For centuries, Turkish dessert making has dazzled all curious people in the West, who are interested in this subject. It is frequently observed in the distinguished books of world cuisines that Anatolia is mentioned as a turning point in the history of dessert making. It is known that Turkish dessert making is a result of a specific blending of the eastern and western taste cultures, affecting all these cultures again in a sweet cycle.
Mado is the natural inheritor of the Turkish dessert making tradition and the passion for the taste introducing new desserts to people. Let’s take a journey together to the traditional Turkish Desserts that will seduce dessert lovers.
Kadayıf is an important dessert as one of the most popular tastes on our tables. Burma kadayıf with pistachio, in which kadayıf has a crispy consistency and contains the unique flavor of pistachio, is the favorite dessert for many people.
Baklava is an important sweet pastry in the Turkish, Middle Eastern, Balkan and South Asian cuisines. Each type of baklava, which is one of the most prominent options for the dessert culture in Turkey, offers a completely-different taste. It is made by placing walnuts, pistachios, almonds or hazelnuts between thin phyllo dough, depending upon the local preferences.
As one of the traditional Turkish desserts; güllaç is among the indispensable desserts during the month of Ramadan every year. Güllaç attracts great interest because it is a mild dessert for stomach. Phyllo with corn starch, rose water, milk and sugar are used in the making of this traditional Turkish milk dessert. The refreshing flavor of rose water plays an important role in choosing this dessert particularly during the month of Ramadan.
Fıstıklı Dolama (Wrap with Pistachio):
A favorite dessert for pistachio lovers, also known as Wrap with Pistachio, is a taste that contains plenty of pistachios, and is prepared in the form of wrap. Plenty of large pistachios are placed in between.
Şekerpare, one of the most special tastes of our traditional cuisine, is an indispensable part of Turkish desserts. The dough, which is formed by mixing flour, oil, powdered sugar, egg and lemon zest, is cooked in the oven and prepared by pouring cold syrup on it.
The homeland of kunafah in Turkey, which is believed to be originated from Syria and Lebanon, is the Southeast region, particularly Hatay City. Although there are several types of kunafah, its general method of making is same. A type of unsalted cheese is placed between two layers of kadayıf, it is cooked slightly and served hot by adding non-thickened sugar syrup and pistachios.