchment paper.

Let rise in a warm place for 15-20 minutes.

Preheat the oven to 200–220 °C. Bake for 10-12 minutes.

Simits are made differently in different regions

Serve to the table hot.

Useful link

How simits are made: a detailed review with an authentic recipe

Pishmanie

The original name “shishmanie” comes from the word “shishman” - fat woman. The Turkish delicacy was named after the lover of the chef who prepared the dessert. The girl had curvy figures, but the young man loved her despite this. After the celebration, the bride’s bad character emerged, the couple divorced, and the dish was renamed pishmaniya.

The dessert is prepared from:

• flour;
• Sahara;
• water;
• oils;
• citric acid.

The main ingredient is sugar syrup mixed with toasted flour. When these components are mixed, threads are formed, which are cut and processed. The result is lumps. The delicacy is served with nuts and coffee. The dessert is healthy: it contains vitamins, potassium, magnesium . It replaces chocolate in terms of taste. In Turkey, purchasing a dessert costs $3.

Homemade recipe

Compound:

• Sugar – 1 kg.
• Lemon juice – 1 tbsp. l.
• Butter – 250 g.
• Water – 2 tbsp.

How to cook:

1. Melt butter, combine with flour. To prevent lumps from forming, stir constantly.
2. Pour granulated sugar into another bowl, add water, boil, add lemon juice. The mixture will be viscous and stretchy.
3. Grease the baking dish with oil and pour in the syrup.
4. Knead the mixture with your hands until it softens.
5. Form a ring on a floured board.
6. It is necessary to twist the ring, pressing it into the flour until it is all used.
7. Cut the mass into portions in the form of squares and triangles.
8. Garnish with chopped pistachios.

Traditional drinks

The first thing you will try in Turkey is black tea (çay). Hospitable locals often treat tourists to it for free in cafes or markets. It's really very tasty. Especially in the “right” atmosphere and from tulip glasses.

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