Over time, chocolate moved from an imported luxury to an everyday sweet in Turkey. Today, it appears in gift boxes, engagement traditions, holiday visits, supermarkets, pastry shops, and products flavored with ingredients such as hazelnuts and Antep pistachios.

This guide explores how chocolate reached the Ottoman Empire, how it became part of Turkish social life, what Turkish regulations define as chocolate, and which local brands helped shape the modern market.

What Does “Turkish Chocolate” Mean?

The term Turkish chocolate usually refers to chocolate produced, consumed, or culturally adapted in Turkey. It does not refer to a separate cacao species or an ancient chocolate tradition that originated in Anatolia.

Turkey’s contribution comes instead from the way chocolate entered local food culture and later combined with established Turkish ingredients and social customs.

Hazelnuts, Antep pistachios, coffee-inspired flavors, filled chocolates, and gift assortments have all become familiar parts of Turkey’s modern confectionery culture.

This distinction matters because Turkish chocolate is best understood as a modern culinary tradition rather than as a historical equivalent of baklava, lokum, or other much older regional sweets.

How Chocolate Reached the Ottoman Empire

Historians do not know the exact moment when chocolate first entered Ottoman lands. However, archival research provides an unusually specific early record.

In 1783, King Carlos III of Spain sent gifts to Ottoman Sultan Abdülhamid I as part of diplomatic relations between the two courts. According to Ottoman archival documents examined in an academic study, the shipment included four crates of chocolate and six packages of cacao.

Ottoman records described the unfamiliar product in a way that associated it with coffee. At that time, chocolate was still an imported luxury rather than an everyday food.

Wider consumption developed much later. Academic research indicates that chocolate began gaining broader acceptance among Ottoman elites during the nineteenth century. Modern cafés and pastry shops later helped introduce it to a wider urban public.

From Ottoman Luxury to Everyday Chocolate

During the late Ottoman period and the early decades of the Republic, changing urban lifestyles helped confectionery products become more accessible.

Local industrial production expanded during the twentieth century. Companies that later became household names produced biscuits, confectionery, chocolate bars, spreads, and gift chocolates for a growing domestic market.

Ülker began production in a small Istanbul workshop in 1944 and later expanded into chocolate and other packaged foods. Şölen was established in Gaziantep in 1989 and developed a large confectionery business with international exports. Sagra has an even older corporate heritage dating to 1936 and became closely associated with hazelnut-based products and brands such as Tadelle and Sarelle.

These companies did not create Turkey’s chocolate culture on their own, but they helped turn chocolate from an occasional luxury into an easily available consumer product.

What Legally Counts as Chocolate in Turkey?

In Turkey, the word chocolate is not only a marketing description. The Turkish Food Codex sets legal composition standards for cacao and chocolate products.

Under the Turkish Food Codex Regulation on Cocoa and Chocolate Products, a product labeled simply as chocolate must contain at least 35 percent total cocoa solids. This includes at least 18 percent cocoa butter and at least 14 percent fat-free cocoa solids.

The regulation also defines separate categories for products such as milk chocolate, white chocolate, couverture chocolate, and other cacao products.

White chocolate, for example, contains no cocoa solids in the same sense as dark or milk chocolate, but Turkish regulations require it to contain at least 20 percent cocoa butter and at least 14 percent milk solids.

These rules are useful when comparing a true chocolate bar with wafers, coated snacks, compound products, or other confectionery that may contain chocolate without legally being the same type of product.

Chocolate in Turkish Social Traditions

Chocolate in modern Turkey has become closely connected with gifting and hospitality. However, not every occasion carries the same historical or cultural significance.

One of the clearest documented examples is the kız isteme tradition, the formal family visit that can precede engagement.

Chocolate During Kız İsteme

During a traditional kız isteme visit, the prospective groom’s family visits the prospective bride’s family to formally discuss marriage.

Ethnographic studies from different parts of Turkey document the groom’s side bringing gifts such as flowers, sweets, or chocolate to the visit. Turkish coffee is also commonly served during the meeting.

Modern presentation has become increasingly elaborate. Researchers studying contemporary marriage customs have even documented specially prepared chocolate trays and gift arrangements sold specifically for kız isteme, engagement, and promise ceremonies.

Chocolate therefore has a more concrete role here than the vague idea that it simply “symbolizes love.” It forms part of the material culture and etiquette surrounding the meeting between the two families.

Chocolate During Bayram Visits

During Ramazan Bayramı and Kurban Bayramı, visiting relatives, neighbors, and family elders remains an important social practice in Turkey.

Traditional offerings differ by region and household. Baklava, other desserts, candies, and increasingly packaged chocolates may all appear during these visits.

Chocolate should therefore be described as part of modern Bayram hospitality rather than as an ancient or universal religious tradition.

Turkish Ingredients Used With Chocolate

Modern Turkish chocolate often reflects ingredients that already have strong identities within Turkish food culture.

Antep pistachios are one of the most recognizable examples. Their green color and distinctive aroma pair naturally with milk, dark, and white chocolate.

Hazelnuts are another important combination. Turkey’s Black Sea region has a long hazelnut-growing tradition, and companies such as Sagra built major confectionery products around chocolate and hazelnuts.

Turkish coffee flavors also appear in modern chocolate and confectionery. These combinations do not make chocolate an ancient Turkish food, but they show how an imported product can acquire local culinary characteristics over time.

Well-Known Turkish Chocolate Brands

Ülker

Ülker began as a small biscuit workshop in Istanbul in 1944 and later expanded into chocolate, cakes, wafers, and other confectionery products.

For several generations of consumers in Turkey, the Ülker name has become closely associated with packaged chocolate and chocolate-coated snacks.

Şölen

Şölen was founded in Gaziantep in 1989. The company now produces chocolate, snacks, gift products, and other confectionery and exports products to more than 120 countries.

Its growth also illustrates how Gaziantep’s modern food industry extends beyond the city’s famous baklava and pistachio traditions.

Sagra and Tadelle

Sagra’s corporate heritage dates to 1936, and its production remains closely linked with Ordu and the Black Sea hazelnut region.

Tadelle, one of the group’s best-known brands, has been sold since the 1980s and became particularly associated with chocolate and hazelnuts. The Sagra portfolio also includes Sarelle and other confectionery products.

ETİ

ETİ is another major Turkish confectionery producer with a dedicated chocolate production facility in Eskişehir. Its current range includes chocolate bars as well as chocolate-coated wafers and filled products.

