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.
Lokum is a Turkish jelly confection. It consists of small elastic cubes coated in fine sugar or starch. The modern recipe originated in Istanbul at the end of the 18th century, when confectioners began using refined sugar and cornstarch. Thanks to this, the sweet acquired its typical velvety consistency. Luxury variants are full of roasted pistachios and nuts.
Tulumba is a sweet dessert made of fried choux pastry that is dipped into cold sugar syrup. Visually, it resembles small golden cylinders with ridges similar to Spanish churros. This delicacy, originally from the Ottoman Empire, is popular today in Turkey, the Balkans, and the Middle East.
Katmer is a traditional Turkish dessert consisting of thin dough, pistachios, and thick kaymak cream. Unlike baklava, this sweet treat is always prepared fresh. It is served immediately after baking, cut into smaller pieces. To balance the intense sweetness, it is often complemented by a glass of cold milk or strong tea.
Konya höşmerim is a rich, creamy dessert typical of Central Anatolia. Unlike the grainy cheese version known throughout the rest of Turkey, this variation has a smooth consistency and a darker caramel color. Its specific flavor comes from thoroughly roasting flour in melted kaymak and butter. It tastes best when served warm, traditionally topped with crushed pistachios or walnuts.
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.
Macun şekeri is a traditional Turkish confectionery resembling a lollipop. It is a thick and stretchy caramel paste wound onto a wooden stick. This soft substance slowly dissolves in the mouth while releasing intense herbal and fruity notes. The sweet allegedly originated in the 16th century as a medicine for the mother of Sultan Suleiman.
İrmik helvası is a traditional Turkish dessert made from semolina, butter, sugar, milk, and pine nuts. The sweet resembles a warm and thick porridge rather than the classic dry halva made from sesame paste. In Turkey, this dessert has a strong social significance; it is prepared, for example, at the birth of a child or a death in the family.
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.
