Turkish Delights and confectioneries for the festive season from ANKARA

 ‘ANKARA’ nestled in the city, within the walls of a Heritage Property, will take you through an authentic culinary expedition, so you can experience the flavors, that are authentic to Turkey that is sure to tantalize your taste buds leaving you yearning for more this season.

Chef Mehmet Orgut will dish out traditional desserts exclusively for the holiday season. Consumers can savour melt-in-your-mouth Turkish Delights and Baklava that are now available at ANKARA, a statement from the restaurant said.

Baklava

Turkish Delights are traditional Turkish sweets that date back 600 years, to the time of the Persian Empire, one of the most important civilizations of the world, having ruled between 226 AD and 652 AD During the Ottoman period. These desserts were served only to royalty and nobility. The sweets further became popular in the Ottoman Empire from the 17th century. At the same time, an English traveler took the first Turkish Delight to England.

The Turkish Delight was initially prepared using a combination of a honey and flour mixture in its early days, and with time, its quality improved and flavors were enhanced, that made it even more delicious, when refined sugar and starch were added, when found and brought to Turkey in the 17th century. The recipe included various choices such as pistachios, walnuts and hazelnuts while natural flavours such as rose, lemon, orange, and mint are finally added for this mouthwatering dessert.

Baklava on the other hand is a rich, sweet / dessert that is a combination, set in layers using filo sheets, sprinkled in-between with chopped nuts that is finally sweetened and held together with syrup or honey. Although the history of baklava is not well documented, its current form was probably developed in the imperial kitchens of the Topkapı Palace in Istanbul and is now a popular sweet sensation across the region.

04. For more information and to place orders please call 011 2 504540 or visit the restaurant.

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