Fabulous Oriental sweets with nuts, honey, fruits with a fantastic taste and aroma of a fairy tale. Turkish delight, marshmallow, marshmallow, jeserie, halva – about two hundred different sweets in total! Which one to start with? Maybe a piece of halva?
One piece is not enough, because halva is tahini, peanut, nut, sunflower pistachio, caramel …. Halva was invented in Iran back in the 5th century BC! It is not surprising that this wonderful invention quickly spread to all nearby territories, acquiring new additives and subtleties of cooking. Halva is one of the reasons for the victories of the Greek warriors, because it was given to them to maintain their strength, and in Egypt, halva has remained one of the main dishes for breakfast to this day. Halva settled in Russia by the 20th century.
But the best, of course, is Iranian, because it is still made by hand, putting into each piece a piece of the soul and warmth of the master’s hands.
What is this fabulous sweetness – halva made of? The main components of halvah: molasses, sugar, egg white, various nuts, seeds, sesame seeds, flavorings and a foaming agent (most often soap root extract). But how it all turns into a delicious end product, the masters keep a secret.
Another famous oriental sweet is Turkish delight. Turkish delight was born much later than halva – around the end of the 18th century in Istanbul. The name of the confectioner who offered this delicacy to the Sultan is Ali Mohiuddin Haji Beker.
He inherited the secrets of cooking several varieties of Turkish delight created by him, and at the end of the 19th century, his grandson Mehmed Mohiuddin brought Turkish delight to the Brussels exhibition, where the public appreciated this oriental sweetness. Turkish delight received the gold medal of the exhibition, and the Turkish confectioner received contracts for its delivery to European cities.
Turkish delight is made from sugar, flour, starch and various nuts – almonds, hazelnuts, coconut flakes, pistachios, various jams.
Tenderly loved by all eclairs and their derivatives choux and profiteroles are French notes in the symphony of the world’s best sweets. Having tried a real eclair once in a second, it is impossible to deny yourself this pleasure, especially if you have dozens of varieties of this most delicate cake before your eyes.
Eclair got its name (lightning) because of the speed of preparation, and the French chef Karem, who created this miracle, received the title of “Chef of kings and king of cooks.”
Éclair is an oblong tube with the most delicate custard inside, covered with chocolate icing. Shu is two halves of dough with cream and fruit or other additives, and small round profiteroles look like buns with cream or jam inside, although they are also served with savory fillings with first courses and as an appetizer. Note that eclair with custard cream and chocolate icing – this is the first of hundreds of its options!
Italians have a terrible sweet tooth and Sicilians are incredible! Any confectionery of the island of Sicily can strike on the spot with its assortment.
The most famous are, of course, cannoli – crispy rolls of deep-fried dough filled with cottage cheese or soft cheese whipped with sugar, candied fruits, chocolate chips and syrup. The tubes can be thin – with a little finger and impressive – with a good fist. During the famous carnivals, cannoli is the most beloved delicacy in Italy.
Another Italian confectionery miracle is Biancomangiare (white food), a kind of pudding made from milk, almonds, starch, lemon peel and cinnamon. This dessert was given to the world by the Italian province of Ragusa, where it is traditionally served on liomne leaves.
And one more Italian dessert, which is simply a sin not to mention – cassata!
The dream of the biggest dessert lover is a biscuit layered with ricotta with candied fruits, vanilla or chocolate sauce, nuts, fruits. What is the secret of all Italian desserts? In the Italian sun, which gave fruit to drink, made cottage cheese so tender and creamy, and confectioners’ hands so tender.
What is the most treasured thing in Japan? Traditions. This also applies to sweets. Therefore, in honor of the most beloved wagashi sweets in Japan, even a special day has been established – Wagashi Day, a tribute to history, when the Emperor.
who lived in the Heian era, brought 16 different sweets as a gift to the gods in order to save his country from the epidemic that had gripped it. Since then, on this day, it is customary to give 16 different wagashi to loved ones and pray for the health and well-being of the family.
Traditional Japanese sweets are made from legumes, rice, sweet potatoes, sugar, agar, chestnuts, various herbs and teas. Each wagashi is a work of art, which the Japanese themselves call the most attractive side of cooking. Each wagashi (which, by the way, has a great variety of varieties) is prepared by the fingertips of skilled confectioners, each with its soul and good thoughts.
The aroma of wagashi is as unique as its forms – the aroma of special varieties of rice and beans, various types of tea, ginger – the aroma of Japanese nature. Each is a small miracle that is impossible not to admire.