Turkish pastry-making is one of the richest and oldest traditions in the world. Shaped by Arab, Persian, Byzantine and Central Asian influences, Turkish sweets are an essential part of the country's culture. From imperial baklava to humble lokum, every dessert carries centuries of history.
Baklava: the king of Turkish desserts
Baklava is, without question, the most famous Turkish dessert in the world: paper-thin layers of filo pastry (yufka) filled with crushed pistachios (or walnuts, depending on the region) and soaked in syrup or honey.
The secret is in the pastry. A skilled baklava maker can roll each sheet out until it is almost transparent, and a perfect baklava needs between 30 and 40 layers.
Varieties
- Fıstıklı baklava: made with pistachios from Gaziantep. The most prized, and the most expensive.
- Cevizli baklava: made with walnuts, and more common in western Türkiye.
- Şöbiyet: baklava with a cream and pistachio filling. A softer, milder version.
- Sütlü nuriye: a lighter version soaked in a milk-based syrup instead of the usual sugar syrup. Less sweet and more refreshing.
The best baklava shops
- Karaköy Güllüoğlu (Istanbul): the most famous in the city, with flawless pistachio baklava.
- İmam Çağdaş (Gaziantep): widely considered one of the best baklava shops in the world. If you are travelling in the south-east, make time for it.
Lokum (Turkish delight)
Lokum, known in English as Turkish delight, is probably the best-known Turkish sweet outside the country: soft, jelly-like cubes of starch and sugar, flavoured with rosewater, lemon, mint or nuts and dusted with icing sugar or desiccated coconut.
The best lokum is double pistachio (pistachios inside and chopped pistachios on the outside). Buy it from a specialist shop such as Ali Muhiddin Hacı Bekir in Istanbul, one of the city's oldest confectioners, in business since 1777.
Künefe: the most spectacular dessert
Künefe comes from Hatay, in the far south of Türkiye near the Syrian border. Crumbled fresh cheese is sandwiched between two layers of kadayıf (very fine shredded pastry) and baked until the outside is crisp and golden and the cheese inside melts. It is served hot, soaked in a light syrup and sprinkled with pistachios.
The contrast of textures and flavours is addictive: crunchy, creamy, sweet and slightly salty. It is eaten mainly as a dessert after dinner.
More Turkish desserts you shouldn't miss
- Sütlaç: baked rice pudding with a caramelised top. It is served cold and is one of the most popular desserts in Turkish restaurants.
- Kazandibi: a milk pudding with a lightly burnt base, which gives it a subtle smoky flavour. A speciality of Istanbul.
- Tavuk göğsü: the most surprising dessert of all, a milk pudding made with finely shredded chicken breast. You can't detect the chicken, and the texture is creamy and delicate.
- Aşure (Noah's pudding): a mix of wheat, chickpeas, dried fruit, pomegranate and walnuts. According to tradition, Noah made it from whatever was left on the Ark. Families share it with neighbours and friends.
- Dondurma: the stretchy Turkish ice cream from Kahramanmaraş, made with goat's milk and salep (a flour made from orchid roots). Pistachio and mastic (a resin from the mastic tree) are the flavours to look for.
Tips for enjoying Turkish sweets
- Turks eat their desserts with çay (Turkish tea): the bitterness of the tea balances the sweetness.
- Buy lokum and baklava from specialist shops rather than the tourist stalls in the Grand Bazaar, where the quality is often lower.
- Baklava keeps well for several days and makes an excellent souvenir. If you are taking some home, check your own country's rules on bringing in food.
- Eat künefe hot, straight out of the oven. Once it cools down, it loses all its magic.