Turkish desserts are a delicious and integral part of the country's culinary culture.
“Philosophy [nature] is written in that great book which ever is before our eyes -- I mean the universe -- but we cannot understand it if we do not first learn the language and grasp the symbols in which it is written. The book is written in mathematical language, and the symbols are triangles, circles and other geometrical figures, without whose help it is impossible to comprehend a single word of it; without which one wanders in vain through a dark labyrinth.” Different versions of 'revani' exist in many cuisines under several names throughout the eastern Mediterranean, including Greece, Turkey, Egypt and Jordan to name a few. The recipe below is an easy one that anybody can make at home. Feel free to add any flavour other than vanilla - lemon or orange zest, coconut, etc. Ingredients For the cake 3 eggs 1/2 cup sugar 1 pinch of salt 115 ml milk 115 ml vegetable oil 1 cup fine semolina 1 cup flour 1 pouch of baking powder (14 g) 1 tsp vanilla extract butter to grease the baking pan shredded coconut to garnish For the syrup 3 cups sugar 3.5 cups water juice of 1/2 lemon Method 1. Prepare the syrup first. Add in a saucepan the sugar, water and lemon juice. Boil for about 5-10 minutes over medium heat until the sugar has dissolved and the syrup has slightly thickened. Remove the pan from the stove and set aside to cool down to the room temperature. 2. Make the cake. Preheat the oven to 185 degrees. Grease a preferably square or rectangular baking pan with butter and dust it with a little flour all around. In a large mixing bowl, beat the eggs and sugar first with a pinch of salt to a fluffy and foamy light yellow cream. Use a hand blender and mix well for 5-6 minutes. Add in the milk , oil and the vanilla extract and mix for another 1 minute. Mix the flour, semolina and baking powder together in a medium bowl. Stir in the flour mixture and mix until you get a smooth batter. Do not over-mix. Pour the batter into the baking pan and bake for about 25 minutes at 180-185 degrees until the top gets golden brown or a toothpick inserted in the center comes out clean. 3. Soak the cake in the syrup. Once you remove the pan from the oven, drizzle the cool syrup all over the cake slowly using a large spoon slowly and let it soak in. When you've used up all the syrup, cover the cake with foil and let it cool down to the room temperature. Garnish with shredded coconut, ground pistachio, walnuts, or almonds before serving.
Turks do wonderful things with sugar. And not just because they have a sweet tooth. Sweetness actually has spiritual importance going back way before the
Here are the best Turkish desserts that you can make at home. From baklava to candies or puddings, you will find all sweets from Turkey here.
In this post, we’ll tell you the story of tulumba tatlisi. This post covers the traditional tulumba recipe, the origin of the sweet, the local variations, and much more!
Turkish Dessert Tulumba is a simple yet tasty dessert!
Savor the opulent and delightful flavors of Cezerye with Pistachios, a traditional Turkish dessert that transports the historical tastes of Anatolia directly to you. Crafted with care and expertise, this premium delight is perfect for any occasion. Created from caramelized carrots and generous portions of pistachios, it is elegantly coated with shredded coconut for an extra layer of sweetness. Cezerye is a soft and delectable treat reminiscent of the renowned Turkish delight.
Hazelnut Coconut Turkish Delight - Fresh Turkish Delight - Turkish Sweet * Double roasted hazelnut delight is a delicious Turkish dessert prepared with a special method. Made using high-quality hazelnuts, this delight gains a special flavor with the double roasting. * Double roasted hazelnut delight has an intense flavor and aroma thanks to the double roasting of the hazelnuts. The consistency and flavor of the delight is obtained by using high quality ingredients. You can choose this special delight for yourself or as a gift for your loved ones. * All products are sent to anywhere in the world with express shipping.
Trilece is the Turkish take on the stunning tres leches layer cake. A sponge cake soaked with three milk syrup then topped with fluffy whipped cream and a thin layer of buttery caramel.
