Desserts

Desserts

By
Andy Harris
Contains
14 recipes
Published by
Quadrille Publishing
ISBN
9781849493765
Photographer
David Loftus

Many restaurants offer desserts at the end of a meal – maybe some stewed quince, revani (semolina cake) or fresh fruits – but it’s also customary to go elsewhere for a sugar fix. You’ll find lokma and tulumba tatlısı (fried doughnuts) sold on the street – look for the stall just below the eastern end of the Galata Bridge for particularly good examples – or go to tatlıcı (specialist dessert joints) where you can try baklava and other yufka - (filo-) based pastries, milk pudding like muhallebi and the infamous kazandibi , a rice, chicken breast and milk custard. Turkish sweet shops are also always show-stoppers with their drawers of brightly-coloured and lurid akide şekeri (rock candy) and peynir şekeri (pulled sugar candy-like seaside rock), fruit-flavoured sweets (bergamot is a particular favourite) and all shapes and sizes of lokum (Turkish delight), all made on the premises in copper pots using old-fashioned techniques and methods. At Bebek Badem Ezmesi, locals queue for the fıstıc ezmesi (pistachio marzipan) and badem ezmesi (almond marzipan) made lovingly with almonds from Malatya and Elâziğ in eastern Turkey.

Featured Recipes in this Chapter

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