Tatlılar

Homemade Turkish Delight (Ev Yapımı Lokum)

Starch and sugar syrup stirred for forty minutes. Cut the time short and it will not set; go over and it…

6 hr 5 minHard

Tatlılar

Semolina Milk Pudding (Sütlü İrmik Tatlısı)

The semolina is toasted in butter and the hot milk added slowly. Rush it and it lumps.

2 hr 30 minEasy

Tatlılar

Hanım Göbeği

The dough goes into warm oil and heats with it. Dropped into hot oil it stays raw inside.

1 hr 20 minMedium

Tatlılar

Bülbül Yuvası

Pastry wound on a rolling pin and gathered, with pistachio in the middle. Cold syrup onto a hot dessert.

1 hr 35 minMedium

Tatlılar

Stovetop Rice Pudding (Ocakta Sütlaç)

Rice pudding without the oven. The rice cooks in milk, starch gives the body, cinnamon goes on at the table.

3 hr 55 minEasy

Tatlılar

Şambali

An İzmir dessert. A semolina and yoghurt batter baked and met with warm syrup.

1 hr 35 minEasy

Tatlılar

Baked Rice Pudding (Fırında Sütlaç)

Freckled and browned on top, warm and thick underneath. The classic milk pudding, baked in bowls and firmer…

1 hrEasy

Tatlılar

Tel Kadayıf

Separating the strands and rubbing them with plenty of butter is the whole job. A strand with no butter burns.

2 hrMedium

Tatlılar

Şöbiyet

Baklava with clotted cream. Folded into a triangle, with pistachio and cream going in together.

3 hr 25 minHard

Tatlılar

Baklava

Forty layers of pastry, ground pistachio and boiling butter. The temperature of the syrup decides how crisp…

3 hr 50 minHard

Tatlılar

Tulumba

The dough goes into cold oil and heats with it. That is why it comes out hollow and crisp.

1 hr 30 minHard

Tatlılar

Burma Kadayıf

Kadayıf is rolled around walnuts and gathered on a rolling pin into ruffles. The ruffles are what hold the…

2 hr 5 minHard

Tatlılar

Künefe

The cheese must be unsalted so it melts and stretches. Cooked in a copper tray on the hob, browned on both…

50 minMedium

Tatlılar

Kalburabastı

The dough is pressed against a sieve to take its pattern. That pattern is where the syrup clings.

1 hr 40 minMedium

Tatlılar

Revani

A semolina cake soaked in syrup. The proportion of semolina decides whether it is dry or wet.

1 hr 20 minEasy

Tatlılar

Şekerpare

A semolina dough that swells as it takes up the syrup. Over-kneading makes the dessert hard.

1 hr 30 minEasy

Tatlılar

Semolina Halva (İrmik Helvası)

Flour halva made with semolina: grainier and quicker. Pine nuts are not optional.

40 minEasy

Tatlılar

Flour Halva (Un Helvası)

Toasting the flour long in butter is the only technique. When the colour reaches hazelnut shell it is ready.

45 minMedium

Tatlılar

Lokma

A loose leavened batter dropped into the oil with a spoon. Being hollow comes from how slack the batter is.

1 hr 50 minMedium

Tatlılar

Kazandibi

The base of tavukgöğsü is deliberately caramelised. That scorched layer is the name of the dessert.

5 hrHard

Tatlılar

Güllaç

The dessert of Ramadan. The güllaç sheets are not cooked, they soften in warm milk. No oven, no hob.

4 hr 40 minEasy

Tatlılar

Aşure

Wheat, pulses, dried fruit and nuts. The starch from the wheat thickens the dessert by itself.

5 hrMedium

Tatlılar

Supangle

A chocolate pudding. Dark chocolate added off the heat keeps it glossy.

3 hr 40 minEasy

Tatlılar

Keşkül

An almond milk pudding. Peeling and grinding the almonds gives the dessert all its character.

3 hr 55 minMedium