While looking at the range of products presented on the collective purchasing website, I accidentally came across this Turkish sweet. Since the name was new to me, I immediately became interested in what this writing was.

First, I read a legend about a Turkish pastry chef from the city of Izmit, who fell so in love with one plump girl that he named a sweet he himself invented after her. He called this sweetness Shishmanie, which translates as fatty. And when he managed to attract the attention of this girl and marry her, his life changed radically. The girl turned out to have such a bad character and her jealousy was so unbearable that the pastry chef had to get a divorce. And after he got divorced, people began to call the sweetness “pišmaniye,” which translated from Turkish means repentant.


I liked the legend about the confectioner who invented Pishmanie so much that I definitely wanted to try this sweetness.


So, the legend is beautiful, but the sweetness is not so tasty. That is, let’s say, for “general development” it’s certainly worth trying it, but nothing more... In various sources, Pishmanie is called cotton candy, and in some places halva, but this does not change the essence. I don’t even know what exactly didn’t satisfy me, maybe it was that this cotton dessert seemed a little bland to me.. And it seems to me that pishmanie also has nothing in common in taste with cotton candy. Maybe, of course, different manufacturers have different tastes))


Pishmanie also looks a little like our Tatar Talkysh Kaleve, but in fact they have different tastes. Talkysh Kaleve, it seems to me, tastes better, maybe because it’s native, not overseas.

Almost everyone knows that Turkish cuisine is rich in unforgettable sweets. Both children and adults love them. Pishmanya is especially tasty. We will look at what this is below. This delicacy consists of balls of thin threads made from flour with sugar, nuts, sesame seeds and other additives, pre-fried. The dish is similar to halva and cotton candy, resembles a skein of thread in appearance and has a sweet taste. It was traditionally prepared by homemakers, but is now mostly produced in factories.

Modern times

Along with other traditional sweets, Turkish pishmaniya is sold on the streets in Turkey. Factories that produce delicacies supply them to branded stores. In our country, pishmaniya can be purchased in some stores, where the delicacy is supplied from Turkey or prepared by Russian confectionery companies.

A little history

The birthplace of this sweet is the Turkish city of Izmit, where master Hayri first prepared a delicacy that everyone liked. When it was delivered to the Ottoman palace, it received the name “Helvasy Barn,” which translated into Russian means “Palace Halva.” Earlier pishmanyu (what is it, we already know) was used by young girls during Ramadan gatherings. They sat around a large table where the delicacy was placed and told various interesting stories. Turkish halva entered the trade thanks to the confectioner Agope, but during the war he left his confectionery shop, and the former accountant Ibrahim began to engage in his craft. He created pishmanya from flour and thick syrup, which appeared after boiling water and granulated sugar for a long time.

How pishmaniya is prepared in Turkey

In this country, special halva (pishmaniya) has several varieties, it all depends on the sugar content in it and the form in which the sweetness is served. Thus, a food with fifty-six percent sugar content is served in the form of baklava, and a square-shaped delicacy is made with a content of fifty percent.

To prepare it, you must follow these steps:

  • water, granulated sugar and citric acid are mixed in a cauldron, the mixture is boiled for twenty-five minutes;
  • the flour is fried and transferred to an apparatus that heats it for twenty minutes;
  • then it is scattered in a thin layer on a tray, poured with syrup and set aside for fifteen minutes;
  • the mass is collected into a pile and beaten for about three minutes (during this time it should turn white);
  • it is laid out on a tray with special movements, thanks to which threads are obtained (about five people do this).

Also pishmanya (what is it, can be read above) can be prepared with the addition of coffee and almonds. Preparing this unusual delicacy requires special skill and a lot of work.

Oriental sweets at home

Preparing this dish requires four to seven people, so in eastern countries the entire cooking process is completely automated. But there are still those who prepare pishmanya at home.

Ingredients:

1 kilogram of granulated sugar;

1 tablespoon lemon juice or a pinch of citric acid;

1 kilogram of flour;

250 grams of butter;

400 grams of water.

Preparation

Making pishmania, the recipe for which we are considering, is not easy. First, melt the butter over the fire until it boils, add flour in portions, stirring constantly, and set aside. Pour water into a container, add granulated sugar and boil, stirring. After boiling, add citric acid or juice and cook until the mass becomes viscous. Then take a round tray, grease it with oil and pour out the syrup, set aside for a while so that it cools but remains warm. It is then collected by hand, crushed, and made into a ring. Pour flour onto the table, put a ring of syrup in it and begin to twist it, constantly kneading and leveling until all the flour is gone. Then the mass is crumbled into pieces, packaged in portions and served.

