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    • Exotic sweets from middle east
    • 13 years ago by Rama
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      Remember a scene from 2005 movie, The Chronicles of Narnia - The Lion, The Witch, and The Wardrobe where White Witch offers Edmund an irresistible treat to bring his siblings to her ice castle? Well, the delicious treat is Turkish Delight. Yup, it is so delicious even the boy has no problem giving his three siblings to the evil witch.

      Turkish Delight or Lokum is said to have originated in the Middle East centuries. It has also been referred to as Turkish Paste over the years. Today it is still very popular in the Middle Eastern cultures as well as Europe. Its base is primarily corn starch and sugar; but more modern recipes use gelatin and sugar. Its original flavoring was rose water; however over the century?s fruit juices, such as lemon and orange, have been used for variety. Pistachios and walnuts are commonly added for a different texture. When the mixture sets, it is soft and sticky and is cut into small cubes. It is then dipped in powdered sugar and is best if stored in an airtight container.

      Lokum isn't the only awesome sweets coming from middle east. Better get ready for these mouthwatering treats:

      Baklava
      Baklava is a heritage from Ottoman Empire cuisine to Turkish cuisine. In Ottoman Empire, Baklava was made in big palaces of the Empire. It was made especially in Topkapi Palace in Istanbul where the sultans of Ottoman Empire stayed. So, Baklava is not only delicious but also a historical significance. The main ingredients of Baklava is walnut and pistachio. After being cooked, it is sweetened with it's syrup.

      Kadayif
      The main ingredients of Kadayif are sugar, butter, hazelnut, water and lemon. Kadayif is first cooked and then mixed with it's syrup. After being prepared, it is served cool. Kadayif is the main delight of Ramadan and Muslim's bairams. In patisseries, kadayif is served with ice-cream.

      Revani
      Revani is one of the well-known desserts of Turkish, Arabic and Greek cuisine. However, it is known as with different names in different cultures. For example, in Arabic cultures it is called as Basbousa. Revani takes its name from a poet who lived in 16th century. Additionally, there are very little differences between both cooking and ingredients. The main ingredients of Turkish revani are semolina, eggs, sugar, and flour. After being cooked, it is mixed with syrup which has already been prepared. The typical Revani syrup includes caster sugar, water and lemon. It is usually served at room temperature. Some people prefer to serve it with clotted cream.

      Keskul
      It is a kind of pudding peculiar to Turkish cuisine. The main ingredients of Keskul are milk, egg yolks, sugar, corn starch and almond. First of all the egg yolks are whisked with almond extract, sugar, corn starch and milk in a bowl. Prepared mixture is stirred in medium heat. While stirring the mixture, boil it two or three minutes. After that, let the mixture cool for an hour. Keskul is served cold with ice-cream.

      Tulumba
      It is a kind of Turkish dessert. It is deemed that it originates from ancient Anatolian cultures. The main ingredients of tulumba are water, unsalted butter, salt, flour, sunflower oil and eggs. The syrup of tulumba is made with sugar, water and lemon juice. Water, butter and salt is heated in a pot. When it starts boiling, flour is added and the heat is lowered. Whole mixture is stirred constantly until it becomes doughy. Then the eggs are added to the mixture one at a time and blended. Finally, it is mixed with it's syrup that has already been prepared.

      Sutlac
      It is a good combination of rice and milk. It is a dessert enjoyed by many people from all over the world. However, it is mostly peculiar to Asian cuisine. The main ingredients of Sutlac are rice, milk or cream, spices (cinnamon, ginger and nutmeg), flavorings (pistachio, vanilla) and sweeteners like sugar, honey and fruits. It can be served either hot or cold. It was first prepared in Ottoman kitchen by the order of Ottoman Emperor.

      Pismaniye
      It was invented by Agop Efendi, who was an Armenian descent in 19th century. Therefore, it is peculiar to Ottoman Empire cuisine. It is known as "Turkish Cotton Candy", which includes a combination of flour, sugar and pistachio. Pismaniye is a soft, light, and fluffy dessert. It is mostly served at festivals or after coming back from a long journey in Turkey.

      Sekerpare
      The main ingredients of Sekerpare are flour, eggs, butter, pistachio and sugar. Sekerpare is made as small pieces and the amount of sugar in Sekerpare is very high. So, when someone eats two or three pieces, it makes him feel full. It can be served either hot or cold. It reminds many people of Tulumba dessert.

      They sound really irresistible, aren?t they? Just remember, too much sugar isn?t good for your health. You are allowed to try all of them, but you also have to know when the right time to stop is. (from many sources)

    • TAGGED: turkish, delight, middle east, baklava