Together, these companies illustrate the scale and diversity of Turkey’s modern chocolate industry. They should be treated as examples rather than as a definitive ranking of the “best” Turkish chocolate brands.

Turkish Chocolate vs. Turkish Delight

Although they are sometimes mentioned together, Turkish chocolate and Turkish delight are entirely different products.

Lokum, known in English as Turkish delight, is a traditional confection based mainly on sugar and starch, often flavored with rose, citrus, nuts, or other ingredients.

By contrast, Turkish chocolate is conventional cacao-based chocolate produced or consumed within Turkey.

Some modern confectioners combine the two by coating lokum with chocolate or adding lokum-inspired flavors to chocolate products. However, chocolate-covered Turkish delight remains a hybrid product rather than the definition of Turkish chocolate itself.

Is Turkish Chocolate Healthy?

Chocolate should not be presented as a treatment or a health food simply because it contains cacao.

Researchers have studied cocoa and dark chocolate in relation to cardiovascular and metabolic markers. Some trials report small changes in certain measurements, but systematic reviews describe the overall evidence as limited, inconsistent, or low in quality.

Chocolate products also vary greatly in cocoa content, sugar, milk, fillings, nuts, and portion size. Results from studies on high-cocoa products cannot automatically be applied to every chocolate bar or confectionery product.

ChefTurko therefore treats chocolate primarily as a food and cultural product rather than making claims that it prevents disease, improves recovery, or reduces stress.

What Turkish Chocolate Should Visitors Try?

There is no single chocolate that represents all of Turkey, but visitors can look for combinations that connect modern chocolate with local ingredients.

Pistachio chocolate is a natural choice for travelers interested in Gaziantep flavors, while hazelnut chocolate reflects the strong relationship between confectionery and the Black Sea hazelnut industry.

Dark, milk, and white chocolate bars from established Turkish producers are widely available in supermarkets. Specialty chocolate shops may also offer pralines, filled chocolates, coffee-flavored varieties, and gift boxes.

Rather than searching only for one “best Turkish chocolate,” compare ingredient lists, cocoa percentages, nuts, fillings, and whether the product is a true chocolate or a chocolate-coated snack.

Turkish Chocolate in Modern Food Culture

Chocolate arrived in Ottoman society as an imported luxury, but its role changed dramatically over the following centuries.

Today, it sits at the intersection of industry, gifting, family customs, and modern Turkish tastes. Chocolate can appear on a supermarket shelf, in a Bayram candy bowl, on a kız isteme tray, or combined with Antep pistachios and Black Sea hazelnuts.

That history makes Turkish chocolate interesting not because Turkey invented cacao or chocolate, but because Turkish society gradually adapted a foreign product and gave it new local meanings.

Explore More Turkish Food Traditions

Continue exploring ChefTurko with my guides to Turkish pistachios, Turkish delight, Turkish desserts, and Turkish cuisine.

The post Turkish Chocolate: History, Traditions & Brands in Turkey appeared first on ChefTurko.

Before diving into the story of its emergence, it’s essential to discuss the origin of its name. The term “Turkish Delight” draws from the Arabic “rahat-ul hulküm,” meaning “throat comforter,” and also from the Persian word “lukme,” translating to “a morsel to be eaten in one bite.” The name Turkish Delight encapsulates the meanings of these words.

Delving into its past, numerous narratives exist. Some sources suggest its presence in Anatolia from the 15th century, while others claim it entered Anatolian cuisine in the 18th century.

You can also take a look at these blog posts about Turkish culture and desserts.

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Turkish Cuisine: Top 10 ingredients most commonly used

Ramadan 2024: The most preferred dishes in iftar

Gaziantep Turkey: The World’s Most Magnificent Culinary Culture

Turkish Baklava: A magnificent work of Turkish culinary heritage

Turkish Desserts: The Sweet Journey of A Delicious Tale

Güllaç: The Ottoman Kitchen’s Ramadan Baklava

The Story of Turkish Delight

According to one tale, the 18th-century Sultan Abdulhamid grew tired of hard candies and desired a softer confection. This led to a competition, with the Sultan seeking a “soft candy.” Hundreds participated, presenting their versions of soft candies to Sultan Abdulhamid. Ali Muhiddin Haci Bekir emerged victorious.

Sultan Abdulhamid greatly admired the winning soft candy, which soon became a staple in the royal kitchen. Continuously produced by Ali Muhiddin Haci Bekir, this delicacy reached the masses and gained immense popularity.

The Rise in Popularity of Turkish Delight

Turkish Delight not only captivated the Ottoman Empire but also gained worldwide fame. Interestingly, an English traveler, charmed by this sweet snack, took large quantities back to Europe. Consequently, this exposure led many travelers to visit the Ottoman lands, eager for a taste of Turkish Delight. Furthermore, as these travelers returned home, they took delight with them, thereby spreading its fame globally. Known as “Turkish delight” worldwide, its primary ingredients include water, starch, and sweeteners like honey or molasses. Therefore, Turkish Delight has become a renowned product globally, cherished by many.

The Historical Development of Turkish Delight

Origins and Spread

Turkish Delight has been known in Anatolia since the 15th century and gained popularity within the Ottoman Empire by the 17th century. Initially called “rahat-ul hulkum,” this sweet became known as “Turkish Delight” in Europe by the 19th century through an English traveler. The introduction of refined sugar and starch in the 19th century led to the modern texture and taste of delight.

Evolution and Variety

The 19th century saw an evolution in the variety and production techniques of Turkish Delight. The addition of different flavors, colors, and ingredients enhanced its diversity. Flavored with natural essences like rose, lemon, orange, and mint, delight gained significant domestic and international appeal. During this period, it became an indispensable dessert in the Ottoman palace cuisine, served on special occasions and celebrations.

Turkish Delight in the Modern Era

Today, Turkish Delight is recognized as a key symbol of Turkish culture and enjoys worldwide popularity. Alongside traditionally made delights, innovative flavors and presentations have effectively modernized the confection. Consequently, numerous boutique producers in Turkey and around the world persist in preserving this traditional delicacy, employing quality ingredients and handmade production techniques. This approach ensures the legacy of delight remains vibrant and continues to captivate taste buds globally.

The Cultural and Social Impact of Turkish Delight

The Cultural Identity of Turkish Delight

For centuries, Turkish Delight has carved a unique place within the Ottoman Empire and Turkey’s cultural heritage. More than just a sweet, it symbolizes hospitality, elegance, and sweet conversation. Highly regarded in the Ottoman palace cuisine, it eventually became a beloved flavor among the public, integral to Turkish cultural identity.