Beneficial features

The benefit of such a delicacy as pishmanya (everyone in Turkey knows what it is) is that it contains a lot of carbohydrates, vitamins, as well as magnesium, zinc, potassium and other useful elements. For those who have a sweet tooth, this dish can replace chocolate, because it has much more benefits and exactly the same amount of sweetness.

Pishmanie is a legendary Turkish sweet made with flour and sugar. How pishmaniye is made, where to buy it and some interesting facts about Turkish sweets, read in this article.

Article from the series “What you can try in Turkey...”

The East has always been famous for its sweets. This is, and pastille, and, and a lot of dried fruits that came to our table precisely from the eastern places. But today I would like to pay attention to a special Turkish delicacy - Pişmaniye, which has a beautiful history and a less beautiful taste.

The legend of the origin of Pishmaniye

Once upon a time, there lived a fairly famous pastry chef in Turkey. His amazing sweets were known throughout the city. Travelers who passed near his pastry shop formed long lines to try his culinary creations. And imagine, dear reader, this even threatened the future of the Silk Road itself.

And so. This pastry chef was in love with a beautiful and very plump girl. He didn’t look at anyone else, but loved only her alone so much that he named his new sweet “Shishmanie” after her. Shishman (Şişman) is translated from Turkish as “fat girl”.

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One day, what our pastry chef had dreamed about all his life came true. He marries his beloved. But soon his life turns into a real hell, the reason for which was the extremely jealous and picky nature of his beloved. And he had to divorce her. After their divorce, the sweet, called “Shishmanie” by the confectioner, began to be called “Pishmanie”, which comes from the word “pişman” meaning “repentant”.

History of Pishmaniye

What many today call “peshmek”, “tel helvoy”, “keten helvoy” or even cooler – “chekme helvoy”, in reality is nothing more than “pishmaniye”. The birthplace of this sweet is considered to be, or rather the city of Izmit. Accurate information about how the Pishmaniye delicacy spread throughout the Anatolian coast. But, according to legend, when Pishmaniye was delivered to the Ottoman palace, it began to be called “Helvasy’s Barn,” which means “Palace Halva.” Even now, in a county called Mudurnu (), people call this sweetness that way. In Kastamonu it is called “Çekme Helva”, which is presented here as a rare gift. In Antalya it is “Keten Helvası”, which is prepared less often. This delicacy no longer accompanies gatherings of young girls, when they sat around a huge tray of writing and told each other different stories.

Although the Kandyr master Khairi is considered the first master of preparing “pišmaniye” in Izmit, it came into trade from the Armenian confectioner Haji Agop. During the First World War, confectioner Agop Dolmadzhiyan closed his workshop and left. And his work was continued by the former accountant Ibrahim Etem Efendi.

You can trace the history of writing in the city of Kastamone. Initially, pishmaniya is prepared by mixing flour with a thick mass that is formed by boiling water and sugar for a long time. However, in Kastamon it was discovered that Pishmaniye is called “Chekme Helva”.

How to prepare Pishmaniye

In fact, several types of this sweet are prepared here, which differ in sugar content and the form in which they are served. “Saray Helva” has 56 percent sugar content and is served in the form of baklava. And the second type of pishmaniya is “Chekme helva”, it has only 50% sugar and has a square shape. So to speak, the last option is as easy as possible.

A mixture of water, sugar and citric acid is boiled in a cauldron for 25 minutes, the flour is fried in oil, stirring constantly. Then the fried flour is transferred to a special apparatus, which also heats the product. After about 20 minutes, spread this flour in a thin layer onto a large tray and leave for another 15 minutes. Then the mixture, which has already reached the desired condition, is poured onto a cool surface. After waiting a little, using a special spatula, the whole mixture is collected into a heap and then whipped with a special device for 3 minutes. The whitened mass is laid out on a tray with handles attached, with the help of the movements of which the very threads from this mass are formed. Now it’s the turn of the masters, as a rule, there are 4-5 of them. This is truly an amazing sight!

