HOW TO MAKE 4 DELICIOUS TURKISH DESSERTS

A sweet trip to Turkey by learning to make 4 indigenous and delicious desserts

Turkish desserts are among the most delicious and popular sweets in the world, known across many countries. Typically served after meals, these desserts have a sweet and delightful taste, often sweeter than Iranian desserts. When making them at home, you have the flexibility to adjust the sweetness to your liking. In this article, we will introduce you to several popular and traditional Turkish desserts. These treats are not only easy to prepare, but they are also so delicious and visually appealing that you won’t want to miss out. However, if you are trying to maintain your weight, it’s advisable to enjoy them in moderation.

Essentials	Amount required
Rice flour	¾ glass
Corn starch	¼ glass
Milk	7 glasses
Sugar	1 and ½ glasses
Water	1 glass
Rose water	½ glass
Sliced pistachios or almonds	as desired

This dessert is a simple Turkish dish that resembles porridge and is typically served after dinner.

To begin, gently sift the rice flour and cornstarch before mixing them with water in a bowl. It is important to stir the ingredients thoroughly until they reach a lump-free consistency. In a separate pot, combine the milk and sugar, and gently heat it over low heat until the sugar has completely dissolved. Subsequently, add the rice flour and cornstarch mixture to the milk and sugar blend, stirring diligently over the heat until the mixture becomes smooth, ensuring that any lumps are avoided.

As the mixture comes to a boil, please reduce the heat and continue to stir regularly until it thickens to a consistency resembling porridge. At this stage, feel free to incorporate rose water, allowing it to boil for a short while before turning off the heat. You can then pour the MUHLEBI into a suitable container for cooling. It presents beautifully when garnished with almonds, pistachios, coconut, or rose petals.

Important Notes for Consideration:

– Should you wish to explore a chocolate variation, incorporating cocoa powder or melted chocolate bars during the cooking process is a delightful option.
– For optimal results and to prevent lumping, using cold milk is strongly recommended.
– If you would like to achieve a different color in your dessert, consider substituting brown chocolate for white chocolate.
– After preparing the MUHLEBI, placing it in the refrigerator to set is advisable. Enhancing it with toppings such as grape juice, flavored syrups, or cocoa powder can elevate the flavor profile. Additionally, for a smoother texture, integrating some butter and vanilla before serving can be beneficial. Once it has rested in the refrigerator for a few hours, it will be ready to serve and enjoyed by all.

Essentials	Amount required
Rice	4 tablespoon
Milk	1 litter
Sugar	2 cups
Vanilla	1 and ½ glasses
Water	1 cup
Butter	1 bar
egg	1

SUTLACH, also referred to as milk soup, is a cherished Turkish dessert that resembles Iranian rice pudding and boasts a rich history dating back to the Ottoman era. This delightful treat holds a special place during Ramadan, often enjoyed during both sehri (the pre-dawn meal) and iftar (the meal to break the fast).

To prepare SUTLACH, begin by placing rice in a pot with 10 cups of water, allowing it to soften completely over the heat. Once the water has evaporated, carefully add milk and stir, followed by sugar. In a separate bowl, combine starch with a cup of milk, then integrate the egg yolk and whisk until thoroughly blended. Gradually introduce a few ladles of the hot rice mixture from the pot into the starch mixture, ensuring they reach a similar temperature for optimal results.

After achieving temperature parity, gently add the starch mixture to the pot, stirring continuously until the mixture becomes smooth. Continue to stir as you incorporate the remainder of the milk, then remove the pot from heat and add butter, stirring until it has fully melted.

Next, ladle the prepared mixture into soufflé dishes, adding a tablespoon of milk to each one. Arrange these dishes on a baking tray, pouring a cup of water into the tray to help keep the dessert moist. Place the tray on the top shelf of the oven at 200 degrees Celsius (392 degrees Fahrenheit) under the grill setting until the surface of the dessert attains a lovely golden color.

