1. Baklava
Let’s start with the most popular one. Most people who have tried Turkish food desserts will say that this food is hands down the best. Turkish Baklava is a sweet layered pastry that is filled with crushed nuts. Phyllo dough, finely crushed pistachios, butter, and a simple syrup of sugar, water, and lemon juice are the typical ingredients.You can get Baklava in Sahan Mezopotamian Street Food. Head to our restaurant to try baklava that is better to serve when it is still hot.
2. Aşure
There is a saying that says this one is Turkish food's oldest dessert. The fig, apricot, hazelnut, garbanzo beans, golden raisins, and bulgur or barley give Aşure an orange look and a unique texture.Bring the wheat or barley to a gentle boil before soaking it overnight to absorb all of the liquid. The chickpeas, beans, dried fruits, sugar, and flavours like lemon or orange zest are then added and brought back to a boil before being cooked until thickened. After it has cooled, it should be refrigerated and you can decorate it with nuts, seeds, and other dried fruits.
3. Kunefe
Hatay, a stretchy, unsalted fresh melting cheese, is used to make kunefe. The cheese is coated in sugar syrup-soaked phyllo shreds called kadayf (the same ones used to make some types of baklava) and fried until crisp.You will have a contrasting texture with this Turkish food because the inside of kunefe is soft and melty while it is crunchy on the outside. If you want, you can decorate it with pistachios, kaymak (clotted cream) or ice cream.
4. Kaymaklı Kayısı
Dried apricots are cooked in a sugar syrup until soft, then stuffed with buffalo milk kaymak and rolled in ground pistachios to make this one-of-a-kind sweet. To enhance the colour, simmer the apricots in red wine instead of water, or garnish with crushed walnuts or hazelnuts.Then voila! You will have an experience with Turkish food dessert that is fruity, creamy, and nutty at the same time.
5. Salep Dondurma
Perhaps you might have seen this Turkish food dessert on social media. The one where the seller tricks the customer with a slapstick, remember that? They will repeatedly trick and taunt you with the cone by grabbing it back out of your hand, flipping it upside down, tossing it in the air, forcing you to lick it in front of an audience, and so on.Yup! That’s Salep Dondurma or stretchy ice cream. The stretchy Turkish ice cream is sweetened and flavoured with aromatic mastic, which is derived from a pistachio-family evergreen, and thickened with salep, a powder made from wild orchid tubers.
The addition of salep gives the ice cream a distinct elasticity, allowing it to drop off the side of the cone without melting or dripping. It is said to have been invented in a region of southeastern Turkey where all three key ingredients are milk, mastic resin, and salep.
Visit Us at
Sahan Mezopotamian Street Food
Instagram: sahan.mezopotamian
(02) 964 991 67
35-39 Auburn Road, AUBURN, NSW 2144, Australia
Source: seriouseats, thefoodhog, themediterraneandish
