Turkish desserts fall broadly into two families: pastries soaked in syrup, and lighter puddings cooked with milk. Many trace their roots to the Ottoman palace kitchen or to regional Anatolian traditions. This guide explains the best-known sweets, the stories behind them and how locals eat them, so you can order with confidence.
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Baklava, a layered palace tradition
Dozens of paper-thin sheets of pastry, pistachios or walnuts, butter and syrup: baklava is the crown of Turkish desserts. Historical sources describe the Baklava Procession, when on the 15th day of Ramadan the sultan sent trays of baklava from the palace to the Janissaries, a sign of how prestigious the pastry was.
Gaziantep baklava carries protected geographical indication status in the European Union. In Istanbul look for pistachio and walnut versions, carrot-slice (havuç dilim) cuts, şöbiyet with a cream filling, rolled pistachio sarma and less syrupy kuru (dry) baklava. Good baklava is crisp, and its syrup should be balanced rather than cloying.
The area around Galata and Karaköy is known for its baklava counters, and in the Old City almost every market street has a dessert shop.
Künefe and the kadayıf family
Künefe from Hatay is made with shredded kadayıf pastry around a soft, unsalted cheese, baked in small copper pans and drenched in hot syrup, usually with crushed pistachio on top. Eat it hot, while the cheese still stretches.
Its relatives include tel kadayıf, burma kadayıf and ekmek kadayıfı, a syrup-soaked bread pudding served with kaymak, the thick clotted cream that accompanies many Turkish sweets.
Lokum, the original Turkish delight
Made by slowly cooking starch and sugar, lokum is said to have taken on its familiar soft texture in Istanbul in the late 18th century. European travellers carried it home in the 19th century, and it became known in English as Turkish delight.
Classic flavours are rosewater, pistachio, walnut, hazelnut and double-roasted (çifte kavrulmuş). Lokum is served alongside Turkish coffee and offered to guests during religious holidays. The Spice Bazaar, the Grand Bazaar and the streets around them are the most popular places to taste before you buy.
Palace puddings: tavuk göğsü and kazandibi
One of the world's most unusual desserts, tavuk göğsü is a milk pudding made with poached chicken breast pulled into fine threads. You do not taste chicken, only a distinctive silky, slightly chewy texture. It goes back to the Ottoman palace kitchens, like those you can visit at Topkapı Palace.
Kazandibi (bottom of the pot) is the same pudding with a deliberately caramelised base. Both are served cold with a dusting of cinnamon.
Rice pudding, muhallebi and güllaç
- Sütlaç: rice pudding; the oven-baked version has a browned top.
- Muhallebi: a smooth milk pudding thickened with rice flour, sometimes scented with rosewater or mastic.
- Keşkül: a rich almond and coconut pudding, often topped with pistachio.
- Güllaç: delicate starch wafers soaked in rose-scented milk and layered, a Ramadan favourite. See our guide to Istanbul in Ramadan.
Aşure, the dessert made for sharing
Aşure, sometimes called Noah's pudding, is cooked from wheat, chickpeas, beans, dried apricots, figs, raisins, walnuts and pomegranate seeds, and is linked to Muharram, the first month of the Islamic calendar. Folk tradition says Noah's family made it from the last supplies left on the Ark.
It is never made for one: aşure is cooked in huge pots and sent in bowls to neighbours and relatives. If you are in Istanbul during Muharram, do not be surprised if someone hands you a bowl.
Helva, for conversation and remembrance
There are three main types: tahini helva made from sesame paste, semolina helva toasted in butter, and flour helva. The Ottoman palace even had a dedicated helva kitchen.
Semolina and flour helva are cooked and shared after funerals and on days of remembrance, and winter evening helva gatherings were once a social tradition in old Istanbul. Tahini helva, meanwhile, is a familiar sight on the Turkish breakfast table.
How to enjoy Turkish sweets
- Syrupy desserts go perfectly with Turkish coffee or plain tea; see our guide to Turkish coffee and tea culture.
- Some baklava masters suggest eating a piece upside down so the crisp top hits your tongue first.
- Milk puddings are lighter, a good choice after a big kebab meal.
- For travelling, dry baklava and vacuum-packed lokum last longer; see what to buy in Istanbul.
- For stretchy ice cream with a show, read our street food guide.
Frequently asked questions
What is the difference between baklava and künefe?
Baklava is layered pastry with nuts, usually eaten at room temperature. Künefe is shredded pastry with melting cheese, served hot.
Is there really chicken in tavuk göğsü?
Yes, finely shredded poached chicken breast. It has no chicken flavour and simply gives the pudding its unique texture.
How should I pack Turkish delight to take home?
Choose vacuum-packed or boxed lokum. Pistachio and double-roasted varieties travel best.
When is aşure eaten?
Traditionally during Muharram, when it is cooked and shared with neighbours, but many pudding shops sell it all year round.