The Social and Religious Significance

In Turkey and many Muslim communities, Turkish Delight is an essential part of significant religious celebrations and holidays. It is a traditional offering during Eid al-Fitr and Eid al-Adha, symbolizing love, respect, and good wishes.

Turkish Delight and Hospitality

Hospitality holds great importance in Turkish culture, and Turkish Delight is one of its sweetest embodiments. It is customary to serve Turkish Delight at visits, weddings, engagements, and special celebrations as a gesture of the host’s elegance and generosity. It also serves as a welcome and farewell gift.

The Role of Turkish Delight in Social Interactions

Turkish Delight symbolizes goodwill and friendship in social interactions and significant agreements. Offering Turkish Delight at the end of business meetings and significant gatherings is seen as a gesture of courtesy. Additionally, distributing delight during hospital visits for newborns or at baby showers shares joy and prosperity. Turkish Delight plays a central role in celebrating, sharing joy, and expressing gratitude in Turkish society, thus strengthening cultural and social bonds.

Renowned Turkish Delight Brands with a Rich History

Hacıbekir – Istanbul

Founded in 1777 by Hacı Bekir Efendi in Istanbul’s Bahçekapı district, Hacıbekir stands as a pillar of Turkish confectionery and delight making. Initially originating from Kastamonu’s Araç district, Hacı Bekir Efendi’s journey to Istanbul and his subsequent pilgrimage remarkably lent him the title “Hacı Bekir.” Subsequently, his unwavering commitment to quality and cleanliness quickly caught the royal court’s attention, effectively propelling his creations to fame across Europe. Today, now managed by the fifth generation of his family, the brand continues to delight customers in Istanbul and Ankara through numerous outlets, thereby maintaining its legacy and expanding its reach.

Şekerci Ali Galip – Izmir

Şekerci Ali Galip Efendi, born in 1860 in Bursa and relocated to Izmir in 1884, established “Şekerci Ali Galip” in Izmir’s Kemeraltı district in 1901. Gaining fame for his delicious confections, Ali Galip Efendi competed with his renowned contemporary, “Çatal Sakal,” a famous confectioner of his time. Despite starting his career in jewelry, Ali Galip Efendi’s venture into confectionery and his innovative approach, including attending national and international fairs, won him numerous awards and recognition.

Cemilzade – Istanbul

Udi Cemil Bey, born in 1867 in Istanbul’s Şehzadebaşı district, was a man of many talents. Following his father’s death, Cemil Bey ventured into confectionery and music. In 1883, he opened “Şekerci Cemil Bey” across from Şehzade Mosque, marking the beginning of his commercial journey. Besides his business, Cemil Bey was also an accomplished musician, known for his compositions and contributions to Turkish classical music.

Safrantat Lokumcusu – Safranbolu

Founded in 1967 by Mehmet ÇAKIR, SafranTat has become Safranbolu’s most esteemed delight brand. Interestingly, named after the saffron flower, the company has been synonymous with quality and delicious products for over half a century. Furthermore, with seven branches, including locations in Safranbolu’s Kıranköy and Eski Çarşı, SafranTat consistently adheres to international standards such as ISO 9001 and ISO 22000. Consequently, this dedication ensures top-quality, hygienic products, thereby maintaining the brand’s esteemed reputation and commitment to excellence.

Malatya Pazarı – Istanbul

Malatya Pazarı’s journey began 148 years ago with Ali Efendi’s humble shop in his hometown. Significantly, the visit from Malatya MP Tevfik Temelli in 1942 sparked a pivotal change, thereby encouraging Hüseyin and Hakkı brothers to introduce Malatya’s dried fruits, nuts, and apricots to Istanbul. Subsequently, upon opening a store in the Grand Bazaar, they quickly gained fame for their quality products, including Turkish Delight. This move effectively bridged traditional tastes with modern offerings, thus establishing a lasting legacy in the heart of Istanbul’s bustling market scene.

Divan Pastanesi – Istanbul

In 1956, Divan Hotel in Elmadağ introduced gourmet chocolates, boutique pastries, and sweets, quickly becoming a hallmark of luxury confectionery. Following this success, the establishment of Divan Pastaneleri ensued, thereby spreading across Istanbul and Ankara and becoming a leader in luxury chocolates and boutique pastry shops. Consequently, Divan’s Turkish Delights, alongside its exquisite chocolates and pastries, continue to enchant taste buds, thus maintaining a legacy of quality and impeccable service. This progression highlights Divan’s commitment to excellence and innovation in the confectionery world.

İkbal – Afyon

Starting as a modest restaurant in the early 1900s in Afyon, İkbal has grown into a leading name in food, tourism, dining, and real estate. Marking its centennial celebration, İkbal Group prides itself on customer satisfaction and continuous improvement, consistently adhering to international standards. Furthermore, their steadfast commitment to social responsibility and quality has notably made İkbal’s Turkish Delights a favored choice among connoisseurs, thereby establishing a distinguished presence in the market.

Yeni Uğur Helvacısı – Adana

Established 73 years ago in Adana, YENİ UĞUR HELVACISI specializes in Turkish Delight, firmly adhering to a boutique production philosophy. By utilizing natural fruits, dried fruits, and extracts, and consciously avoiding synthetic additives, the company strategically aims to introduce Turkish Delight to the world. Consequently, it maintains its quality and boutique style, thus ensuring that each piece of delight not only embodies traditional flavors but also meets modern health standards.

Oğuz Uzun Şekerlemecisi – Ankara

The Oğuz Uzun company traces back to the 1800s with Osman Nuri Uzun from Safranbolu, spanning four generations. Moving production to Ankara, Osman Nuri introduced a wide variety of confections, later passed down through generations. Mehmet Oğuz Uzun, founding his own company in 1988, has innovated in delight and chocolate, continuing the tradition with high-quality, innovative products.

Tuğba Kuruyemiş – Aydin

Founded in 1980 in Aydın, Tuğba Kuruyemiş quickly expanded across Turkey, seamlessly offering fresh and warm products through over 100 stores. With a steadfast commitment to quality from field to table, the company consistently prioritizes customer satisfaction and friendly service, effectively embodying the slogan “Hot Hot Freshly Made” in every product. This approach has solidified Tuğba Kuruyemiş’s reputation as a leader in its sector, continuously delivering excellence and innovation to its customers.

