Most delicious Turkish desserts

Baklava is a rich, sweet pastry made of layers of phyllo pastry filled with chopped nuts and sweetened with syrup or honey. The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish.

Turkish delight or Lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; traditional varieties are mostly gel, generally flavored with rosewater, mastic, Bergamot orange or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of Tartar, to prevent clinging. Other common types include such flavors as cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive.

Ashure (in Turkish: Aşure) or Noah's Pudding is a Turkish dessert that is made of a mixture consisting of grains, fruits and nuts. It is served during the first month of the Islamic calendar, Muharrem, on the Tenth of Muharrem, or the Day of Ashure. "Ashura" means "tenth" in Arabic.

Tulumba has its roots in Turkey / Anatolia but is a popular dessert even in Croatian, Bosnian, Macedonian and Albanian cuisine consisting of fried batter soaked in syrup.

Pişmaniye or pishmaniye is a Turkish sweet in fine strands made by blending flour roasted in butter into pulled sugar. It is sometimes garnished with ground pistachio nuts. Although the texture is similar to cotton candy, both method and ingredients are different.

Bülbül yuvası is a Turkish phyllo dough dessert. It takes its name from its hollow and circular shape. Having been baked, warm syrup is sprinkled, and the hollow center is filled with pistachios before being served.

Güllaç is a Turkish dessert made with milk, pomegranate and a special kind of pastry. It is consumed especially during Ramadan.

A lady's navel (Hanım göbeği) is type of sweet pastry which is popular in Turkey. They are made from balls of choux pastry which are given a dimple, deep-fried and then soaked in syrup.

Sütlaç, served either hot or cold; often browned in a salamander broiler and garnished with cinnamon. May be sweetened with sugar or pekmez.

Zerde is a Turkish dessert, a sort of sweet pudding from rice that is colored yellow with saffron. It is a festive dish popular at wedding, birth celebrations and during the first ten days of the sacred month of Muharram. Zerde differs from rice pudding insofar as it is prepared with water instead of milk.

Tavuk göğsü is a Turkish dessert pudding made with chicken and milk. It became one of the most famous delicacies served to the sultans in the Ottoman Topkapı Palace. It is today considered a 'signature' dish of Turkey.

Keşkül is an almond based milk pudding usually served in a bowl and eaten with a spoon. Often garnished with coconut shaving or pistachio nuts and is off-white in colour.