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Bu elbette do\u011fru de\u011fil.\u00a0\u00d6ncelikle tatl\u0131 ailesi bu ikisinden \u00e7ok daha zengin.\u00a0\u0130kincisi, bunlar ana yeme\u011fin bir par\u00e7as\u0131 olarak servis edilen tipik tatl\u0131lar de\u011fildir.\u00a0\u00d6rne\u011fin\u00a0\u00a0baklava<\/strong>\u00a0\u00a0ve yak\u0131nlar\u0131 genellikle kahve ile, ara \u00f6\u011f\u00fcn olarak veya kebaptan sonra yenir.\u00a0Bu nedenle, T\u00fcrk mutfa\u011f\u0131ndaki e\u011fitimimizi ilerletmek i\u00e7in \u00e7e\u015fitli tatl\u0131 t\u00fcrlerini inceleyece\u011fiz.<\/span><\/p>\n \u015eimdiye kadar, bir yemekten sonra en yayg\u0131n tatl\u0131, e\u015fsiz tad\u0131 bol miktarda g\u00fcne\u015ften ve eski moda yeti\u015ftirme ve nakliye y\u00f6ntemlerinden alan taze mevsimlik meyvelerdir.\u00a0\u0130lkbahar<\/strong>\u00a0\u00a0\u00e7ilek ile ba\u015flayacak, ard\u0131ndan kiraz ve kay\u0131s\u0131 gelecek.\u00a0Yaz<\/strong>\u00a0\u00a0, \u015feftali, karpuz ve kavun ile i\u015faretlenir.\u00a0Sonra her \u00e7e\u015fit \u00fcz\u00fcm yaz sonunda olgunla\u015f\u0131r, ard\u0131ndan ye\u015fil ve mor incir, erik, elma, armut ve ayva gelir.\u00a0Portakal, mandalina ve muz\u00a0k\u0131\u015f meyveleri<\/strong>\u00a0aras\u0131ndad\u0131r.\u00a0.\u00a0\u0130lkbahar ve yaz aylar\u0131nda meyveler taze olarak yenir.\u00a0Daha sonra taze veya kurutulmu\u015f, kompostolarda kullan\u0131labilir veya re\u00e7el ve konserve haline getirilebilir.\u00a0Re\u00e7ellerin tad\u0131na bak\u0131lmayacak lezzetler aras\u0131nda ayva marmelat\u0131, vi\u015fne re\u00e7eli ve g\u00fcl re\u00e7eli (meyve olmayan g\u00fcl yapraklar\u0131ndan yap\u0131lm\u0131\u015f!).<\/span><\/p>\n T\u00fcrk mutfa\u011f\u0131n\u0131n tatl\u0131 ailesine en g\u00fczel katk\u0131s\u0131\u00a0\u00a0<\/span>s\u00fctl\u00fc tatl\u0131lar<\/span><\/strong>\u00a0\u00a0–\u00a0\u00a0<\/span>“muhallebi” ailesi<\/span><\/strong>\u00a0.\u00a0Bunlar, ni\u015fasta ve pirin\u00e7 unu ile yap\u0131lan ve ba\u015flang\u0131\u00e7ta hi\u00e7 yumurta veya tereya\u011f\u0131 olmadan yap\u0131lan nadir su\u00e7suz pudingler aras\u0131ndad\u0131r.\u00a0Durum daha hafif bir tatl\u0131 gerektirdi\u011finde, s\u00fct de \u00e7\u0131kar\u0131labilir;\u00a0bunun yerine, puding, limon veya portakal gibi turun\u00e7gillerle tatland\u0131r\u0131labilir.\u00a0S\u00fctl\u00fc tatl\u0131lar, \u00e7ok hafif ve ince g\u00fcl suyu \u00e7e\u015fidinden tavuk g\u00f6\u011fs\u00fc \u015feritleri ile ba\u011flanm\u0131\u015f s\u00fctl\u00fc tatl\u0131lara kadar \u00e7e\u015fitli pudingler i\u00e7erir.<\/span><\/p>\n Tah\u0131l bazl\u0131 tatl\u0131lar aras\u0131nda f\u0131r\u0131nlanm\u0131\u015f hamur i\u015fleri, k\u0131zarm\u0131\u015f mayal\u0131 hamur i\u015fleri ve tavada sotelenmi\u015f tatl\u0131lar bulunur.\u00a0<\/span>Pi\u015fmi\u015f hamur i\u015fleri<\/span><\/strong>\u00a0\u00a0olarak da adland\u0131r\u0131l\u0131r edilebilir\u00a0\u00a0<\/span>baklava ailesi<\/span><\/strong>\u00a0.\u00a0Bunlar, \u00fczerine tereya\u011f\u0131 s\u00fcr\u00fclerek katlanan, katlanan veya yuvarlanan antep f\u0131st\u0131\u011f\u0131, ceviz veya yo\u011fun krema ile doldurulduktan sonra f\u0131r\u0131nlanan ve ard\u0131ndan \u00fczerine \u015furup d\u00f6k\u00fclen ka\u011f\u0131t hamur i\u015fleri tabakalar\u0131d\u0131r.\u00a0<\/span>Padi\u015fah<\/span><\/strong>\u00a0,\u00a0\u00a0<\/span>b\u00fclb\u00fcl yuvas\u0131<\/span><\/strong>\u00a0veya\u00a0\u00a0<\/span>burmal\u0131 t\u00fcrban<\/span><\/strong>\u00a0gibi \u00e7e\u015fitli t\u00fcrler,\u00a0\u00a0\u00a0f\u0131nd\u0131k miktar\u0131na ve yerle\u015fimine, tek tek par\u00e7alar\u0131n boyutuna ve \u015fekline ve son \u00fcr\u00fcn\u00fcn kurulu\u011funa g\u00f6re farkl\u0131l\u0131k g\u00f6sterir.<\/span><\/p>\n