After approximately 30 minutes, remove the SUTLACH from the oven and allow it to cool. If preferred, it can be refrigerated for a few hours before serving, and for an elegant touch, consider garnishing with sliced almonds or walnuts. Enjoy this timeless dessert with family and friends.

Essentials	Amount required
KADAYIF	500 grams
butter	1 cup
Hazelnut	1 cup
Milk	3 cups
Sugar	4 cups
Pistachio powder	1 tablespoon
Cream	as desired

Kunafeh is widely regarded as one of the most cherished Turkish desserts. To begin the preparation, kindly pour water and sugar into a pot and place it over heat. Once the mixture reaches a boiling point, it is advisable to stir continuously until the sugar has fully dissolved. Subsequently, you may add the brewed saffron to the syrup and allow it to boil for approximately 30 minutes, or until it has thickened slightly. In the final stages, incorporating rose water or orange blossom water along with a hint of cinnamon will enhance the flavor; then, it is suggested to turn off the heat and let the syrup cool.

Next, please open the Kadayef strands gently with your hands and crush them lightly. Melt the butter using a bain-marie, then mix the brewed saffron into the strands. Grease the bottom of your chosen mold or Pyrex dish with butter, and then pour half of the prepared Kadayef strands into the mold. It is recommended to press them down firmly with your hands and a heavy object until they are well-combined.

In a separate bowl, please mix the cream cheese and cream together until the mixture is completely smooth. Pour this delightful mixture over the first layer of Kadayef strands, and then sprinkle some mozzarella cheese or pizza cheese on top. Following this, add the remaining Kadayef strands and press down once again.

Preheat your oven to 160°C (320°F) and position the pan on the middle shelf. Allow the kunafeh to bake for 30 to 35 minutes, or until it achieves a lovely golden color. For the last 5 minutes, it is beneficial to turn on the oven’s highest heat to perfectly toast the top of the dessert. After removing the kunafeh from the oven, promptly pour the cold syrup over it and allow it to absorb completely. To finish, you may wish to decorate the dessert with pistachio powder and serve it warm, ensuring that the middle layer maintains its soft and elastic texture. Your delightful kunafeh is now ready to be enjoyed!

Essentials	Amount required
KADAYIF	500 grams
butter	1 cup
Hazelnut	1 cup
Milk	3 cups
Sugar	4 cups
Pistachio powder	1 tablespoon
Cream	as desired

To make the delightful KADAYIF dessert, we begin by gently heating milk and sugar in a saucepan until the mixture reaches a boil. While this is happening, it is advisable to blend the melted butter with the KADAYIF strands, ensuring a thorough mix. Once combined, pour the KADAYIF strands into your preferred mold and press down gently with your hands. Following this step, it would be beneficial to sprinkle hazelnut powder over the mixture and press it down once more. A light drizzle of melted butter on the surface will enhance the flavor before placing the mold in the oven at 180 degrees Celsius until the KADAYIF achieves a lovely golden hue.

For the nectar, one can heat sugar, water, and infused saffron together in a saucepan until the mixture thickens. At this point, adding rose water and lemon juice will elevate the flavor profile.

In preparation for the cream, kindly mix starch, sugar, cream, and rose water in a bowl. Gradually incorporating milk and stirring until smooth is crucial, followed by placing the mixture over low heat until it reaches a desirable porridge-like consistency. Finally, incorporating saffron will add a rich aroma and color.

Now, let us assemble the dessert: Pour half of the fried KADAYIF strands into a serving dish and thoughtfully drizzle some cooled butter and nectar over them. Carefully spread the prepared cream on top, then complete the assembly by covering it with the remaining KADAYIF strands and brushing them with nectar. A gentle refrigeration for a few hours will allow the dessert to set beautifully.

Finally, when you’re ready to serve, invert the dessert onto an elegant serving plate and consider garnishing it with chopped nuts or edible flowers for an exquisite presentation. Enjoy this delightful treat!

Negin-asal