Desserts
After acceptance of Islam in the 9th Century, the Turks celebrate a “Festival of the Sweets” for three and a half days per year. As can be guessed from the name, during this festival, Turkish delights, marzipan, almonds, sweets, desserts and syrupy baklavas are tired mouths swallowed visited every house, and a lot of soda drinking.
Traditionally, the guests presented their hosts with desserts in Turkey.
The idea comes from the philosophy, “who eats sweet, sweet talks.” All towns have small shops dessert, namely muhallebici.
Desserts can be in three groups: syrupy cakes, puddings and fruit desserts to be classified.Syrup by boiling water, sugar and lemon juice, then poured onto bread. Under syrupy pastry baklava is worth noting. Baklava consists of fifteen layers, eight layers of pastry and seven layers of pistachio nuts. Regional filling can be varied with the substitution of hazelnuts or walnuts. Sekerpare, round cake with a nut at the top; vezir parmagi-finger of the vizier, the shape of a finger; Harem navel varieties are interesting.
Puddings are often cooked by housewives, because they simply to cook and light. Babies begin feeding with milk pudding muhallebi if their mothers to breast feed them stop. Sutlac made with rice, dried apricots stuffed with cream and nuts, red, pungent quince jelly and dessert are some examples. Syrupy desserts and fruit desserts can be eaten with clotted cream.Fruits are also used to make jams and compotes. There are some desserts from religious occasions made.Noah’s Arc dessert and gullac, thin dough rested in the milk are gifts of Islam in Turkey.
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