OT Staff
The Kahramanmaraş province's dondurma (meaning "ice cream") is renowned for its thick, dense and stretchy texture. Instead of licking it from a cone, you eat it on a plate with a knife and fork.
Gaziantep is Türkiye's gastronomic capital and is famous for the delicious Antep baklavası. Originally an Ottoman creation, the dish is found in Arab, Persian and Greek cuisine, too.
Popularly known as Noah's pudding, this dessert consists of various types of grains, fresh and dried fruits, and nuts. It was traditionally made and eaten during the colder months but is now enjoyed year-round.
This is a milk pudding made with shredded chicken breast. The delicacy was served to Ottoman sultans in the Topkapı Palace, and is now a well-known dish in Türkiye.
Künefe is a crispy cheese-filled dessert made with kadayıf, a traditional shredded wheat dessert with pistachio filling. It is served hot out of the oven so the cheese is soft and stringy.
Güllaç is a Turkish dessert made with milk, rose water, pomegranate and a special kind of pastry. Traditionally consumed during Ramadan, it is considered by some as being the origin of baklava.
This Turkish confection is made by blending flour roasted in butter into pulled sugar and then forming it into fine strands. It is sometimes garnished with ground pistachio nuts.
Un helvası is a thick, sweet pudding that tastes of warm, toasted flour and browned butter. It is both a ceremonial and everyday dish in Türkiye and is essential at gatherings such as funerals and births.
Rich, indulgent, juicy and flaky at the same time, katmer is usually served warm and cut in small squares or triangles as a hearty breakfast or dessert.
This almond-based milk pudding is usually served in a bowl and eaten with a spoon. Keşkül is often garnished with coconut shaving or pistachio nuts.