An old Turkish saying advises one to ‘eat sweetly and speak sweetly.” Sweets and desserts have always been an important and distinctive element of Turkish cuisine. That was true in Ottoman Times and is just as true today. Interestingly enough however, they also fulfill an important social and ritual function.
The desserts and confections of Turkey bear witness to the rich history of its people’s cuisine and geography. The dessert known as “Tavukgogsu,” made with milk-white meat of chicken breast, was introduced into Anatolia by the Romans. The blanc mange made in Turkey and known as “Kazan dibi” must certainly be one of the loveliest parts of the mosaic that Turks have inherited from the ancient civilizations of Anatolia.
Turkish desserts usually fall into one of three categories. There are desserts make with fruits and vegetables. Many fresh and dried fruits are stewed into compotes in which the fluid is as important an element as is the fruit itself. Desserts make from apricots or figs are given a topping of fresh clotted cram and sometimes-crushed walnuts. The same topping is used on “Kabak tatlisi,” an unusual dessert made by cooking pieces of pumpkin in syrup.
There are milk-based desserts. These include a wide variety of puddings, some of which are baked. “Keskul” is a milk pudding made with coconut. “Gullac” is a lovely confection of thin sheets of pastry in milk sauce to which rosewater is added. Mention has already been make of “Tavukgogsu” and “Kazan dibi.”
There are pastry-based desserts. These include world famous baklava, as well as “Kadayif” (made form shredded pastry baked in syrup), “Revani” (a sweet make from semolina), “Hanim gobegi” and Sekerpare” (two kinds of small sweet cake), “Yogurt tatlisi” (made with real home-made yogurt)
All together there are about 25-30 basic recipes for desserts know but with the addition of local variations the number becomes enormous. In 1539 Suleyman the 1st gave a huge feast to celebrate the circumcision of his two sons Cihangir and Beyazid. Archival records tell us that fifty-three different desserts were offered to guests including differnet-flavored and colored puddings, a variety of halvahs, pastries and cakes, and a large assortment of jams and compotes.
So where can you find these culinary delights? There are at “A La Turca” Turkish Restaurant. It is located in the Market Shopping Plaza, which is across from Alcazar on 2nd road. See the ad in this paper. Live long and prosper. They open at noon.
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