Sure, here's a rephrased version of the article in English:
Exploring Turkish Sweets Beyond Baklava
Among the most recognized sweets in Turkish cuisine are "lokum" (Turkish delight) and "baklava," leading many to believe these are the quintessential desserts enjoyed after meals. However, this perception is far from accurate. Firstly, the dessert repertoire is much broader than these two options. Secondly, they are not the typical desserts served immediately after a main meal. For instance, baklava and its kin are commonly savored with coffee, either as a snack or after relishing a kebab dish. To delve deeper into Turkish cuisine, let's explore the diverse array of sweets.
Undoubtedly, the most prevalent post-meal dessert is fresh seasonal fruit, enriched with a distinctive taste nurtured by ample sunlight and traditional cultivation methods. The cycle begins in spring with strawberries, followed by cherries and apricots. Peaches, watermelons, and melons dominate the summer. Late summer heralds the ripening of various grapes, succeeded by green and purple figs, plums, apples, pears, and quince. Winter brings oranges, tangerines, and bananas into the spotlight. During spring and summer, fruits are relished fresh, later utilized in compotes, jams, or preserves. Unique preserves like quince marmalade, sour cherry preserve, and rose preserve (crafted from rose petals, a floral twist) stand out among the selection.
One of the most remarkable contributions of Turkish cuisine to the dessert spectrum is the milk-based delights—the "muhallebi" family. These guilt-free puddings, typically made sans eggs or butter, boast varieties created with starch, rice flour, and occasionally without milk, flavored with citrus fruits like lemons or oranges. The range includes puddings varying from delicately perfumed rosewater options to those woven with chicken breast strands.
Grain-based desserts cover baked pastries, fried yeast-dough pastries, and pan-sautéed treats. The baked ones, often dubbed as part of the baklava family, consist of thin pastry sheets layered with butter, filled with ground pistachios, walnuts, or heavy cream, then baked and drizzled with syrup. Varieties such as the sultan, the nightingale's nest, or the twisted turban differ in nut quantity, piece size, shape, and the resulting dryness.
"Lokma" desserts are prepared by frying soft yeast dough pieces in oil and drenching them in syrup, exemplified by names like lady's lips, lady's navel, and vizier finger.
The intriguing "helva" is concocted by sautéing flour or semolina and pine nuts in butter, followed by the addition of sugar and milk or water. This communal-cooking-friendly treat often beckons for engaging "helva conversations" during long winter nights. Tahini helva, a more familiar variant, is commonly found in corner grocery shops, sold in blocks.
"Ekmek Kadayıfı," a special bread immersed in syrup, adorned with walnuts and heavy cream, stands out as a dessert royalty deserving of tasting, notably a specialty of Bursa.
To truly savor the authenticity and best flavors of these delights, one must experience them firsthand in Turkey. Nevertheless, besides the widely-known Turkish delights, marzipan nut pastes made from almonds and pistachios provide a lesser-known treat that can be packed and taken home. "Akide şekeri," one of the oldest sweet luxuries in Ottoman cuisine, also holds historical significance, symbolizing loyalty among Janissaries to the Empire. Lastly, candied chestnuts, a delicacy from Bursa, rank among the most delectable nut-based desserts.
Shops in Turkey offer a feast for the sweet-toothed—baklava, börek, muhallebi, and other delectable options. Customers frequent these establishments for takeaways or to unwind at tables nestled in the shop's corners. Börek shops commonly present the challenging "water börek," while most also serve milk puddings, making them ideal spots for breakfast or lunch at any hour. Many pudding shops extend their menu to include chicken soup, offering a delightful blend of savory and sweet treats.
While nothing compares to relishing Turkish desserts in their native land, these sweet delicacies can certainly be savored abroad, offering a taste of Turkey's rich culinary heritage.