By folding the fried flour with the sugar mixture, the masters achieve the mixing of these semi-finished products. The mixture is folded into a figure eight and stretched in different directions, turning into the thinnest threads. Real human technology! When this process ends, our writing is almost ready. There are still hard pieces of sugar in the gaps, from which the writing must be cleaned. Then the sweetness should again stand for 15 minutes, after which it is placed in a seeder, passing through which the delicacy turns into powder. It is important to monitor the temperature here - at every point of the entire mass it should be the same. When ready, the surface of the writing is sprinkled with pistachios, weighed and pressed. The so-called halva, each piece of which has its own shape and weighs about 20 grams each, is put into bags with the help of the necessary equipment and displayed in the store window.

Pishmaniya recipe at home

To be honest, I wouldn’t undertake to cook pishmaniya myself. Firstly, it is very labor-intensive, as for me, it kills a lot of time and effort, and secondly, here in Turkey writing is so cheap that the effort is not worth the money. However, for residents of our countries where this Turkish delicacy is not sold, I prepared the simplest possible recipe from local chefs and found a more or less detailed video, which I share with you here.

We will need:

  • Sugar: 1 kg
  • 2 glasses (the size of a pea) of lemon salt (citric acid) or 1 tablespoon of lemon juice.
  • Flour: 1 kg
  • Butter: 250 gr
  • Water: 2 glasses
How to cook pishmaniya

Place the butter in a saucepan, completely dissolve it over the heat just until it boils, slowly add the flour into the boiling oil, in parts, stirring thoroughly on low so that there are no lumps. Cooked, put aside.

Pour water into another pan and add sugar, bring to a boil, constantly stirring the future syrup. Once it boils, add citric acid or juice. Cook the syrup until, when lowered into cold water, it becomes like mastic or chewing gum to the touch and will give in to any of your manipulations.

Next, to prepare pishmaniya, we take a wide plate, tray or round baking sheet with edges about 3-5 cm high. A round shape is desirable, because it will be more convenient to work. Grease it with butter, pour our syrup into it and let it cool.

Attention! Don't let it freeze or freeze completely! You need to work with warm syrup.

Start collecting the cooled syrup with your hands, knead it, stir until it becomes completely manageable. Stretch the mass for as long as possible, take an assistant and do the movements as in the video. Finally, make a ring of syrup and proceed to the next step.

Pour our previously prepared flour and butter onto the table and proceed to the actual preparation of pishmanie according to the recipe.

If you have more helpers in the house, they will be useful to you. We place our syrup ring on the flour and begin to twist it, at the same time pressing it against the flour mass and kneading and leveling it well until there is no more flour on the table.

In the process, your nondescript mass will become more and more like a pishmaniye, both to the touch and in appearance. We twist, straighten, press, shift, try...

Then we crumble all our efforts into small pieces so that they crumble and hardly stick to our hands. In principle, you can already eat your cooked pishmaniye, or you can package the crumbly mass in portions - in rounds, squares, triangles or other shapes. The mass is obedient and can be formed quite easily, so take a small part and twist it into the desired shape.

This is how our recipe for pishmanie turned out, this is exactly the taste of the store-bought equivalent, although... some manufacturers do not add butter, replacing it with other additives, which can kill the nobility of the taste. Bon appetit!

Today is writing Produced in many Turkish cities, you can buy this sweet in any supermarket in Istanbul or at food markets. But the strange thing is that the Izmit delicacy has a special taste. Interesting: writing is exported to 4 continents of the world in 160 countries, including Russia.

The online magazine “” was with you and I, Yulia M, with a story about pishmaniyya and a recipe for Turkish sweets.

Turkey is an amazing country that combines a warm climate with friendly people, clear sea with bright sun, high mountains, clean beaches and delicious food.
A holiday in Turkey is not complete without tasting Turkish sweets, and it’s easy to gain a few extra pounds here, because the abundance and variety of sweets options (tatli in Turkish) amazes with the variety of choice.
What are the most delicious Turkish sweets? How to prepare Turkish sweets at home?
What Turkish sweets should you buy to remember your holiday by the sea?
Today’s article is the most complete guide to Turkish sweets with photos, recipes and descriptions of these airy, melt-in-your-mouth works of culinary art.

Turkish Sweets – Kadaif – King of Sweet Turkey

It’s not for nothing that Kadaif is almost the most popular sweet in Turkey.
Tender and crispy, Kadaif amazes with its harmony of taste.
To prepare Kadaif at home, you need to cut the puff pastry as thinly as possible, mix with almond crumbs, cinnamon, cardamom, vanilla and season with syrup.
It is customary to serve Kadaif with rose petal jam or cream on top.
And of course, the main companion of Turkish sweets is black strong Turkish coffee.

