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Turkish dessert crepe filled with walnut and topped with sweet syrup and chopped pistachio Şöbiyet: Phyllo pastry Similar to baklava but filled with sweet cream and nuts Supangle: Cake, pudding Chocolate pudding topped cake garnished with chopped pistachio or shredded coconut Sütlaç: Pudding, dairy It is a dessert made using rice, milk and ...
Cezerye is a semi-gelatinous traditional Turkish dessert made from caramelised carrots, shredded coconut, and roasted walnuts, hazelnuts, or pistachios. [1] [2] Cut into matchbox-sized rectangular chips, it is traditionally served on special occasions. It originated from the Turkish province of Mersin. [3]
Tavukgöğsü (Turkish: tavukgöğsü, [taˈvukɟœːˈsy], "chicken breast") is a Turkish milk pudding made with shredded chicken breast. [1] It was a delicacy served to Ottoman sultans in the Topkapı Palace, and is now a well-known dish in Turkey.
Lokma is a dessert made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ), "judge's morsels". [2] [3] [4]
Bici bici is a very light dessert, typical of southern Turkey and the Mediterranean region in general, especially the provinces of Adana and Mersin, where it is especially consumed in the summer. [1] The name of the dessert comes from the sound made when the starch is squeezed between the fingers.
The desert has a crispy dough layer on the outside and a fluid cream filling on the inside. Different stories have been published by Turkish media about who made the kurabiye first. [3] [4] According to Google Trends, the İzmir Bomb has been the 6th most searched recipe in Turkey in 2020. [5] [6]
Şekerpare (lit. piece of sugar) is one of the popular desserts in the Turkish cuisine. [1] Mainly prepared by baking some soft balls of almond based pastry dipped in thick (optionally) lemon-flavored sugar syrup, şekerpare is pronounced "sheh-kehr-PAH-reh" in Turkish.
The dessert is said to have origins in Ottoman cuisine. According to Süheyl Ünver who authored the foundational book of post-Ottoman Turkish cuisine called Tarihte 50 Türk Yemeği (50 historical Turkish foods), an 18th century recipe was recorded by a judge from the Ottoman city of İzmir. The dough for this dessert is made with egg whites ...