Turkish cuisine, one of the first cuisines that comes to mind when it comes to desserts, leaves unforgettable traces on the palate with its centuries-old recipes and rich cultural accumulation. In this journey of flavour that extends from the Ottoman palace tables to the humble homes of Anatolia, traditional desserts are both indispensable for holidays and among the flavours that accompany the most enjoyable moments of daily life. In this geography where dairy and sherbet desserts are blended skilfully, some desserts have become not only local but also national symbols over time. If you want to get to know the most characteristic desserts of Turkish cuisine more closely and discover the stories behind these flavours, you are in the right place. So, what are the best Turkish Desserts? Let's explore them together 👇
Most Famous Turkish Desserts: Sweet Classics You Must Try
Baklava: The Pinnacle of Syrup-Soaked Desserts
When it comes to the most iconic dessert in Turkish cuisine, baklava is the first thing that comes to mind. This unique delicacy, which is particularly associated with Gaziantep, has also been recognised by UNESCO as part of the ‘intangible cultural heritage of humanity.’ Baklava is prepared by layering very thin sheets of phyllo dough and sprinkling them with plenty of crushed Gaziantep pistachios or walnuts. It is then baked with melted butter poured over it and finally drenched in boiling syrup.
The history of baklava goes back a long way. A favourite of the Ottoman palace kitchen, baklava was distributed to soldiers during Ramadan as part of the ‘Baklava Alayı’ (Baklava Parade). Thus, this dessert was not only a delicacy but also part of a social and historical ritual.
Today, different types of baklava are produced in every region of Turkey, using different shapes and ingredients. Pistachio baklava, walnut baklava, şöbiyet, bülbül yuvası, and saray sarması are among the most well-known varieties.
Künefe: Cheese-Filled Love Made with Shredded Pastry
Künefe, a traditional hot dessert from Hatay and its surroundings, stands out among the most famous Turkish desserts with its unique structure. Unsalted cheese is placed between layers of shredded phyllo dough and fried on both sides in a pan with butter. The hot syrup poured over it softens the exterior while maintaining a slight crispiness, while the stretchy texture of the cheese inside creates a visual feast.
The most distinctive feature of künefe is that it is consumed hot. Therefore, it is served immediately after cooking. Hatay künefe is a geographically protected product, and the type of cheese used, cooking time, and presentation are subject to specific standards. It is usually served with clotted cream or pistachios on top.
Milk-Based Desserts: Delicacies That Stand Out for Their Lightness
Milk-based desserts have a special place in Turkish cuisine. These desserts are preferred especially in summer or after meals because they are lighter than syrup-based desserts.
Sütlaç
Sütlaç, made with rice, milk and sugar, can be prepared both in the oven and in a pot. Oven-baked sütlaç stands out with its browned top layer. Sütlaç, which also has an important place in Ottoman cuisine, is an indispensable part of home desserts today.
Kazandibi
Kazandibi is a traditional milk-based dessert made by caramelising the bottom of muhallebi. It stands out with its slightly burnt aroma, unique texture and visual presentation. This dessert is one of the classics of Ottoman palace cuisine and is also known as the caramelised version of chicken breast dessert.
Tavuk Göğsü
It may be surprising for those hearing about it for the first time, but chicken breast dessert is actually made with boiled chicken meat that has been separated into fibres. However, since it is cooked with milk, rice flour, and sugar, the taste of the chicken is not noticeable. This dessert holds a special place both technically and in terms of taste.
Syrup-based Pastries: Strong Representatives of Traditional Flavours
Syrup-based desserts are one of the cornerstones of Turkish cuisine. These desserts are often prepared during holidays and special occasions.
Tulumba Dessert
Tulumba is a pastry that is crispy on the outside and soft on the inside. The dough is fried in hot oil and then immediately dipped in cold syrup. Although it is commonly found among street foods, it is also frequently made at home and in pastry shops.
Lokma
Lokma, which is distributed in Izmir and its surroundings, especially during religious ceremonies and charity days, is prepared by frying flour dough and dipping it in syrup. In recent years, modern touches such as chocolate and various sauces have been added to lokma dessert.
Tel Kadayıf
Tel kadayıf is a traditional and very filling dessert made by baking dough shaped into thin strands with walnuts in between and then soaking it in syrup. In Eastern Anatolia, versions of kadayıf with custard are also quite popular.
Güllaç: The Essential of Ramadan
Güllaç is a milk-based dessert that has been around since the Ottoman Empire and is synonymous with Ramadan. Güllaç leaves are softened with rose water and sweetened milk, then layered. Walnuts are sprinkled between the layers, and pomegranate seeds or pistachios are added on top for decoration. Güllaç, which has been part of Turkish cuisine since the 14th century, is an indispensable part of Ramadan tables with its lightness and mystical presentation.
Kemalpaşa Dessert: From Bursa to All of Turkey
Kemalpaşa dessert takes its name from the Mustafakemalpaşa district of Bursa. These small round desserts, which contain cheese, are sold ready-made and prepared at home with syrup. This dessert, which can be consumed hot or cold, is usually served with clotted cream.
Revani, Şekerpare and Kalburabastı: Syrup-soaked Cakes and Cookies
These three desserts are particularly popular among traditional Turkish desserts made at home.
Revani
Revani, prepared by pouring syrup over semolina cake, is a beloved dessert with its light and spongy texture. It also comes in lemon or orange flavours.
Şekerpare
Small round cookies made by kneading flour, semolina and butter are dipped in walnuts, baked and then soaked in syrup. Şekerpare is one of Turkey's most traditional and practical desserts.
Kalburabastı
This dessert, made with walnut dough and pressed into traditional kalbur moulds to create a pattern, is a classic on holiday tables.
Regional Desserts: Anatolia's Sweet Treasures
Each region has its own unique desserts. These are often shaped by the region's products and cultural structure.
Cezerye
Cezerye, which is unique to Mersin, is made with carrots, sugar and spices. Walnuts or hazelnuts are added and it is served in a roll shape. It is a very nutritious and energy-giving dessert.
Kaysefe
Kaysefe, a dessert from the Erzurum cuisine, is made by boiling dried apricots, frying them in butter and garnishing them with walnuts. It is also a healthy option due to its natural sugar content.
Bici Bici
Popular in Adana and the Çukurova region during the summer months, bici bici is made with starch jelly and rose syrup. It is served with grated ice on top.