The Colorful World of Turkish Delight: Favorite Varieties

Rose Turkish Delight

Rose delight, one of the most classic and beloved varieties, captures the essence of spring with its delicate rose water and petal flavor. Its pink hue and soft texture make it a romantic choice for weddings and engagements, offering a visual and taste sensation.

Lemon Turkish Delight

Lemon delight brings a refreshing twist, especially popular in the summer. The perfect balance between the natural acidity of lemon and sweetness makes it a sought-after treat on hot days. Its light yellow color and refreshing effect make it an ideal choice for those seeking a different flavor.

Pistachio Turkish Delight

Pistachio delight, rich in Antep pistachios, offers a visually appealing and flavor-rich experience. The combination of intense pistachio flavor and sweet delight makes it a favorite among pistachio lovers. The green pistachio bits add both taste and a visual appeal.

Almond Turkish Delight

Almond Turkish delight offers a feast of flavors for sweet enthusiasts. This traditional Turkish delicacy leaves a rich taste on your palate with its soft, slightly chewy texture and whole almonds inside. The sugary exterior of the delight may have a hint of vanilla or rose water, adding a pleasant aroma. Each piece of delight features a carefully placed almond, creating a sweet and crunchy contrast with every bite. As an elegant representative of traditional Turkish cuisine, this treat graces special occasions and festivals not just with its flavor, but also with its eye-catching presentation. The almond inside each piece adds both visual beauty and a richness of taste, while the delight itself represents a long and sweet history stretching from the Ottoman era to the present.

Chocolate Turkish Delight

Chocolate delight introduces a modern twist to the traditional Turkish delight flavor. Coated with either dark or milk chocolate and containing chocolate pieces, it offers a dual delight for both sweet and chocolate lovers. The fusion of chocolate’s richness with the softness of Turkish delight creates a unique dessert experience.

Pomegranate Turkish Delight

Pomegranate delight, with its slightly tart taste and the sweet delight’s perfect harmony, stands out as a unique variety. The bright red pomegranate seeds add a unique flavor and visual appeal, making it an ideal choice for health-conscious and flavor-seeking individuals.

Coconut Turkish Delight

Coconut delight, enriched with exotic coconut flakes, offers a tropical taste. The natural aroma of coconut combined with the sweetness of the delight results in a unique flavor experience. This variety is indispensable for coconut lovers.

Coffee Turkish Delight

Coffee delight is a must-try for coffee enthusiasts, blending the rich and intense flavor of coffee with the soft texture of Turkish delight. The aromatic taste of coffee adds a slight bitterness and depth to the sweet, making it a special treat.

Homemade Traditional Turkish Delight Recipe

Making your Turkish Delight at home is both fun and rewarding. Here’s a step-by-step recipe for traditional Turkish Delight:

Ingredients

• 4 cups granulated sugar
• 1 cup starch (corn or wheat starch can be used)
• 1 teaspoon cream of tartar
• 1 teaspoon rose water (optional)
• 4.5 cups water
• Granulated sugar or coconut (for coating)

Instructions

1. Prepare the Starch Mixture: First, mix 1 cup of water with 1 cup of starch in a bowl until the starch is completely dissolved.
2. Cook the Sugar Mixture: In a pot, combine 3.5 cups of water and 4 cups of sugar. Cook over medium heat, stirring constantly until the sugar dissolves. After the sugar dissolves, add the cream of tartar and continue stirring.
3. Add the Starch Mixture: When the sugary water starts to boil, slowly add the starch mixture while continuously stirring to prevent lumps.
4. Cook the Mixture: Keep stirring the mixture over low heat for about 40-50 minutes until it thickens and becomes translucent. The cooking time may vary depending on the desired consistency.
5. Add Flavor: Once cooked, add the rose water and mix well. Rose water is optional, and other flavors can be used.
6. Pour into a Mold: Pour the mixture into a greased or starch-powdered square mold or tray. Spread evenly and let it cool.
7. Cut and Shape: Once the Turkish Delight has cooled and solidified, cut it into desired sizes with a sharp knife. Dipping the knife in starch can make cutting easier.
8. Serve: Coat the Turkish Delight pieces with granulated sugar or coconut. This prevents them from sticking together and adds an extra flavor.

Your homemade delight is ready! Store it in an airtight container at room temperature to maintain its freshness. This recipe allows you to experience a traditional delicacy in the comfort of your home.

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Baklava is like going on a delicious journey through the complex layers of history. A sweet proof of cultural exchange and culinary evolution. Baklava originates from the imperial kitchens of the Ottoman Empire. Baklava is woven into the fabric of different cuisines. Therefore, each type reveals the creativity and regional nuances of those who embrace this iconic Turkish dessert. Join us as we unravel the rich tapestry of Baklava – from its historical roots to the tantalizing varieties that grace tables worldwide, and explore the cultural heritage that binds this delightful treat to Turkish culinary prowess.

There is a serious competition between Greece and Turkey regarding which culinary culture baklava belongs to. However, historical documents and culinary historians all agree that baklava is a Turkish heritage. The most famous baklava types, pistachio baklava (Antep fistikli baklava) and Antep sarma (Antep wrap), are produced in the Gaziantep province of Turkey. Likewise, the Turkish equivalent of the word pistachio is “Antep Fistigi”. The origin of baklava is the city of Antep. Baklava is sold under the name “baklavas” in Greece. Therefore, when you look at the origin of the word, it is obvious that it is Turkish. If you want to read a detailed comparison article about Turkish and Greek cuisine, click here. Additionally, if you want to learn more about Turkish desserts, kebabs, Iskender, doner, and much more, you can follow my Pinterest account.

Why is Turkish Baklava a World Loved Dessert?

Gaziantep draws tourists globally every year, captivating them with its historical, cultural, and culinary richness.

Baklava holds a special allure, particularly for foreign tourists exploring Gaziantep. The standout features of baklava that elevate it to a global favorite include its paper-thin dough and generous filling of pistachios or walnuts. Its uniqueness also lies in the sweet aroma of butter and the beet sugar sherbet that sweetens it.

A well-prepared baklava boasts a golden top layer, visually enhanced by the green hues and shapes of the pistachios nestled within.

Tracing back to ancient times, baklava has long been a symbol of celebration and hospitality. Traditionally reserved for special guests at significant events like weddings and holidays, it embodies the value of the ingredients and the labor invested in its creation. Beyond its enticing taste and appearance, baklava carries profound cultural and social significance.

