{"id":19965,"date":"2019-06-28T09:08:54","date_gmt":"2019-06-28T07:08:54","guid":{"rendered":"https:\/\/bake-street.com\/?p=19965"},"modified":"2026-04-08T12:27:25","modified_gmt":"2026-04-08T10:27:25","slug":"tarak-tatlisi-turkish-pastries","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/tarak-tatlisi-turkish-pastries\/","title":{"rendered":"Tarak tatl\u0131s\u0131, Turkish pastries"},"content":{"rendered":"

I know you’ll think I must be crazy leaving a baked recipe with this warm weather we’re having… Anyway, these high temperatures upset me a bit, hahaha. But well, we already know that “scabies with desire does not itch” (Spanish proverb). So if you are like me, you can not be without baking even if it’s hot like the hell, you have to try to make these Turkish pastries, Tarak tatl\u0131s\u0131<\/strong>.<\/p>\n

When it comes to translating their meaning, I find two variants; Scallop Dessert or dessert comb<\/strong> (the latter makes the pastry lose all glamour). The truth is that given the process you have to follow to do it, the correct one would be the second one. But taking into account its external appearance, the first translation could also be worthwhile. So I leave you both and use the one you consider most appropriate. Although if you are able to reproduce its original name, much better.<\/p>\n

<\/p>\n

Tarak tatl\u0131s\u0131.<\/h5>\n

You know that I am a lover of Turkish and Arab sweets pastries, for me are a symbol of dedication, love and elegance<\/strong>. I have said it many times, but I really think about it whenever I taste one of its sweets or I make them at home. They have my deepest admiration.<\/p>\n

This sweet is also known as dessert Cahide Sultan<\/strong>, has its origin in Kastamonu<\/strong><\/a>, a city founded in the eighteenth century BC and located in northern Turkey.<\/p>\n

\"Tarak <\/picture><\/div>\n

These are cookies, but with a more spongy result than you would expect, filled with nuts, textured with a comb (new) and formed simulating a shell<\/strong>. Then decorate with an almond or pistachio in the middle, brush with yolk and bake. Once they are out of the oven, they are bathed in syrup and left to rest<\/strong> so that they absorb a large part of it. The result is a spectacular and very juicy sweet.<\/p>\n

In my case I have used salted honey peanuts to fill them, I wanted to give them that flavor inside. But the usual thing is to use walnuts, hazelnuts, pistachios… Or whatever you like.<\/p>\n

Surely you remember the Kalburabasti<\/strong><\/a>, a recipe I left last year by these same dates … What a coincidence.<\/p>\n

Tarak tatl\u0131s\u0131 elaboration process.<\/h5>\n

It is a very simple recipe to carry out, only requires a little kneading to amalgamate the ingredients and homogenize the dough, shape and bake. Adding the rest time in the syrup, this should not be omitted. Now, I do want to tell you that the shaping process is a little laborious. It won’t take long, but it does require love and time to ensure that the result is good.<\/p>\n

To make them, I did the recipe from Bera Tatli<\/strong><\/a>. Thank you so much! \ud83d\ude42<\/p>\n

We will be able to have them ready on the same day we prepare them. And enjoy several breakfasts, coffees and teas well accompanied for a few days \ud83d\ude09<\/p>\n

\"Tarak <\/picture><\/div>\n
I’ll see you back in the summer.<\/h5>\n

This summer I say goodbye before you than in previous years. Normally I usually go for publications for a month, but this year it will be two months. I have many projects that need time and I would like to take them out throughout the summer. Also, that we are not going to fool ourselves, I need to rest a little and recharge batteries to face a whole new year \ud83d\ude00<\/p>\n

Let it be known that I will miss you a lot<\/strong>, because whenever I make a stop I miss to share things with you. But the body and mind also need to disconnect and enjoy a little. I need to spend time with my family and friends. I will share things from time to time on social networks, especially on Instagram<\/strong><\/a>, so we can stay in touch there and bore you with nonsense, of course, hahaha.<\/p>\n

Well, let\u00b4s go to the recipe!<\/p>\n