Baklava is a sweet dessert formed by alternating layers of thin filo dough, chopped nuts, and sweet syrup. The most common fillings are pistachios or walnuts. Many nations dispute its origin, but it was perfected by confectioners in the Ottoman Empire. There are countless types and shapes of baklava; cold milky baklava is also popular.
Dondurma is a traditional Turkish ice cream known for its extraordinarily dense and chewy consistency. It resists melting even in the hot summer sun. It owes its unique properties primarily to salep from wild orchids and a resin called mastic. Thanks to them, the dessert's structure resembles chilled dough rather than cream. Street vendors therefore perform a renowned show with it and stretch it with long metal rods. They often tease customers and don't just give them the cone.
Halka tatlısı is a Turkish street dessert in the shape of a fried, ridged ring soaked in sugar syrup. It belongs to the most widespread and affordable sweets in the streets of Istanbul. The basis of the dish is a specific choux pastry extruded directly into hot oil. The hot fried pieces are immediately tossed into cold syrup. Thanks to the thermal shock, the surface remains crispy, but the porous inside soaks up the liquid like a sponge. Deep grooves also help trap even more sweet juice.
Pişmaniye is traditional Turkish cotton candy. Unlike ordinary cotton candy, it contains roasted flour and butter. This gives it a nutty aroma and fibrous texture. Its traditional preparation requires great physical strength and coordination. Pişmaniye is a popular Turkish souvenir.