In essence, baklava stands as a dessert that rightfully garners global admiration for its delicious taste, striking visual appeal, and deep cultural importance.

Turkish Baklava Varieties

At the heart of Baklava lies the classic rendition – layers of delicate phyllo dough meticulously brushed with butter, embracing a sumptuous mixture of finely chopped nuts. Typically, a blend of walnuts and pistachios imparts a rich, nutty flavor, while the honey or sugar syrup drizzle bestows a sweet and sticky perfection.

Pistachio Baklava

Pistachio baklava is the most popular and original type of baklava. One bite and it captivates you! Originally developed in Turkey and Syria, pistachio baklava is a rich and sweet pastry made with 40 layers of thin dough (yufka) filled with finely ground pistachios from Gaziantep.

What makes baklava so appealing is not only its sweet taste but also the variety of pistachios used in it. The type and quality of pistachios used in this dessert make a significant difference in its flavor. The most suitable pistachios for baklava are grown in Turkey, Syria, and Iran.

Pistachio baklava, with its fantastic combination of Gaziantep pistachios and crispy thin layers of dough, has been the most beloved type of baklava since the Middle Ages.

Walnut Baklava

Gaziantep pistachios flourish in just a few countries, but walnuts find a home almost anywhere on earth. As a result, walnut baklava emerges as one of the most universally loved variations.

Cooks finely crush the walnuts before layering them into the baklava. This process infuses the pastry with an earthy, unmistakable flavor, yielding a gentle and pleasing sensation on the palate.

Similar to the pistachio variety, walnut baklava graces menus in countless restaurants around the globe, offering an equally delectable taste experience.

Dry Baklava

Baklavas typically have a long shelf life; however, after 3-5 days, sugar crystallization occurs, diminishing the freshness and delectability of the baklava.

Dry baklava is lightly moistened with syrup, but the syrup used is denser compared to other varieties. This ensures a longer-lasting treat, allowing you to enjoy this sweet delight for up to 30 days without spoilage or crystallization.

If you plan to purchase baklava that won’t be consumed immediately, opting for dry baklava is advisable. All you need to do is keep it at room temperature. You can indulge in the sweetness for approximately a month.

Homemade Baklava

Baklava traditionally features around 40 layers of phyllo dough, but achieving such thinness in each sheet demands considerable time and expertise. Hence, ‘baklava masters’ are typically the ones who undertake this intricate task.

When preparing baklava at home, we, as non-experts, cannot replicate the ultra-thin, transparent phyllo sheets. Therefore, homemade baklava usually consists of 15 to 20 thicker layers. Despite the difference in layers, home cooks still fashion the dessert into the classic baklava shape.

To sum up, ‘homemade baklava’ found in stores usually signifies a version with fewer, thicker layers of phyllo.

In Turkey, some variations of homemade baklava include semolina in the recipe and employ rose water for sweetening, adding a unique twist to the traditional flavor.

Sobiyet: Like pistachio baklava but unique

Sobiyet shares similarities with pistachio baklava in its preparation, but the cooking tray and cutting method set it apart. Cooks shape Şöbiyet into triangles, creating a distinct presentation. This dessert blends the richness of buffalo clotted cream (or fresh clotted cream) with classic pistachio baklava, offering a lighter alternative for those seeking a break from the intense sweetness typical of other Turkish Baklava varieties.

The fresh cream layered within the baklava imparts a light and refreshing taste. However, this type of baklava has a downside: its brief shelf life means you should consume it within a day.

Carrot Slice Baklava: The taste of giant baklava slices

As implied by its name, cooks prepare carrot slice baklava in a large tray and then cut it into shapes that mimic carrots, resulting in larger portion sizes on the plate.

This baklava variant, allowing a choice between walnut or pistachio fillings, enjoys widespread popularity and is readily available in every baklava shop across Turkey.

Ice cream or fresh cream serves as the perfect complement to carrot slice baklava; you can create a delightful sandwich by opening up your baklava and placing your ice cream inside. In this way, you will experience a different interpretation of the unique taste of Turkish baklava.

Bulbul Yuvası “Nightingale nest”: Unique interpretation of baklava

Nightingale’s nest, an Anatolian dessert, features paper-thin dough distinct from the stacked layers seen in pistachio baklava. Instead, chefs roll the phyllo sheets around a thin rolling pin, creating a cylindrical shape. They then fill the central space with either walnuts or pistachios.

Earning its name from its likeness to a bird’s nest, this Turkish baklava variety is aptly called “nightingale’s nest.”

Sutlu Nuriye: A cheaper choice than pistachio baklava

In 1980, the Mayor of Istanbul responded to complaints about high baklava prices in the city by regulating baklava prices.

The Güllüoğlu family, renowned as one of the world’s best baklava producers, couldn’t compromise on the quality of their baklava but found a solution by creating a new, more affordable type – Sütlü Nuriye. Made with hazelnuts instead of pistachios, and soaked in milk for added richness, it offered a distinct variation.

Perhaps, after all, this was the baklava type Turkey needed; perfectly balanced, sweet yet light, and reasonably priced.

Fıstık Dolama “stuffed pistachios”: Green version of Turkish baklava

Finely ground pistachios are wrapped in an extremely thin and transparent dough and dipped in sugar syrup. This is one of the baklava varieties that tastes not like traditional pastry baklava but more like an energy bar with pistachios. Because approximately half of its content consists of pistachios. Therefore, the price as well as the superior taste surprises people.

Its bright green color makes it very attractive and you can be sure that it tastes as good as it looks.

Dilber Dudagi “belle lip”: One of the most striking Turkish baklava varieties

It is definitely one of the most striking types among Turkish baklava types. The name of this dessert is a nod to its attractive shape. However, unlike the lips, this dessert is as crunchy as can be. It takes real mastery and experience to give the dough this shape.

Prepared with yoghurt, milk, egg, lemon, sugar, flour, butter and water, dilber lip is sweetened by pouring cold sugar sherbet (sorbet) over fresh and warm dough.

Cold Baklava: The lightest form of baklava

Baklava stands as a quintessential delight in Turkish cuisine, where walnuts or pistachios interspersed among thin dough layers unite with syrup for a spectacular taste experience. Reflecting the richness and inventiveness of Turkish culinary arts, the baklava world has seen innovative variations like cold baklava emerge.