Merhaba From Türkiye 👋 First, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweets you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. Künefe or kanafeh or kunafeh or kunafah or ... I don't know any other names of it.. But basically, it's a sweet pastry made from wiry kadaif filled/ layered with unsalty soft cheese and soaked in sugar syrup. Served hot or at room temperature. Künefe is popular in Turkey and in some Mediterranean countries (as a former Ottoman Empire). In Turkey, some cities (like Hatay, Adana, Mersin, Sanliurfa, Mardin) had claimed where this Künefe originated from. But according to sources Künefe originally from Arabian. The soldiers of the Ottoman Empire which were sent on the road to the establishment of the Republic have gone to Yemen. Some of the troops here had made some "sweets/ dessert" and then later when they (ottoman soldiers) have returned to their home they started to learn making this dessert. Künefe came to Mersin the end of the year 1930, and to Hatay at 1940s. I ate this sweet pastry the first time a few years ago when I got to Turkey for 1st time ( I think it was around 2008). And my first impression was this dessert was away too sweet for me.. any Turkish dessert was too sweet for me as they mostly soaked in thick sugar syrup. But after a few years of living here slowly, my taste has adapted, but still, I eat some sweets in moderation. This popular and everybody's favorite dessert is surprisingly easy to make. Here I use a plate specially for making Künefe. It has about 15 cm in diameter with deep-set in the middle part (around 12 mm depth). But feel free to use baking tray or pan. The recipe I saw from one of TV program I saw, and.. there wasn't an exact amount of ingredients used. You need to know that this künefe has a thin layer with a cheese layer in between. Press the kadaif pretty hard to make it solid and flat. yeaah... for me who living in Turkey, it's very easy for me to get this dessert around the corner, but again, since I'm living here -which is easy to access to all ingredients - I want to experience (not mastered though) how to make this famous dessert for my family. So for you who wants to experience Turkish dessert for your family... here recipe I use: Serve 3~4 plate diameter 15cm Ingredients: For thick sugar syrup (make ahead): 650~700 gr sugar 400 ml water 1 tsp corn syrup (optional) 1/2 lemon, juiced, and zest. ⇒Mix all ingredients and heat until rolling boil. Chill to room temperature until ready to use. I use unsalted string cheese For kadayif pastry: About 350 gr stale wiry kadayif* about 400 gr good quality butter, soften at room temperature 2 Tbsp molasses ( I use grape molasses) "künefe soft cheese" unsalted (here mostly people use Hatay cheese or string cheese) Pistachio and clotted cream (turk; kaymak) for serving. (*) I use fresh kadayif then keep at room temperature and unwrap so it gets dry a bit. Kadayıf string How to make: 1. Roughly chopped kadayif into smaller part 2. Mix soften butter with grape molasses. Take your künefe plate (or use baking tray or cast iron pan), generously rub with butter. 3. Scatter chopped kadayif over butter. I didn't measure exactly how many grams (around 50 gr each layer). Then press firmly with your palms or something flat and heavy so you will get firm and solid layer. 4. Layer the cheese evenly over kadayıf. 5) Again cover with kadayif and press firmly. 6) Heat over a low flame while pressing the surface with something flat. Cook until brown, you can see the edge become brown and künefe can easily separate from plate. 7. Now this is a little bit tricky step.... How to turn over your künefe. Take one flat plate, put face down over künefe plater then with fast movement flip over those plates... taddaaa... 8. Generously rub again künefe plater with butter before slip over your künefe. 9. Cook other side over low heat evenly until golden brown. Once off from stove, generously flush künefe with sugar syrup. Serve warm or room temperature. Sprinkle with chopped/ powdered pistachio and dollop of clotted cheese (kaymak). I skip kaymak because I think I already gain some big calories with this dessert (^,^) Warning: This food is highly recommended while you visit Turkey, especially to these area: Hatay, Sanliurfa, Gaziantep, Mardin, Adana, Mersin and around that area (^,^) Do not think about your diet program while enjoy this. Note and bookmark this recipe cause it's addictive dessert, you might want it again and again (^,^) Source: History of Kunefe Ottoman Empire Kanafeh Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ⇊ ⇊ ⇊ ⇊ ⇊ PIN THIS FOR LATER ⇊ ⇊ ⇊ ⇊ ⇊ Shop for the ingredients: loading...
A delightful Turkish dessert made with shredded kadayif dough noodles, syrup and pistachios.
Turkish delight or also known as lokum is a confection made purely on a gel of cornflour or starch and sugar.
