Since Turkish novel Fatmagül become a television phenomenon, the turkish recipes They are becoming more and more fashionable in our country. And it is that when we see what the Turks eat in the novels, our appetite awakens.

novels like Mom, Mrs. Fazilet and her daughters or you stole my heartare good examples that this type of program is a resounding success.

And this is not surprising, because with actors of the stature of Cansu Dere, Çağlar Ertuğrul or Kerem Bürsin as protagonists, it could not be otherwise.

If you follow these novels, you will see that in addition to amazing characters or landscapes, you will be captivated by its exotic and spicy dishesor its sweets based on nuts, honey and spices as aromatic as cinnamon.

These Apple and Hazelnut Turkish Arrowheads are perfect for breakfast and so easy to make. And if you want a super original sponge cake, these soft chocolate and grated coconut sponge cakes will seduce you.

7 delicious recipes for lovers of Turkish novels

Turkish apple and cinnamon cookies

for 4 people


For the mass

  • 3 cups flour
  • ¾ cup cornstarch
  • ½ cup icing sugar
  • ½ teaspoon baking powder
  • 125g of butter
  • ⅓ cup olive oil
  • ½ cup of yogurt
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 tablespoon icing sugar

For the fodder

  • 3 apples
  • ½ cup chopped walnuts
  • 1 spoon of sugar
  • 1 teaspoon of cinnamon

Step by step

  1. Prepare the cookie filling

    Peel and core the apple to grate it and cook it with the butter, cinnamon and chopped walnuts for a few minutes until the sugar melts. Leave to cool and preheat the oven to 180°C.

  2. Prepare the dough and shape the cookies

    Mix the dough ingredients except the sugar. Knead the mixture with your hands and form a sort of sausage to cut it into 10 equal-sized portions. Roll out the portions with a rolling pin into a circular shape and cut each disk into 8 portions.

  3. Fill and bake the cookies

    Divide the filling into each of the triangles (in the widest part) and roll up the portions. Place them on a baking sheet lined with parchment paper and bake the candies for 25 minutes. Leave to cool and serve sprinkled with icing sugar.

poached quinces

for 4 people


  • 2 cinnamon sticks
  • Orange zest
  • 500 grams of quince
  • 2 hibiscus leaves
  • 3 stars of anise
  • 1 sprig of rosemary
  • 4 cups of water

Step by step

  1. Prepare a syrup and cook the quinces

    Combine the water and sugar in a saucepan and bring to a boil until the sugar has dissolved. Cut the quinces in half and place them in the casserole dish with the orange zest, star anise, cinnamon, hibiscus and rosemary. Cover the pot and cook the quinces until tender.

  2. Serve the quinces

    Let them warm up a little, remove the quinces from the syrup, place them on a serving platter and let them cool. Serve the quinces with a few whipped cream flakes and a chopped pistachio.


for 4 people


For the mass

  • 2 cups of water
  • 2 spoons of butter
  • 2 tablespoons of sugar
  • 2 ½ cups flour
  • 3 eggs
  • 3 tablespoons of semolina
  • 2 tablespoons cornstarch
  • 2 to 3 cups sunflower oil for frying
  • 1/2 cup chopped pistachios

For the syrup

  • 3 ½ cups of water
  • 3 cups of sugar
  • 1 tablespoon lemon juice

Step by step

  1. cook the syrup

    Combine the water and sugar in a saucepan and bring to a boil until the sugar has dissolved. Reduce the heat to minimum, and cook the syrup for 15 minutes before adding the lemon juice and cooking for another minute. Remove the syrup from the heat and let it cool.

  2. Prepare the dough

    Melt the butter in a saucepan, add the water and sugar and stir until the sugar dissolves. Add the flour, whisking continuously until a paste forms. Remove pan from heat, add eggs one at a time, stirring constantly until eggs are well incorporated. Add the semolina and cornstarch, and place the dough in a piping bag with the star tip.

  3. fry the candies

    Heat a lot of oil in a frying pan, and when it is very hot, pour small pieces of dough with the pastry bag. Cook for a few minutes on each side until golden brown. Remove from the oil and let the candies drain on absorbent paper.