A baklava master from Diyarbakır, in pursuit of a lighter baklava, ingeniously crafted the recipe for Cold Baklava. Differing from traditional baklava, this version includes milk, chocolate, and less syrup.

Chefs serve Cold Baklava sliced, often topped with a dusting of light powdered sugar or finely ground hazelnuts. Its frozen texture and refreshing lightness make it a popular choice for those seeking a sweet, cooling treat during hot weather.

Therefore, cold baklava is an example that draws from the rich heritage of Turkish cuisine and adds innovative touches to traditional flavors. It is a great alternative for those who love the traditional taste of baklava as well as those looking for a light and cool taste. This Turkish dessert opens a new page in the Turkish dessert tradition and offers an unforgettable experience to the palate.

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Furthermore, as the Ottoman Empire expanded, it not only conquered lands but also captivated palates, absorbing local dessert traditions and ingredients. This fusion is evident in the variety of Turkish sweets today. For example, the famous Turkish delight (Lokum), originating in the 18th century, was an innovation to satisfy the royal palate. Additionally, desserts like Baklava, with their roots in ancient Mesopotamia, underwent refinement in the Ottoman palaces to become the flaky, nutty delights known today. This historical blend of cultures and tastes has elevated Turkish desserts from a segment of its cuisine to a symbol of its rich, diverse history. You can follow my Pinterest account for more about Turkish desserts and much more.

Famous Turkish Desserts and Their Regional Origins

Delicacies of Istanbul

Istanbul, the melting pot of cultures, has its own unique array of desserts. One of the most famous is the “Sütlü Nuriye”, a variation of Baklava, born out of the economic crisis of the 1980s when pistachios became too expensive. It substitutes pistachios with hazelnuts and is drenched in milk-based syrup, offering a lighter, milkier taste compared to traditional Baklava. By the way, I recommend reading my blog post about Istanbul cuisine. It turned out to be quite an enjoyable piece of writing.

Central Anatolian Flavors

Central Anatolia, known for its harsh climate and simple yet hearty cuisine, offers desserts like “Aşure” or Noah’s Pudding. This dessert is a beautiful mosaic of grains, fruits, and nuts, symbolizing the abundance of the harvest and the community spirit, as it’s traditionally made in large quantities to share with neighbors and friends.

The Black Sea Region’s Sweet Offerings

The lush, rain-soaked terrain of the Black Sea region contributes to its unique culinary culture, with desserts like “Laz Böreği”, a regional take on Börek. Contrary to the savory varieties found in other parts of Turkey, this one is a sweet pastry, filled with a creamy custard and often sprinkled with powdered sugar, reflecting the fusion of the area’s rich dairy produce and pastry tradition.

Aegean Region’s Famous Desserts

Lokma, a cherished dessert in Izmir, epitomizes the simplicity and elegance of Turkish confectionery traditions. These small, round dough balls are first fried until they achieve a golden brown hue. Next, they are sweetened with syrup, often flavored with lemon or orange blossom. This process gives them a crispy exterior and a soft, airy interior. In Izmir cuisine, lokma transcends its role as just a dessert; it becomes a part of the community and a symbol of hospitality. Particularly during religious holidays or memorial days, people prepare lokma in large quantities and share it with neighbors and passersby. This practice reflects the generous and unifying spirit of Turkish culture.

Mediterranean Sweetness

The warm Mediterranean coast of Turkey offers “Antakya Künefesi”, a version of the famous Künefe. This dessert is particularly noted for its fine kadayıf (shredded wheat) and the high-quality unsalted cheese, reflecting the region’s expertise in dairy products. It’s a crispy, cheesy dessert, soaked in sweet syrup. Often served hot with a dollop of ice cream or clotted cream.

Southeastern Anatolia’s Sweet Heritage

Southeastern Anatolia, rich in history and tradition, offers unique desserts like “Şıllık”. This dessert, specific to the region, is made from thin layers of dough, soaked in sweet syrup, and often garnished with walnuts or pistachios. It reflects the region’s historical love for syrupy, nutty desserts.

Eastern Anatolian Delights

Kadayıf dolması, or “Kadaif stuffed with nuts,” is a delicious dessert from Turkish cuisine, particularly famous in the Eastern Anatolia region. This delightful treat involves a careful process of layering finely shredded kadayıf dough with fillings like walnuts or pistachios. After layering, cooks meticulously roll and slice the kadayıf. Next, they soak these prepared rolls in syrup, ensuring they absorb it thoroughly. Kadayıf dolması appeals to both sweet lovers and enthusiasts of syrup-based desserts, offering a crispy exterior and a soft interior. Particularly prevalent in the Eastern Anatolia region, this dessert holds a significant place in traditional Turkish flavors.

The Diversity of Turkish Desserts

Turkish cuisine boasts a remarkable array of desserts, each unique in its way. Creamy Künefe and syrupy Baklava, for instance, stand out with their distinct textures and flavors. Meanwhile, Tavuk Göğsü (Chicken Breast Dessert) surprises with its unusual flavor, whereas Kabak Tatlısı (Pumpkin Dessert) offers a simpler, yet equally delightful taste. These sweets not only reflect the diverse culinary heritage of Turkey but also embody the unique contributions of each region, utilizing local ingredients and traditions. Consequently, exploring Turkish desserts becomes a journey through cultural richness and a celebration of the diverse world of sweetness.

Hösmerim: A Cheese-Based Delight of Turkish Desserts

Höşmerim is a unique dessert originating from the Western part of Turkey. It’s made by combining unsalted cheese, traditionally a fresh, unripened type, with eggs and sugar. The mixture is cooked until it reaches a rich, creamy consistency, offering a sweet and slightly tangy flavor profile. The dessert is often garnished with ground pistachios or walnuts, adding a delightful crunch to its velvety texture.

Izmir Bomba: The Chocolate Surprise of Turkish Dessert

İzmir Bomba, a specialty from Izmir, is a delightful choux pastry filled with an indulgent chocolate cream. The outer layer is light and airy, creating a wonderful contrast with the rich, creamy chocolate filling that oozes out upon the first bite. This dessert combines the crisp texture of the pastry with the smoothness of the chocolate, making it a favorite among both locals and tourists.

Gullac: The Ramadan Special of Turkish Desserts

Güllaç, a traditional Turkish dessert, enjoys immense popularity during Ramadan. Cooks prepare it using layers of thin, starch-based sheets, which they soak in a sweet milk mixture infused with rosewater. Between these layers, they sprinkle crushed nuts, usually walnuts or pistachios. After assembling, they chill the dish, transforming it into a light, refreshing dessert. For a final touch, chefs beautifully garnish it with pomegranate seeds and additional nuts, adding a burst of color and texture. This process makes güllaç a favorite for its delightful combination of flavors and textures.

