Dessert

Join us at these five special spots to indulge in a rich, frothy and creamy hot chocolate and delicious desserts

Hafız Mustafa, one of Istanbul's most famous confectioneries, continues its world-famous Turkish delight tradition with its 157-year-old recipe.

The sweetshop was established in 1864 by İsmail Hakkı Bey in the Bahçekapı neighborhood of Istanbul's Fatih district, where he started to make rock candy.

The traditional Turkish dessert baklava will not be produced with pistachio during Ramadan this year due to high pistachio prices, association heads stated on May 12.

Despite the fact that all the tables were occupied, silence prevailed. Next to us, a well-dressed gentleman who looked to be in his 80s was enjoying dinner alone - the entire ritual: first course, second course, not too much dessert, just a couple of bites, then a little cheese and a final sip of red wine, Greek wine. When done, he had finished off the best part of the whole bottle.

A 78-meter-long künefe dessert was prepared on July 23 for an event held to commemorate the 78th year the southern border province of Hatay, the dessert's homeland, joined Turkey. 

Some 1.5 tons of the heavy dessert was eaten in 20 minutes by participants.  

Most people would enjoy a meal with a sweeping view, but when the dining table is set up on a transparent footpath attached to a cliff, that might be a different story.
A Chinese scenic spot has just opened a new restaurant on a vertigo-defying see-through walkway.

A Sydney dessert bar has introduced a saccharin equivalent of the doner kebab, complete with a rotating white and milk chocolate rotisserie, which is shaved as it spins.

Dulwich Hill’s Tella Balls Dessert Bar, which is best known for their over-the-top doughnut-topped tella ball milkshakes, is calling their new creation the “tellabab”.

Baklava is one of the most popular sweets in Turkey, as well as in the Middle East and Balkan countries, and seduces locals and tourists alikeThe cuisine of Turkey's southeastern province of Gaziantep earned praise in December 2015, as it was added to UNESCO's list of "The Creative Cities Network" on gastronomy, a network that launched in 2004 and comprises 116 cities worldwide.

Istanbul has been has the hub of three imperial haute cuisines, making use of not only lo-cal but imported foodstuffs ranging from caviar from the north coast of the Black Sea to spices from India. But one special import ingredient has defined its royal cuisine right from the start. Here Mary I??n explains:

Turkey has introduced new formal criteria for the sweet and syrupy dessert delight baklava, aiming to standardize production of the trademark dessert that is often manufactured with substandard ingredients to cut costs.