Desserts you must try when in Turkey (Part II)

There are so many delicious Turkish desserts that it is impossible to put them all in one post. Here is part II of the series of what desserts to try when you are in Turkey.

Kesme Dondurma

fruit-ice-1052051_960_720In Part 1, you were introduced to Salep Dondurma – a stretchy ice cream. Kesme Dondurma is an ice cream also made with salep, but in such a way that you eat it with a knife and fork! The ice cream originated in the city of Maraş.


The US knows sherbet as a frozen dessert, but in Turkey, it is a carbonated beverage that is sweet. The drink dates back to the Ottoman Empire. It is served during special occasions.

Osmanli Macunu

You will easily find the vendors selling this bright, colourful candy outside tourist spots. The origins of this candy also go back to the Ottoman Empire, said to be first created for the mother of Suleyman the Magnificent.


Kunefe is a fried dessert made from unsalted, stretchy cheese. It is called ‘hatay’ and is only found in the region. It is coated in phyllo pastry shreds that have been soaked in sugar syrup and is fried until crispy. It can be eaten on its own (while hot) or served with clotted cream or ice cream, and pistachios.

Pudingli Pasta

This is a light cake made of layers of biscuit and pudding (not pudding as pasta, as the name suggest). It is much lighter than, and not as rich as other traditional Turkey desserts.


This is similar to the South African dessert ‘koeksisters’. Crunchy on the outside, soft on the inside, and coated in sticky sugar syrup. These bite-sized desserts are popular for Turks to make at home, and to serve to friends and family.

‘Lokma’ – meaning bite – is said to have originated during the Ottoman Empire by the sultan’s cooks at the palace.