  4. serve the sweets

    delicious recipes

    Let them warm up, and serve them in a bowl sprinkled with crushed pistachios.


for 4 people


For the syrup

  • 3 cups of sugar
  • 1 ½ cups of water
  • Juice of half a lemon

For the Baklawa

  • 500 grams of filo pastry
  • 4 cups chopped pistachios
  • 1 ½ cups clarified butter

Step by step

  1. prepare the syrup

    Heat the water with the sugar and bring to a boil. As soon as it begins to boil, lower the heat and cook the syrup for 25 minutes. Add the lemon juice, stir and store the syrup in the refrigerator.

  2. prepare the baklava

    Preheat the oven to 180°C. Cover the baking sheet with parchment paper and brush it with clarified butter. Cover the tray with a sheet of pastry and brush it with more butter. Repeat the process until you have 10 leaves. Cover with chopped pistachios and repeat the whole process. Bake the candy for 40 minutes, remove from the oven, cover with foil and bake again for another 20 minutes.

  3. Paint with syrup

    Take the baklava out of the oven, brush it with cold syrup and sprinkle the surface with chopped pistachios. Let the dessert cool to room temperature before serving.

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turkish rice pudding

for 4 people


  • ½ cup uncooked rice
  • 2 ½ cups of water
  • 4 ½ cups of milk
  • ¾ cup sugar
  • Lemon zest
  • 2 tablespoons cornstarch

Step by step

  1. cook the rice

    Cook the rice in a saucepan with the water for 15 minutes. Add 4 cups of milk and sugar. Stir, and let boil. Just when it reaches the boiling point, lower the heat to low and let everything cook together for another 10 minutes. Add the lemon zest, stir and let stand. Preheat the oven to 200°C.

  2. finish the pudding

    Combine the remaining milk in a separate bowl with the cornstarch and stir with a spoon until dissolved. Add this preparation to the rice casserole, and stir, cook over low heat until thickened. Cook for a few minutes and remove the pan from the heat.

  3. cook the pudding

    Divide the pudding into individual fireproof bowls and cook uncovered until the surface is golden brown. Remove the bowls from the oven and let them cool on the counter. Store the pudding in the refrigerator for at least 4 hours before serving.


for 4 people


  • 2 cups of sugar
  • ¾ cup of water
  • ½ teaspoon lemon juice
  • ½ cup of water
  • 5/8 cup cornstarch
  • Edible rose extract
  • Red dye
  • Starch for sprinkling

Step by step

  1. Preparing the lokum base

    Mix the sugar with ¾ cup of water and lemon juice in a saucepan. Bring to a boil, and let boil for a few seconds before lowering the heat to a minimum. Heat over medium heat for a few minutes, stirring with a silicone spatula, until it starts boiling again. Remove from heat and reserve.

  2. thickens the lokum

    In another bowl, combine the remaining water with the cornstarch, stirring with a spoon until dissolved. Pour this mixture into the previous preparation, and heat again to thicken. Test the consistency of the mixture by dipping a spoon into a glass of ice water. When the caramel cools, you can check the consistency and stop cooking when the thickness is as expected.

  3. add perfume

    Add the flavoring and coloring to taste to the mixture and stir so that it is well integrated. Pour the mixture into an ice cube tray and chill in the fridge until set. Unmold the lokum and serve dusted with icing sugar.


for 4 people


  • 1 liter of milk
  • 125 grams of butter
  • 1 cup wheat flour
  • 1 cup of sugar
  • 1 teaspoon vanilla extract

Step by step

  1. toast the flour

    Melt the butter in a saucepan, add a cup of flour and stir until fully incorporated.

  2. add the milk

    Gradually pour in 5 cups of milk, stirring with a few stir sticks. Add the sugar and stir constantly until it begins to thicken. Bring to a boil, cook for a few minutes and remove from the heat.

  3. Finish the tavuk

    Add the vanilla extract, and beat with a mixer for about 5 minutes until thickened. Paint a glass dish with a little water, pour the mixture and let it come to room temperature before storing it for at least 4 hours in the refrigerator.

  4. Serve the tavuk

    Cut the dessert into pieces and serve the tavuk sprinkled with cinnamon, chopped pistachios and a few coconut flakes.