Antep Sarma: A Pistachio Treat

Antep Sarma is a fine example of Gaziantep’s rich culinary traditions, particularly its expertise in pistachio desserts. This dessert involves finely ground pistachios wrapped in ultra-thin layers of phyllo dough. The dough is then rolled and sliced, creating small, bite-sized pieces that are drenched in syrup. The result is a crispy, nutty, and sweet delicacy, celebrated for its exquisite balance of texture and flavor.

Tulumba: The Syrupy Bite of Turkish Desserts

Tulumba, a popular Turkish dessert, resembles doughnuts yet boasts a unique texture and shape. Chefs prepare it from unleavened dough, which they pipe into hot oil in small loops or ridged cylinders. Subsequently, they fry these treats until they achieve a golden and crispy texture. Immediately after frying, they soak them in a syrup made from sugar, water, and lemon juice. As a result, Tulumbas absorb the syrup, becoming sweet and moist inside while maintaining a crunchy exterior.

Künefe: The Cheesy Pastry of Turkish Desserts

Künefe, an exquisite dessert from Turkey’s Hatay region, melds unique flavors and textures. It begins with thin strands of kadayıf (shredded wheat dough), intertwined with a layer of melted cheese, usually a mild, unsalted variety. The chef then bakes the assembly in a round, shallow pan. During baking, the cheese melts and the dough becomes crisp and golden. Before serving, the chef soaks the künefe in sweet syrup and often crowns it with ground pistachios or clotted cream. This process creates a harmonious blend of sweet, savory, and crunchy textures, making künefe a distinctive and beloved dessert.

Turkish Delight: The Classic Confection

Turkish Delight, locally known as Lokum, stands as a quintessential Ottoman confection. Confectioners make it by boiling a simple mixture of starch, sugar, and water until it reaches a thick, gel-like consistency. Next, they add flavorings such as rosewater, lemon, or mastic, and incorporate various fillings like chopped nuts, dates, or dried fruits. Then, they pour the mixture into molds, cut it into small cubes, and finally dust it with powdered sugar or coconut. This process results in a soft, chewy, and fragrant sweet.

Ayva Tatlısı: The Quince Dessert of Turkish Desserts

Ayva Tatlısı, also known as quince dessert, showcases Turkish cuisine’s knack for incorporating fruits into sweets. First, cooks peel, halve, and core the quinces. Then, they poach these pieces in a syrup consisting of sugar, water, cloves, and cinnamon. This slow cooking process not only softens the fruit but also infuses it with the aromatic spices. Typically, chefs serve the dessert with kaymak (clotted cream) or garnish it with crushed walnuts, creating a delightful blend of sweet, tangy, and creamy flavors.

Halva: The Versatile Sweet of Turkish Desserts

Halva is a dense, sweet confection found in various forms across Turkey. The most common varieties are flour halva and sesame halva. Flour halva, made with roasted flour, butter, and sugar, has a crumbly texture and is often flavored with nuts or vanilla. Sesame halva, made from tahini (sesame paste) and sugar, is more dense and sweet, often studded with pistachios or almonds. Both types are rich in flavor and are customary treats at religious ceremonies and family gatherings.

Fırında Sütlaç: The Baked Rice Pudding

Fırında Sütlaç is Turkey’s take on the classic rice pudding, with a unique twist. It’s made by cooking rice with milk, sugar, and rice flour until creamy. The mixture is then poured into individual clay dishes and baked until a golden-brown crust forms on top. This baking process adds a caramelized flavor and a slightly crispy texture to the creamy pudding, making it a comforting and satisfying dessert.

Tel Kadayıf: The Shredded Pastry

Tel Kadayıf starts with finely shredded phyllo dough, serving as the foundation of this versatile dessert. Cooks usually mix this dough with melted butter and then add a filling of chopped nuts, often choosing between walnuts or pistachios. After assembling, they bake the dessert until it turns golden and crispy. Following the baking process, they immerse the dessert in sweet syrup. This step creates a delightful contrast, juxtaposing the crunchy, buttery layers of dough against the soft, nutty filling.

Un Helvası: The Flour Halva

Un Helvası, a traditional Turkish dessert, offers a simple yet comforting appeal. To begin, cooks brown flour in butter. Next, they add a mixture of sugar and water to create a thick paste. They continue cooking this paste until it detaches from the pan sides. Usually, they shape it into either a flat cake or individual portions. Un Helvası stands out for its rich, buttery flavor and smooth, dense texture. People typically serve it at religious ceremonies and funerals, symbolizing communal sharing.

Kazandibi: The Caramelized Milk Pudding

Kazandibi, a cherished Turkish dessert, stands out for its unique preparation and flavor. It starts as a milk pudding, which chefs allow to caramelize at the bottom. This process creates a burnt, slightly bitter crust, offering a striking contrast to the sweet, creamy pudding above. To make the pudding, cooks combine milk, sugar, and either rice flour or cornstarch, and infuse it with flavors of vanilla or mastic. They achieve the signature caramelized layer by cooking the pudding in a shallow pan until its bottom turns dark brown. After reaching the desired caramelization, they roll the pudding and serve it with the caramelized side facing up, showcasing its distinct texture and taste.

Muhallebi: The Milk Pudding

Muhallebi is a traditional Turkish milk pudding known for its smooth and velvety texture. Made with milk, sugar, and rice flour or cornstarch, this dessert is gently cooked until it thickens, then poured into molds to set. It’s often flavored with rosewater, vanilla, or mastic, and served chilled. Muhallebi is a light and refreshing dessert, commonly garnished with cinnamon, pistachios, or fresh fruits.

Chicken Breast Dessert: The Surprising Sweet

Chicken Breast Dessert, known as Tavuk Göğsü, is a unique and traditional Turkish pudding. It’s made by boiling chicken breast until tender, then shredding it finely and combining it with milk, sugar, and rice flour. The mixture is simmered until it thickens into a creamy pudding, masking the presence of chicken. This dessert is known for its smooth, velvety texture and subtle sweetness, often flavored with cinnamon or vanilla and served as a symbol of Ottoman culinary heritage.

