The most well-known sweets associated with Turkish Cuisine are Turkish Delight, and "baklava", giving the impression that may be the typical desserts eaten after meals. This of course, is not true. First of all, the family of deserts is much richer than just these two. Secondly, these are not typical desserts served as part of a main meal. For example,baklava and its relatives are usually eaten with coffee, as a snack or after a kebab dish. So, to further our education in Turkish cuisine we will... Details

Volumes have been written about at the Turkish coffee; its history, its significance in social life, and the ambiance of the ubiquitous coffee houses. Without some understanding of this background, its easy to be dissappointed by the tiny brew with the annoying grounds, which an uninitiated traveller (like Marh Twain) may accidentally end up chewing. A few words of caution will have to suffice for the purposes of this brief primer. First, the grounds are not to be swallowed, so sip the coffee gi... Details

An old Turkish aphorism tells one to "eat sweetly and speak sweetly". Sweets have always been an important component of Turkish cuisine. The origin of Lokum -Turkish Delight- dates back to the time of the Ottoman Empire.

Before the 18th century, honey and grape molasses were the only sweetening agents available to Turkish confectioners. With the introduction of sugar in the late 18th century, Turkey awakened to a new era of sweet making. Sugar brought with it the beginning of endles... Details