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A fruit-based dessert made with quince Originating in the city of Bursa. Badem ezmesi: Nuts Marzipan: Baklava: Phyllo pastry A type of phyllo pastry filled with finely chopped nuts and soaked in sharbat syrup. Bağaça: Tahini Cake Bağaça is a kind of tahini cake originated from Antalya. Ingredient in use are flour, butter, sugar, tahini ...
Bülbül yuvası (Turkish: bülbülyuvası Arabic: عش البلبل Ush Al-Bulbul), literally "nightingale's nest", [1] [2] is a Middle Eastern phyllo dough dessert. It takes its name from its hollow and circular shape. Having been baked, warm syrup is sprinkled, and the hollow center is filled with pistachios before being served.
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]
Turkish delight, or lokum (//lɔ.kʊm//) is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon. Other common flavors include cinnamon and mint.
Ekmek kadayıfı is a specialty dessert of Turkish cuisine but it is also known in many regions that were historically part of the Ottoman Empire. The Turkish name of the dessert literally translates as "Kadayıf made of ekmek (Turkish bread)" giving clues on its preparation. The dessert is usually served with kaymak, a kind of clotted cream.
[23] [24] However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and ground sesame similar to modern pasteli or halva, and no dough, certainly not a flaky dough. [25] Another recipe for a similar dessert is güllaç, a dessert found in Turkish cuisine and considered by some as the origin of baklava. [26]
Galata's ice cream master, Erkan Gozal, specializes in the "ice cream show," flipping and swapping cones, toying with the customers and adding a sense of whimsy to the Long Beach scoop shop.
The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish. In Armenian cuisine it may be called either pomp or tulumba (Armenian: թուլումբա). Tulumba features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek (Greek: τουλούμπα), Azeri (Azerbaijani: Ballıbadı) and Turkish cuisines.