“Philosophy [nature] is written in that great book which ever is before our eyes -- I mean the universe -- but we cannot understand it if we do not first learn the language and grasp the symbols in which it is written. The book is written in mathematical language, and the symbols are triangles, circles and other geometrical figures, without whose help it is impossible to comprehend a single word of it; without which one wanders in vain through a dark labyrinth.” Different versions of 'revani' exist in many cuisines under several names throughout the eastern Mediterranean, including Greece, Turkey, Egypt and Jordan to name a few. The recipe below is an easy one that anybody can make at home. Feel free to add any flavour other than vanilla - lemon or orange zest, coconut, etc. Ingredients For the cake 3 eggs 1/2 cup sugar 1 pinch of salt 115 ml milk 115 ml vegetable oil 1 cup fine semolina 1 cup flour 1 pouch of baking powder (14 g) 1 tsp vanilla extract butter to grease the baking pan shredded coconut to garnish For the syrup 3 cups sugar 3.5 cups water juice of 1/2 lemon Method 1. Prepare the syrup first. Add in a saucepan the sugar, water and lemon juice. Boil for about 5-10 minutes over medium heat until the sugar has dissolved and the syrup has slightly thickened. Remove the pan from the stove and set aside to cool down to the room temperature. 2. Make the cake. Preheat the oven to 185 degrees. Grease a preferably square or rectangular baking pan with butter and dust it with a little flour all around. In a large mixing bowl, beat the eggs and sugar first with a pinch of salt to a fluffy and foamy light yellow cream. Use a hand blender and mix well for 5-6 minutes. Add in the milk , oil and the vanilla extract and mix for another 1 minute. Mix the flour, semolina and baking powder together in a medium bowl. Stir in the flour mixture and mix until you get a smooth batter. Do not over-mix. Pour the batter into the baking pan and bake for about 25 minutes at 180-185 degrees until the top gets golden brown or a toothpick inserted in the center comes out clean. 3. Soak the cake in the syrup. Once you remove the pan from the oven, drizzle the cool syrup all over the cake slowly using a large spoon slowly and let it soak in. When you've used up all the syrup, cover the cake with foil and let it cool down to the room temperature. Garnish with shredded coconut, ground pistachio, walnuts, or almonds before serving.
A super yummy milk-based pudding recipe with rice. No egg or heavy cream is required. It is light, rich and creamy. You can make it ahead of time and keep it in the refrigerator for a few days.
Turkish Inspired Eggs - Cilbir , You haven’t brunched right until you’ve tried Cilbir! This Turkish inspired breakfast features perfectly poached eggs nesting in a creamy yogurt base with
Mixed baklava is a special selection of the most popular and rich flavors of Turkish cuisine. Consisting of different types of baklava prepared with traditional methods, this box full of flavor appeals to both the eyes and the palate. Each variety stands out with its thinly rolled dough, thick syrup and abundant ingredients such as pistachios or walnuts. This mixed baklava, which you can serve to your guests or present as a gift to your loved ones on special occasions, is the perfect choice for dessert lovers.
Semolina cake soaked into lemon flavored syrup.
A super yummy milk-based pudding recipe with rice. No egg or heavy cream is required. It is light, rich and creamy. You can make it ahead of time and keep it in the refrigerator for a few days.
Simit is a crunchy, ring shaped, braided street bread with an amazing nutty flavor of toasted sesame seeds.
With the help of food science, this authentic Turkish delight recipe from Narnia is as close to foolproof as a confectionery recipe can get. Perfectly chewy and sweet, "lokum" is traditionally vegan & gluten-free. Read on to find out its fascinating history, as well as all the key tips and troubleshooting suggestions for Turkish delight.
Kunafa Recipe
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
Pistachio Coconut Turkish Delight - Sultan Delight - Soft Candy * The loving white Turkish delight and pistachio meeting will create a unique feast on your palate! Don't forget to taste this Turkish delight created by master hands with 200 years of experience. * All products are sent to anywhere in the world with express shipping.
A delightful Turkish dessert made with shredded kadayif dough noodles, syrup and pistachios.
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
Wall poster with Turkish dessert chocolate soufflé dessert recipe. Printable PDF
Tulumba is a popular Turkish dessert made from fried dough soaked in sweet syrup. This easy recipe will help you recreate this tasty treat at home.
Trilece is a very light sponge cake is soaked in 3 kinds of milk - Evaporated Milk, Condensed Milk and Double Cream. It is topped with whipped cream and a dark Caramel. This version hails from Albania and is also popular in Turkey.
I bet you have been looking at this picture thinking “that is gluten-free???”… Yes, indeed, it looks rather miraculous and I would love to take full credit for this creation, but …
Indulge in the authentic taste of Turkey with our premium assortment of Turkish Delight, presented in a 500-gram box. This delightful collection includes a variety of flavors to satisfy every palate: Rose: Fragrant and traditional, made with real rose petals. Pistachio: Rich and nutty, featuring whole pistachios. Walnut: Earthy and satisfying, with crunchy walnut pieces. Almond: Smooth and delicate, with roasted almonds. Plain: Simple yet delicious, the classic Turkish Delight. Chocolate: A decadent twist, with a chocolate coating. Fruit-Flavored: A burst of fruity goodness with natural flavors. Coconut: Sweet and tropical, coated in shredded coconut. Hazelnut: Nutty and flavorful, with whole hazelnuts. Bird's Delight: Traditional bite-sized pieces, perfect for snacking. Perfect as a gift or a treat for yourself, each piece is crafted with care, using only the finest ingredients. Experience the magic of Turkish confectionery with every bite!
This delicious Turkish semolina halva dessert also known asIrmik helvası can be prepared in just 25 minutes using just a few ingredients.
