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Desserts were consumed only on special occasions such as holidays and weddings in times when sugar was not yet very common. On the other hand, they were important treats that showed the value given to guests. The appetite-stimulating richness of the dessert repertoire in Traditional Turkish Cuisine dates back to Ottoman culinary culture. The importance given to desserts in this culture proves its existence with a unit called helvahane (halva house) attached to the Palace kitchens. Various halvas, confections, sherbets and syrups, Turkish delights, pastes and jams were made in helva houses. Dessert types in Traditional Turkish Cuisine are examined in an extremely wide range from a technical perspective. Therefore, it is necessary to classify desserts according to their cooking method and content. The widest of these groups are milk desserts and syrupy desserts. In addition to these, there are halvas cooked with sugar, honey or molasses and fruit dessert types. Milk desserts are made by adding thickening ingredients such as starch, rice, rice flour, crushed almonds into the milk. Milk desserts are the lightest dessert group. When sugar is kept low, they have relatively low calories, and with the tradition of adding cinnamon on top, insulin secretion is kept under control. It is a healthy dessert created by balancing the protein of milk with the carbohydrates of sugar and thickening ingredients. Milk desserts are both a light option that can be eaten after meals and preferred as a snack that sweetens the mouth between meals.
Muhallebici (pudding shops) that sell various milk desserts and also function as social gathering places emerged in cities like Istanbul for this reason. Since the indispensable flavor of muhallebici is chicken breast pudding, some of these places have expanded over time into restaurants serving chicken broth soup with vermicelli, chicken pilaf and fried eggs in pan, providing service throughout the day. Pelte (jellies) are the lightest group among desserts in Turkish Cuisine. Pelte, palude or palze, all coming from Persian, correspond to the words refined, strained. Peltes, which gain consistency with starch in a not too firm way, are made together with fruit juice or extract or water. They are mixed with sugar, honey or molasses. Spices, rose water or flower water are also used depending on the occasion. Syrupy desserts are prepared by pouring syrup over fried or baked dough. Kadayif, which comes in three types: flat kadayif, bread kadayif and shredded kadayif, has been very important for Turkish culinary culture since the early periods of the Ottoman Empire. Syrupy desserts like kadayif and baklava were very common in the Ottoman palace.
Baklava has been the most special dessert of everyone from the Ottoman period to the present day, from the palace to the countryside. On the other hand, syrupy desserts such as date dessert, kalburabasti, shekerpare, revani, shambali, yogurt dessert that are served with syrup after coming out of the oven, as well as lokma, tulumba that are prepared by frying in oil also belong to Turkish cuisine. In Turkish culinary tradition, fruits find their place in confectionery and candy making as well as being consumed in fresh and dried forms in summer and winter, between meals. Apart from their use in sweet foods and drinks such as jam, sherbet, syrup, compote, fruits were used with only sugar in some desserts. Quince dessert, apple dessert, plum, apricot or date dolma, peach dessert or pumpkin dessert can be given as examples of such desserts. Finally, compotes prepared by boiling dried or fresh fruits in water with little sugar were especially served together with pilaf.
The restaurant's menu should also consider the world's best-selling desserts when creating. Following daily trends, it may be necessary to expand the menu or renew the currently offered menu with some desserts. According to research, the trending desserts of recent times are as follows:
Brownie
New restaurants should know the most preferred desserts, the most profitable desserts, and the values contained in all desserts in their menus, and should serve in light of this information.However, profitability and sales volume stand out as different concepts that are frequently confused. The profitability of a dessert or dish is found by the benefit it provides after production cost is deducted. On the other hand,sales volume equals the number of cakes sold. If the price is too high, sales volume may remain low. A decrease in sales can also occur if the price is too low, because this negatively affects the customer's perception of quality/price ratio. The balance point between these two values should be offered at a price that brings good profit without affecting the number of cakes sold.
Dessert menu is very important for restaurants. Desserts offered to customers complete a dining experience and serve as a sweet finale. Desserts should be attractive in terms of taste and variety. A good dessert menu appeals to everyone's taste by bringing together different flavors and textures and attracts customers to the restaurant. At the same time, the dessert menu is an area where the restaurant showcases its creativity and the skills of its chefs. Eye-catching presentations and delicious combinations are aspects that customers pay attention to. On the other hand, the dessert menu also reflects the image of the restaurant and creates a desire in customers to come again. Therefore, the dessert menu is an element that affects the success of the restaurant and these menus should be prepared carefully, suitable for today and reflecting the restaurant style.
Istanbul dessert shops and dining venues are a city that stands out. Famous dessert shops in Istanbul that have been operating for centuries are frequented by many dessert lovers. Dessert shops prepared according to every taste spread to all corners of Istanbul and provide service. Various desserts that sweeten the palate during home visits, tea and coffee times, and the most special moments meet customers at different points of Istanbul. Featured dessert restaurants in Istanbul are as follows:
Adana Tatlicisi: Serving hot halka (ring) dessert in Istanbul, Fatih, Adana tatlicisi stands out as a place where order queues frequently form. This restaurant where walnut, hazelnut and syrup lovers will encounter many desserts is the center of attention with its stone kadayif and tulumba dessert.
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