Turkish Desserts
The most famous desserts associated with the Turkish Cuisine are Turkish Delight, and "baklava", giving the impression that these may be the typical desserts eaten after meals. This, of course, is not true. First, the family of desserts is much richer than these two. Secondly, these are not typical desserts as part of a main meal.
By far, the most common dessert after a meal is fresh seasonal fruit that acquire their unique taste from an abundance of sun and old-fashioned ways of cultivation and transportation. Spring will start with strawberries, followed by cherries and apricots. Summer is marked by peaches, watermelons and melons; then, all kinds of grapes ripen in late summer, followed by green and purple figs, plums, apples, pears and quince.
However "baklava" is served as main dessert after meals when a special guest is at the dinner table. Turkish delight is server often with Turkish coffee or as a snack.
Of all Turkey's delicious sweet confections, the most famous is baklava. This exquisite flavored pastry has been made in Anatolia and other Turkish lands for long centuries.
Turkey is pretty much synonymous with Turkish Delight. Turks in Australia, brought many things with them but real "lokum"; the lokum that you can buy in different colors, flavours, shapes, textures back home is still a dream in Down Under.