Worldwide famous and best Turkish sweet baklava desserts are one click away from your screen. 400 g assorted ground nuts; sultanas (rinsed and dried); coconut flakes. Literally, it means “plate with roses”, because it includes, among the various ingredients, a few drops of rose water, but also because the layers of dough are so thin as to recall the petals of the flower. A journey to discover the flavours of a nation that “has always integrated new ingredients and techniques into its own cuisine”, as explained by Mr Hamarat. 11 dishes (paired to 11 Italian wines). Plus compotes and syrups, musts on the Turkish table: sherbets also play a fundamental role in the daily diet, today but even more so in the past, when they were enjoyed frequently to quench thirst. With the dough line the bottom of a rectangular aluminum pan with straight edges size 30×40 centimeters, then with the tip of a knife make as many holes on the dough as possible by penetrating to the last layer. A journey to discover the flavours of a nation that “has always integrated new ingredients and techniques into its own cuisine”, as explained by Mr Hamarat. Many myths, legends and religious tales intersect around this particular sweet. More rare, instead, is Güllac, made with a very special starchy puff pastry, very thin and produced only during Ramadam. 400 g assorted ground nuts; sultanas (rinsed and dried); coconut flakes. Once finally on Mount Ararat, together with the survivors, Noah put together the few ingredients he had, giving life to the first recipe of the ashure, also called “Noah’s pudding”. Among fried sweets, kalburabasti: a pastry made with syrup, margarine, flour, yogurt, seed oil, eggs, yeast and nuts. These desserts usually fall into one of these three categories. The preparation of phyllo pastry is so complex that in olden times skilled cooks competed in a very difficult race, during which they were asked to spread the dough as thin as possible. A coin was then thrown from a distance of about 70 centimeters: the winning dough was the one through which the coin could pass. Out of stock. The surface of the cake should be well browned. Many celebrated fans of lokum, among whom Picasso, who ate them to concentrate better; and Napoleon, who is said to have had a real dependence on these sweets. Now let’s move on to the actual preparation of the dessert: open the phyllo pastry dough, take half of it, making sure that the sheets remain as they are, that is stacked one on top of the other. It’s consumed throughout the year, but particularly on the Day of Aşure, tenth day of Muharram, the first month of the Turkish calendar. With a brush, grease the bottom of the dough well with about 1/3 of the margarine. A coin was then thrown from a distance of about 70 centimeters: the winning dough was the one through which the coin could pass. At the base of the preparation are grains, cinnamon, legumes, pomegranate, nuts, raisins and sugar, which give life to a creamy and substantial pudding. But, the rich cuisine of Turkey has much more to offer. Quick View. There are many different varieties such as Turkish Pistachio Baklava, Walnut Baklava, Palace Baklava and to store longer, there is Dry Baklava. Prepare the filling by mixing the dried fruit in a bowl. Meanwhile prepare the Tripoli-style honey: in a pan add the brown sugar, water, half lemon and juice from the other half and cook until it becomes amber coloured and a drop placed in a dish tends to gel. About See All. The first Turkish cuisine cookbook is “Melceü’t-Tabbâhîn,” The Refuge of Cooks, written in 1844, but evidence of Ottoman pastries dates back to much earlier. Turkish baklava is sweetened with "şerbet" (share-BET'), a light syrup made from sugar, water, and lemon juice. 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