Pumpkin Dessert: The Seasonal Delight of Turkish Desserts

Pumpkin Dessert, also known as Kabak Tatlısı, showcases the use of seasonal produce in Turkish cuisine with its simple yet rich flavors. Firstly, chefs slice pumpkins and then cook these slices in a homemade syrup. This syrup consists of sugar, water, and often includes a hint of cloves or cinnamon for added flavor. As the pumpkin cooks, it absorbs the syrup, transforming into a tender, translucent, and slightly caramelized treat. Finally, to enhance the dessert’s sweet, nutty, and slightly spicy flavors, cooks often garnish it with crushed walnuts, sesame seeds, or a drizzle of tahini.

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This cherished dessert gains more popularity each Ramadan, taking us back to ancient times with its rich history. Güllaç, a testament to the Ottoman Empire’s culinary heritage, showcases a variety of intriguing aspects. It stands out among the many delectable desserts of Turkey.

While Turkish baklava is preferred after evening meals, güllaç is chosen as a dessert after iftar during Ramadan. The main reason for this is that güllaç is considered lighter, more nourishing, and gentler on the stomach compared to baklava.

Güllaç’s unique taste and texture make it a sought-after treat during the fasting month. It not only pleases the palate but also connects us with a history that stretches back centuries, embodying the culinary traditions of the Ottoman era. This delightful dessert, with its distinctive ingredients and preparation, continues to be a centerpiece of Ramadan celebrations, illustrating the rich tapestry of Turkish culinary culture.

What is Güllaç?

Güllaç, a standout in Turkish cuisine, earns its fame from the use of rose water, traditionally known as “gullu aş.” Those curious about its composition will find it surprisingly simple: corn starch and flour form its base, with egg whites sometimes added for extra texture.

When you think of Ramadan, the image of güllaç often comes to mind, particularly its elegant garnish of pomegranate and the soul-soothing scent it emits. This dessert, light and delectable, has journeyed through generations, securing a beloved spot on Ramadan tables. As iftar approaches, many anticipate this treat as much as the main meal.

The dessert reaches its pinnacle when chefs incorporate walnuts. They moisten its phyllo sheets with sweetened milk and layer them carefully, ensuring each tier conceals finely ground walnuts.

People relish this dessert after iftar for both its decorative appeal and the subtle aroma it imparts. Not only is it low in calories, but it also carries the rich culinary heritage of the Ottoman era. Historically, this treat symbolized more than just a dessert; it was a cherished gift at iftar gatherings. Its defining characteristic, the intense flavor of rose water in its syrup, makes it an unforgettable experience for those who savor it.

The History and Story

The story of this dessert, as fascinating as its recipe, dates back to 1489, marking its entry into Ottoman cuisine. Initially resembling baklava, the dessert used thin phyllo dough sheets called “varak.” Ali Usta from Kastamonu, having an abundance of these sheets, innovatively moistened them with rose water and sugar syrup, crafting a new dessert.

Presenting his creation to palace officials in Kastamonu, Ali Usta’s dessert, infused with the essence of roses, captivated them. Their repeated requests for this delicacy led them to bring Ali Usta to the palace as the head confectioner. There, he not only perfected this dessert but also took charge of other sweet treats.

As the master confectioner, Ali Usta prepared sweets nightly after dinner, often serving this light dessert after Ramadan meals at the palace. Palace kitchen records from 1642 to 1654 show a significant purchase of 10,300 phyllo leaves, highlighting the dessert’s popularity.

Today, this dessert stands as a cultural legacy from the Ottoman era, still cherished every Ramadan. Its esteemed place in the palace’s culinary history, where not all dishes received such admiration, adds to its revered status.

Why is Güllaç Made During Ramadan?

As Ramadan begins, people eagerly seek out the güllaç dessert. Though available year-round, its appeal significantly heightens after Ramadan meals. Güllaç stands out as a cherished item in the Ramadan menus of both homes and restaurants.

The question arises: why is it primarily associated with Ramadan? What distinguishes güllaç from other Ramadan sweets? Nutrition experts point out the risks of consuming high-calorie desserts after iftar, as they can sharply raise blood sugar levels, which fasting typically lowers. Conversely, güllaç is an ideal choice during Ramadan due to its nerve-calming effect and ability to maintain balanced blood sugar levels. Enjoying güllaç after iftar allows for a delightful dessert experience without overwhelming the stomach.

Additionally, güllaç, rich in vitamins B and E, acts as a dessert that not only satisfies the palate but also helps prevent stomach burn by safeguarding stomach enzymes.

Which Region is Famous for Güllaç?

Ali Usta from Kastamonu originally crafted güllaç, leading to its presentation as a type of baklava in that region. This dessert, a frequent feature in the Ottoman kitchen, now enjoys widespread popularity in cities across the country. As Ramadan approaches, güllaç becomes a sought-after sweet, prepared and sold in many cities, and finds favor in households and regions everywhere.

Decoration Ideas

After güllaç is syruped, it can be embellished with small touches:

• While güllaç is a low-calorie dessert, it becomes even healthier when fruits are added on top.
• Since the güllaç dough is light in color, colorful decorations look very beautiful on it.
• Ground Turkish pistachios from Antep and pomegranate seeds are used as decoration materials.
• If you want to prepare an appetizing güllaç, you can add slices of strawberries on each slice.
• To make your presentation stand out, instead of using a tray, you can prepare güllaç in a bowl and serve it in individual portions.
• In the absence of pistachios from Antep, finely ground walnuts can also help in decoration.
• If you want to prepare a fruit-flavored güllaç, you can use sauces such as strawberry or sour cherry to decorate the plates.
• If you plan to enjoy güllaç after the iftar meal, storing it in the refrigerator is advisable. Keeping it outside, even in slight warmth, might lead the layers of güllaç to release moisture.

What Ingredients Comprise Güllaç Leaves?

Our article explains that güllaç leaves consist of water, starch, and flour. For a simple recipe, begin by whisking 50 grams of starch with 2 cups of cold water. Then, mix in 2 tablespoons of flour. The process resembles making very thin crepes in a non-stick pan. Start with the cold water mixture and switch to hot water as you continue cooking. The leaves will cook quickly, within a few minutes. You can either use the güllaç leaves immediately or bake them a second time in the oven for later use.

Why Is It Called Güllaç?

The word “güllaç” originates from “gül,” meaning rose. People commonly referred to it as “güllü aş,” a term that gradually evolved into güllaç. The dessert features a sauce composed of rose water, milk, and sugar, layered between thin sheets made from water, starch, and flour.

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