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Oh my God! What a list. It is often called "Fıstıklı Sarma" (rather than dolama). Güllaç..oh my. What a delight. You probably know, it is usually available in
by dyukqu 9y ago
Oh my God! What a list.
It is often called "Fıstıklı Sarma" (rather than dolama).
Güllaç..oh my. What a delight. You probably know, it is usually available in Ramadan - it is about the time now. There are very few places that make it outside of Ramadan. (p.s.: I know one)
I guess I'd choose "Kaymaklı Künefe" as my favourite from your list. But there are some others that are not on the list. Let me write them down as suggestions: Kıbrıs Tatlısı, Dondurmalı Irmik Helvası and Ayva Tatlısı.
By the way, Çifte Kavrulmuş Lokum is the Lokum as far as I know.
If you are to visit Istanbul, you can drop me a line and we can have a dessert or two :-)
- jballanc 9y agoGreat additions! How could I forget Irmik Helvası?! Especially when my mother-in-law makes it so well (and it's relatively simple, as desserts go, to make). I've only lived 5 years of my life in Turkey (I married into it!), but already I feel like I could write a book on Turkish food culture. One major aspect that I think is often overlooked is the seasonality. Whether it's food that is related to a holiday (Güllaç, Aşure) or food for a particular season (Salep, Boza), sometimes the anticipation makes the treats taste that much better! (...And now I'm sad because I can't have Boza.)