|
Turkish desserts are a whole culture on their own. Usually served after meals as snacks there are also different families of desserts that are enjoyed at different times throughout the day. Some desserts are associated with special occasions, holidays or celebrations and only prepared at those times.
Baked pastries are group of "snacks" served after the meal along with Turkish Coffee. One group is prepared with paper thin pastry sheets, brushed with butter and folded, layered, rolled after being filled with ground pistachios, walnuts or heavy cream then baked. Another group is prepared with cookie dough with different flours; dried first-fried later or dried first-baked later or just baked. After the cooking process, a special syrup is slowly poured on top (agda). The way the ingredients are prepared, syrup, size of the grains, flakiness of the final product differ from region to region. The most known desserts in this family are : baklava, sobiyet, kadayif, sekerpare, sarma, tulumba, revani and kemalpasa.
|
