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Vizier's Fingers
Vizier's fingers (), is a type of Turkish dessert. Ingredients include semolina, milk, egg, caster sugar, water, lemon juice, almond essence, butter, and rose water. The dessert reveals sexual imaginations just like other Turkish desserts such as Hanımgöbeği (lady's navel), Dilber Dudağı (lady lips), Kerhane Tatlısı (brothel dessert), Sütlü Nuriye (Milky Nuriye) etc. See also * Şekerpare *Revani * Baklava *Tulumba Tulumba or Bamiyeh ( Persian: بامیه) is a deep-fried dessert found in Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros. It is made from unleavened doug ... References Turkish desserts {{Turkey-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with a East Thrace, small portion on the Balkans, Balkan Peninsula in Southeast Europe. It shares borders with the Black Sea to the north; Georgia (country), Georgia to the northeast; Armenia, Azerbaijan, and Iran to the east; Iraq to the southeast; Syria and the Mediterranean Sea to the south; the Aegean Sea to the west; and Greece and Bulgaria to the northwest. Cyprus is located off the south coast. Turkish people, Turks form the vast majority of the nation's population and Kurds are the largest minority. Ankara is Turkey's capital, while Istanbul is its list of largest cities and towns in Turkey, largest city and financial centre. One of the world's earliest permanently Settler, settled regions, present-day Turkey was home to important Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture Of Turkey
The culture of Turkey ( tr, Türkiye Kültürü) combines a heavily diverse and heterogeneous set of elements that have been derived from the various cultures of the Eastern Mediterranean, Eastern Europe, Caucasia, Middle East and Central Asia traditions. Many of these traditions were initially brought together by the Ottoman Empire, a multi-ethnic and multi-religious state. During the early years of the Republic of Turkey, the government invested a large amount of resources into fine arts such as paintings, sculpture and architecture. This was done as both a process of modernization and of creating a cultural identity. People History The Ottoman system was a multi-ethnic state that enabled people within it not to mix with each other and thereby retain separate ethnic and religious identities within the empire (albeit with a dominant Turkish and Southern European ruling class). Upon the fall of the empire after World War I the Turkish Republic adopted a unitary approach, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lady's Navel
A lady's navel (''hanım göbeği'') or woman's navel (''kadın göbeği'') is a type of sweet pastry from Turkey. They are made from balls of choux pastry which are given a dimple, deep-fried and then soaked in syrup. Although the original form of the pastry apparently bore little resemblance to a woman's navel (belly button) other than the depressed point or dimple in the center, many modern versions, especially ones created in the United States and United Kingdom since the 1990s, have been intentionally designed to resemble a woman's belly button. Features included for this visual and sensory effect include placing dark-colored powder, often cocoa powder, inside the dimple to resemble dirt or gunk inside the belly button, moulding the interior of the dimple itself to somewhat resemble lumps of umbilical cord tissue, and even inserting either edible or inedible decorations around the dimple to represent navel piercing jewelry. The dessert reveals sexual imaginations just like ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dilber Dudağı
Dilber dudağı, (lit. ''lady lips'' or ''sweetheart's lips'' in Turkish), is a Turkish dessert. The ingredients are egg, yogurt, milk, butter, sunflower oil, baking powder, lemon, flour, sugar, water. The dessert reveals sexual imaginations just like other Turkish desserts such as Hanımgöbeği (lady's navel), Vezir Parmağı (visier's fingers), Kerhane Tatlısı (brothel dessert), Sütlü Nuriye (Milky Nuriye) etc. See also * Şekerpare *Revani * Baklava *Tulumba Tulumba or Bamiyeh ( Persian: بامیه) is a deep-fried dessert found in Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros. It is made from unleavened doug ... References Turkish desserts {{Turkey-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tulumba
Tulumba or Bamiyeh (Persian: بامیه) is a deep-fried dessert found in Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros. It is made from unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using a pastry bag or cookie press with a suitable end piece. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold. Name ''Tulumba'' literally means 'pump' in Turkish, deriving from the Italian . The dessert is called ''pomba'' in Cypriot Greek and ''bombacık'' in Cypriot Turkish. In Armenian cuisine it may be called either ''pomp'' or ''tulumba'' (Armenian: թուլումբա). ''Tulumba'' features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek ( gr, τουλούμπα), Azeri ( az, Ballıbadı) and Turkish cuisines. The sweet is also found in Persian cuisine as ''bamiyeh'' ( fa, ب ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sütlü Nuriye
Sütlü Nuriye (Milky Nuriye) is a Turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. The name means ''Nuriye'' (Turkish female name) with milk. It is considered a speciality of Diyarbakir. History The dessert is said to have origins in Ottoman cuisine. According to Süheyl Ünver who authored the foundational book of post-Ottoman Turkish cuisine called ''Tarihte 50 Türk Yemeği'' (50 historical Turkish foods), an 18th century recipe was recorded by a judge from the Ottoman city of Izmir. The dough for this dessert is made with egg whites and usually contains some acidic ingredient like lemon juice or vinegar and the finish dessert is layered various ways. The modern form of the dessert was created during the 1980 Turkish coup d'état during which a military officer purchased baklava and found the price to be too high. The officer complained to İsmail Hakki Akansel, who had been appointed Mayor of Istanbu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Şekerpare
Şekerpare is one of the popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of almond based pastry dipped in thick lemon-flavored sugar syrup, şekerpare is pronounced “''sheh-kehr-PAH-reh''” in Turkish. References See also *Shekerbura *List of Turkish desserts This is a list of desserts from Turkish cuisine. See also * List of desserts * * References {{Lists of prepared foods * Turkish desserts Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the ... * {{DEFAULTSORT:Sekerpare Bosnia and Herzegovina cuisine Middle Eastern cuisine Turkish pastries Turkish desserts Turkish words and phrases Albanian snack foods Almond desserts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Revani
Basbousa () is a sweet, syrup-soaked semolina cake that originated in Egypt. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. The dish has also spread within most areas of the former Ottoman Empire, and is generally featured in Middle Eastern cuisines, Greek cuisine, Azerbaijani cuisine, Ethiopian cuisine, and many others. Names It is found in the cuisines of the Middle East, the Balkans and the North Africa under a variety of names. *Arabic: هريسة ''harīsa'' (meaning mashed or crushed), نمورة ''nammoura'', بسبوسة ''basbūsah'' * * *Greek: ραβανί (''ravani''), ρεβανί (''revani''), σάμαλι (''samali'') * * *Macedonian and * * * Basbousa is the most common name for this dessert in the Middle East but it may be named differently depending on the region; It is often called "hareesa" in the Levant. Note that "harissa" in No ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baklava
Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Turkish, Iranian and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from ota, باقلاوه . The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word "baklava" may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v''; baγla- itself in Mongolian is a Turkic loanword. Sevan Nişanyan considers its oldest known forms (pre-1500) to be ''baklağı'' and ''baklağu'', and labels it as being of Pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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