Desserts, cakes, pies, filled croissants, Italian ice cream, French macaroons, candies … Just everything that sweetens our lives. One of my favourite sweets are the cheesecakes.
Trilece is a light sponge dessert made from a fluffy sponge soaked in a mixture of three types of milk: cow's milk, condensed milk, and cream. After absorbing the milk mixture, the dessert becomes exceptionally juicy. It is served chilled, often topped with caramel or other syrups. In Albania, the Balkans, and Turkey, trilece has become an integral part of local cuisine.
Zerde is a traditional Turkish rice pudding with saffron. Its origins date back to the Ottoman Empire. The name comes from the Persian word "zard," meaning yellow. Unlike the very similar Iranian dessert sholeh zard, zerde has a thinner consistency.
Kavala kurabiyesi are traditional Turkish almond cookies from the city of Kavala, now located in northern Greece. They are made from flour, butter, almonds, powdered sugar, and vanilla sugar, with their typical shape being a crescent. After baking, the warm cookies are coated in powdered sugar. They are perfect with coffee or tea.
Acıbadem is a traditional Turkish almond cookie. It originates from the Ottoman Empire, likely from the Istanbul area, with the first documented mentions of the cookie dating back to the 18th century. Acıbadem is traditionally served with Turkish tea or coffee and can be enjoyed in many Turkish pastry shops or bakeries.
Sholeh zard is a traditional Iranian dessert made from rice, saffron, sugar, and rose water. It stands out for its vibrant yellow color. Sholeh zard has deep roots in Persian history and is closely associated with religious and festive occasions, such as Ramadan, weddings, and the Iranian New Year. For me, it is one of my favorite Iranian desserts.
Qottab is a traditional Iranian sweet pastry made from delicate dough filled with a mixture of nuts and spices. This confection originates from Yazd, where it has been made for generations and is an integral part of holidays, celebrations, and everyday joys. Qottab is traditionally fried in oil, but its lightness and delicacy will pleasantly surprise you.
Bastani sonnati, literally "traditional ice cream," is the pride of Iranian confectionery. It is made from whole milk, cream, sugar, and rose water, with saffron, cardamom, or pistachios adding an irresistible flavor and aroma. Salep, a powder from orchids, plays a key role, giving the ice cream its smooth, elastic, and slightly chewy texture. Another characteristic feature is the inclusion of thin slices of frozen cream, "khameh."
Gosh-e fil & doogh is a traditional combination of the sweet dessert known as gosh-e fil and the sour yogurt-based drink doogh, which is typical of the city of Esfahan. Gosh-e fil, meaning "elephant ears," is a fried dessert made from simple dough, soaked in sweet syrup flavored with rose water, saffron, or cardamom. Doogh is a salty and refreshing drink made from yogurt, water, and mint. Together, they create a perfect contrast.
Khoresh-e mast is a unique Iranian dessert from the city of Esfahan. It is made from lamb, thick yogurt, saffron, rose water, and sugar. The dessert is served cold, often garnished with walnuts and barberries. Despite containing meat, it tastes delicate and sweet, with a slightly stretchy texture. Khoresh-e mast is one of Esfahan's most famous regional specialties and, due to its use of meat, one of the most unusual desserts in the world.
Havij bastani is a traditional Iranian delicacy that combines fresh carrot juice and creamy ice cream. The taste of havij bastani is exceptionally sweet, fresh, and creamy at the same time. This drink is especially popular in Iran during the summer months. Although the combination of carrot juice and creamy ice cream may seem unusual, the flavor is absolutely harmonious.
