GustoAtlas

A breakfast pastry made by folding thinly rolled dough with clotted cream and pistachios, then frying it on a griddle. It is a tradition to start the day with Katmer in Gaziantep.

A winter dessert where the tartness of quince softens through long and gentle cooking; the natural color does not develop the same redness in every fruit.

A ceremonial dessert made by cooking together wheat, legumes, and dried fruits, shared with neighbors. It symbolizes abundance and sharing, closely associated with the month of Muharram.

A dessert made from a special porous bread base soaked in syrup and served with clotted cream; it is associated with Afyon clotted cream.

A classic milk dessert made by cooking rice and milk over low heat and then baking in a casserole until the top is browned.

A sweet architecture made with nearly forty layers of thin pastry, pistachios, and clarified butter. Gaziantep Baklava was the first Turkish product to receive EU geographical indication registration (2013).

A dessert made of thin starch leaves softened in warm milk, particularly associated with Ramadan tables; it is also noted in the Niğde cuisine as a rolled version.

A sweet made from unsalted fresh cheese cooked with semolina and sugar; the same name is given to different sweets in various regions, with the Balıkesir family being one of them.

A simple winter dessert made from pumpkin softened in its own juice with sugar; it is commonly served with tahini and walnuts.

The ceremonial sweet of Erzurum: shredded kadayif is wrapped around walnut, dipped in egg, fried and then taken into syrup. It carries a geographical indication.

A small syrup-soaked pastry, often filled with walnuts, with a surface patterned using a sieve; the pattern allows syrup to seep in.

A milk dessert with palace origins, created by intentionally caramelizing the bottom of the pudding; it has evolved from the tradition of chicken breast pudding.

Kemalpaşa Dessert from Bursa-Mustafakemalpaşa is made from cheese dough that is dried and cooked in syrup; it is topped with clotted cream.

A milk-based dessert with almonds; the proportion of nuts and the fineness of grinding determine its character.

A classic from Hatay and Southeastern Turkey, made by placing unsalted fresh cheese between strands of shredded pastry, fried on both sides and served with hot syrup. The stretching of the cheese is a testament to skill.

Although it is called a pastry, it is a dessert with milk pudding; it represents Rize's place in special occasions, and its origins are not definitively dated.

A sweet made of fried dough balls soaked in syrup; a street tradition in Izmir.

A certified heritage of Kahramanmaraş, characterized by a stretchy texture achieved by beating milk and salep; it can be cut with a knife.

A spoon dessert that presents the taste of milk in its pure form; in the mastic variety, a very small amount of mastic is used.

A Marmara dessert made by cooking fresh unsalted cheese with semolina; it is particularly strong in Tekirdağ and Çanakkale regions.

A baked dessert that carries syrup thanks to its semolina body; explaining its name through campaign stories alone does not constitute a historical document.

A palace-origin dessert made with finely shredded chicken fibers incorporated into a milky structure; it is distinguished from a similar dish called 'yalancı tavukgöğsü' which is meatless.

A walnut tray dessert where the air and oil trapped between the strands maintain texture even after syrup is added.

A crispy, syrup-soaked dessert made by frying dough that is piped through a star-shaped nozzle and hardened with cold syrup.

The nutty aroma created by patiently roasting flour deepens this simple dessert.

A rice pudding sweetened with syrup and colored with saffron; a historical member of wedding and religious feast tables.

A halva that carries social significance at gatherings and commemorative meals, characterized by the aroma of roasting.

A sweet made from small baked semolina dough that softens by absorbing syrup in a balanced manner.

A dessert from Gaziantep made of thin baklava dough folded into triangles with a filling of clotted cream and pistachios; it has a creamier filling than baklava.