Tatlılar
Tavukgöğsü
Boiled chicken breast pulled into fine threads and worked into the pudding. The texture comes from those…
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Profiteroles (Profiterol)
Hollow balls of choux, a pastry cream filling and chocolate sauce. Not opening the oven door is critical.
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Baked Milk Pudding (Fırın Muhallebisi)
Milk pudding browned on top in the oven. Egg yolk gives that golden surface.
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Muhallebi
Three ingredients and one technique: slaking the starch in cold milk. Skipping that step is the only cause of…
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Sütlü Nuriye
Baklava layers meeting milk instead of syrup. The result is lighter and softer.
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Magnolia
Layers of biscuit, pudding and fruit. No baking, only chilling.
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Trileçe
A sponge soaked in three kinds of milk, topped with caramel. Pricking it is essential if it is to take the…
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Quince Dessert (Ayva Tatlısı)
The quince seeds give the syrup its body and that red colour. Throwing the seeds away is the biggest mistake.
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Ekmek Kadayıfı
A ready-made dried base takes up syrup and clotted cream goes on top. Ten minutes of work and half an hour of…
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Sour Cherry Bread Pudding (Vişneli Ekmek Tatlısı)
Stale bread softens in syrup and sour cherries balance it. The most economical dessert there is.
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Kemalpaşa Tatlısı
Small curd cheese balls boiled in syrup until they swell. They need a long time in the syrup.
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Fig Dessert with Walnuts (İncir Tatlısı)
Dried figs stuffed with walnut and cooked in milk. Three ingredients, half an hour.
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Pumpkin Dessert (Kabak Tatlısı)
The pumpkin is left overnight with sugar and cooks in its own liquid. Adding water makes it collapse.
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Zerde
A rice pudding coloured yellow with saffron. Steeping the saffron in warm water first releases the colour.
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Cheese Dessert in Syrup (Peynir Tatlısı)
An unsalted cheese batter baked and soaked in syrup. Kemalpaşa in tray form.
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Höşmerim
Fresh cheese, semolina and sugar cooked together in a pan. The cheese melting is the identity of the dessert.
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Islak Kek
Hot chocolate sauce poured over a hot cake. Without pricking it, the sauce does not go in.
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Apple Tart (Elmalı Turta)
The apples are cooked in a pan first. Raw apple releases water in the oven and soaks the base.
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Laz Böreği
Called a börek but it is a dessert: pastry layers with custard between and syrup on top. A Black Sea classic.
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Chocolate Layer Cake (Kakaolu Pasta)
Three layers of sponge with chocolate cream. Soaking the layers with syrup is what keeps them from being dry.
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Mosaic Biscuit Cake (Mozaik Pasta)
No oven needed. Keeping the biscuit pieces large is what gives the mosaic look.
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Lemon Cake (Limonlu Kek)
The flavour comes from the zest, not the juice. Do not grate down into the white pith.
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Melting Shortbread (Un Kurabiyesi)
Whether they melt in the mouth depends on the butter being at room temperature. Melted butter makes them…
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Brownies
The middle should stay slightly underdone. Baked through, a brownie becomes a cake and stops being a brownie.