Revani

Sweet cake made of cooked semolina or farina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water. Popular in the Arabiv world, in Turkey, Greece and Bulgaria under different names.

Tulumba

Tulumba is moistcake, typical for the Balcan cuisine. It is known as "tulumbichka" (in Bulgaria) and "Pumpkin handle".

Tulumbas are made ​​from puff pastry through injection molding to produce the characteristic "grooves" along its length, after they are fried in a very hot oil, and after cooling, tolumbas are dip in strong sugar solution.

Tahin Halva

Turkish Tahin Halva is made from crushed sesame seeds. It is sold in blocks. They come plain, with chocolate or with nuts like pistachio.

Pestil

Pestil, a Turkish word meaning dried fruit pulp, is best exemplified in the English term "fruit leather." Fruit leather is made from mechanically pulverizing fruit, then spreading it out to dry into a tough, yet flexible and edible material which can be kept preserved for several months in an airtight container.

With or without nuts, as you like, but try it!

Sütlaç - rice and milk, and of course - sugar :)

Sort of Rice pudding, made from rice mixed with milk and cinnamon, sometimes with raisins. Do not forget the sugaaaar :)

Kadayif

Kadayıf is a popular Turkish dessert soaked in sweet syrup. It is a beloved Traditional Ottoman recipe.

Photo by saklı lezzetler

Saray Sarma

This is a Round Baklava with walnuts inside and pistachio nuts on the top.