THE REAL STORY OF SWEETS: BEYOND BAKLAVA
The most well-known sweets associated with Turkish Cuisine are Turkish Delight, and "baklava", giving the impression that may be the typical desserts eaten after meals. This of course, is not true. First of all, the family of deserts is much richer than just these two. Secondly, these are not typical desserts served as part of a main meal. For example,baklava and its relatives are usually eaten with coffee, as a snack or after a kebab dish. So, to further our education in Turkish cuisine we will survey the various types of sweets. By far, the most common dessert after a meal is fresh seasonal fruit that acquires its unique taste from an abundance of sun and old-fashioned ways of cultivation and transportation.
Spring will start with strawberies, followed by cherries and apricots. Summer is marked by peaches, watermelons and melons. Then, all kinds of grapes ripen in late summer, followed by green and purple figs, plums, apples, pears and quince. Oranges, mandarin oranges, and bananas are among the winter fruits. For most of the spring and summer, fruit is eaten fresh. Later, it may be used fresh or dried, in compotes, or made into jams and preserves. Among the preserves, the unique ones to taste are the quince marmalade, the sour cherry preserve, and the rose preserve (made of rose petals, which is not a fruit!). The most wonderful contribution of Turkish cuisine to the family of desserts, that can easily be missed by casual explorers, are the milk desserts - the "muhallebi" family. These are among the rare types of guilt-free puddings made with starch and rice flour, and, originally without any eggs or butter. When the occasion calls for even a lighter dessert, the milk can also be omitted; instead, the pudding may be flavoured with citrus fruits, such as lemons or oranges. The milk desserts include a variety of puddings, ranging from the very light and subtle rose-water variety tothe milk pudding laced with strands of chicken breast. Grain-based desserts include baked pastries, fried yeast-dough pastries and the pan-sauteed desserts. The baked pastries can also be reffered to as the baklava family. These are paper-thin pastry sheets that are brushed with butter and folded, layered, or rolled after being filled with ground pistachios, walnuts or heavy cream, and then baked, after which a syrup is poured over them. The various types, such as the sultan, the nightingale's nest, or the twisted turban differ according to the amount and placement of nuts, size and shape of the individual pieces, and the dryness of the final product. The "lokma" family is made by frying soft pieces of yeast dough in oil and dipping them in a syrup. Lady's lips, lady's navel, and vizier finger are fine exaples. "Helva" is made by pan-sauteeing flour or semolina and pine nuts in butter before adding sugar and milk or water, then briefly cooking until these are absorbed. The preparation of helva is conducive to communal cooking. people are invited for "helva conversations" to pass the long winter nights. An Introduction to Turkish Cuisine Kithchen Of The Imperial Palace A Repertoire Of Food From The Great Food Places Grains: Bread To Borek Grilled Meats Four Season Vegetables "MEZE" Dishes To Accompany The Spirits SEAFOOD The Real Story Of Sweets: Beyond BAKLAVA BEVERAGES: Beyond The TURKISH COFFEE And "AYRAN" Protocol For The Culturally Correct Food And Spirituality Contemporary Concerns: DIET AND HEALTH
The more familiar tahini helva is sold in blocks at the corner grocery shops. Another dessert that should be mentioned is a piece of special bread cooked in syrup, topped with lots of walnuts and heavy cream. This is possibly the queen of all desserts, so plan to taste it at the Ikmal Restaurant on the Ankara-Izmır highway at Afyon. There are shops where baklava, börek, or muhallebi are sold, exclusively or together with other things. People come to these places for take-away or to sit down at one of the tables tucked away in a corner of the shop. The baklava shops also usually feature "water börek", an especially difficult börek to make. Most börek shops also make milk puddings. These are excellent places to eat breakfast or lunch at any time of the day, since the regular restaurants may stop serving at two o'clock in the afternoon. Many pudding shops also serve chicken soup. In any event, it is possible to feast on börek and milk pudding for an entire holiday, if on a tight budget. Perhaps the most well-known shop of this type is Saray on Istiklal street in the Beyoglu district of Istanbul, in addition to the entire village of Sarıyer on the Boshoprus. You have to be in Turkey to get the real and the best taste of the above desserts. However, in addition to the variety of Turkish delighs, there is a lesser-known type of dessert that can be taken back home in a sweet box. These are nut pastes-marzipan made of almonds and pistachios. The best marzipan is sold at a tiny, unassuming shop in Bebek in Istanbul. A few boxes usually will last for a month or so and bring delight after dinner. Finally, candied chestnuts, a speciality of Bursa, are among the most wonderful nutty desserts.