Sweets | Page 3 of 11
Macun Şekeri: Traditional Turkish Lollipop
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: Turkish Semolina Halva
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: Iranian Rice Pudding With Saffron
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: Fried Iranian Pastry Filled with Nuts
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: Traditional Iranian Ice Cream
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: A Typical Specialty From Esfahan
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: Yogurt Dessert with Meat
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: Carrot Juice with Ice Cream
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.
Koloocheh Fuman: A Typical Iranian Regional Pastry
Koloocheh Fuman is a typical Iranian pastry originating from the city of Fuman in the Gilan province. This round pastry, with a diameter of 10-15 cm, features characteristic spiral patterns on its surface, imprinted by hand or using molds. Koloocheh Fuman is one of the most renowned regional specialties of Iran. Its filling reminds me of Czech spa wafers.
Kek-e Yazdi: A Traditional Cupcake From Iranian Yazd
Kek-e Yazdi is a traditional cupcake from the Iranian city of Yazd. It has a fluffy texture and a strong aroma of cardamom. This sweet treat, resembling a small muffin, is one of the oldest and most famous recipes in Persian pastry-making, which frequently incorporates aromatic ingredients such as rose water and ground cardamom.