Catalog Content |
Dessert Culture and History in Turkish Cuisine: Central Asia, Seljuk, Ottoman and Republic Period; Dough and Sherbet Desserts: baklava, tulumba dessert, lokma dessert; Milky Desserts: kazandibi, keşkül, rice pudding; Pudding: ashura, zerde and water pudding; Halvahs; Compotes Specific to Turkish Cuisine; Fruit Desserts; preparing pumpkin dessert, quince dessert and fruit plate; Confectionery; Turkish delight, cotton candy, dried fruit pulps, cezerye, churchkhela. |