Sweets | Page 2 of 11
Haxhimakulle: Traditional Albanian Sweet From the City of Shkodër
Haxhimakulle is a traditional Albanian sweet. It is a round or elongated sponge cake soaked in sweet syrup. Haxhimakulle is associated with the city of Shkodër.
Saç Arası: Turkish Fried Walnut Coil
Saç arası is a traditional Turkish dessert from the city of Konya prepared from extremely thin dough, cream filling, and nuts. This sweet spiral is drenched in sugar syrup after baking. It is always served fresh and hot.
Sütlaç: Turkish Rice Pudding
Sütlaç is a traditional Turkish dessert prepared as a delicate creamy rice pudding. Its most famous version, called fırın sütlaç, is served in clay bowls and is further baked in the oven after cooking. Thanks to this, it acquires a typical dark skin with black blisters on the surface. The name itself literally translates to milk dish. Locals enjoy consuming it as a light finish to soothe the stomach after spicy meat dishes.
Zerde: Turkish Rice Pudding with Saffron
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: Turkish Delight
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: Fried Choux Pastry in Sugar Syrup
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: Turkish Dessert Made of Pistachios and Kaymak
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: Dessert Made of Kaymak and Roasted Flour
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: Traditional Turkish Almond Cookies from Kavala
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: A Traditional Turkish Almond Cookie
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.