The most popular varieties of Kadaiv cake are Burme Kadaif, Ekmek Kadaif and Tel-adi Kadaif.
Tel and Burme Kadaif combine pistachios, sherbet and thin string dough and are made into a square or
spirals.

By the way, you can easily find dough for Kadaif or Baklava in any grocery store in Turkey.


Baklava or Baklava – Turkish sweetness and landmark

Probably among Russians, Baklava is the number 1 most recognized Turkish sweet.
Everyone has at least once tried Baklava with nuts, drizzled with sweet honey, crispy and juicy.

Baklava, or as they say in Turkey, Baklava, is a thin dough mixed with sherbet, nuts and syrup.
Baklava is also sold on the beaches in Sochi or Crimea, but of course it has only a very distant relation to Turkish sweets.

The right baklava comes in the following flavors:

Hazelnuts - fydykly
Chocolate a- baklava chokolaty
Cocoa – baklava kakola
Walnut - dzhevizli

Baklava has a huge history in Turkey and was originally a royal treat.
The so-called “Saray baklava” is a roll with finely chopped pistachios, and “Burma baklava” is similar to a snail cake.

Baklava was invented in Turkey in the early 15th century. This Turkish sweet was first served to Sultan Mehmet Fatih, who conquered Constantinople.
The Sultan liked this Turkish dessert so much that not a day passed without baklava on the palace table.

What other type of baklava is there?

There are many baklava recipes in Turkey; more than a hundred.

The most popular are: Dilber duda, which is shaped like lips, and it is named so because the beloved girl of the cook who created this masterpiece was called Dilber.

“Princess baklavas” – Thin tubes of pistachio dough filled with filling, which are named after the princess.

How to make baklava at home - recipe

Of course, it’s better to have special dough for baklava on hand, but you can get by with thin puff pastry.
It needs to be rolled out in the thinnest layer, greased with a mixture of nuts and honey and baked in the oven.


Turkish sweet – Kunefe

The sultans, of course, ate baklava every day, but for European tastes it was too cloying and sweet. Or dessert – Kunefe.
To prepare this delicate dessert, sherbet, cheese and fresh milk are used, which gives a creamy taste and highlights the aroma of kunefe.


Turkish dessert – Pishmaniye

Who doesn't love cotton candy? Everyone loves her. And the Turkish sweet Pishmaniye is the closest relative of the sweet familiar to all children.
Pishmaniye is one of the most popular desserts in Turkey.

How to cook Pishmanie?

In order to get Pishmaniya, you need to boil the sugar syrup for a long time until it becomes sweet and viscous. Then add flour and stir, stretch into thin threads.
The Turkish confectioners came up with writing almost by accident, at a competition in the preparation of halva and nougat. If you haven’t tried Pishmaniya, it tastes very similar to fine fiber halva.

Pishmaniye has a wonderful legend that Turkish sweet sellers love to tell.
A long time ago, one pastry chef invented a dessert and named it in honor of his beloved - “Shishmanie” - plump or plump.
But after the wedding, the wife became grumpy and angry, and the dessert was renamed “Pishmaniye”, which in Turkish means reconciliation.
According to legend, after heated quarrels, the husband brought this delicacy to his wife as a sign of love and his repentance.

If you are going on holiday to Turkey, bring it to your family and try this sweet ball yourself.

Turkish Delight – Legendary Turkish sweet

If some Turkish sweets came into use and became popular several decades ago, the history of Turkish delight goes back almost a thousand years.

Nowadays, it is rare to find Turkish delight made according to the correct, ancient recipe, which includes rose petals, sugar, vanilla, water and starch.

The confectioner of the Ottoman Empire, Haji Bakir presented Turkish delight to the Sultan, Suleiman the Great, and it was he who began to add additional fillings to the Turkish delight in the form of nuts, nougat and sherbet.

There is not a single market in Turkey where Turkish delight is not sold. Scatterings of the most delicate and fresh dessert are just asking to be put into your mouth, and shops in Turkey are filled with a variety of Turkish sweets made from Turkish delight of all tastes and shapes.
Turkish delight is even considered a symbol of Turkey and is the first to be requested as a souvenir and gift for relatives from a trip.

Did you know that Churchkhella is a type of Turkish delight?
Usually Turkish delight comes in the form of a square or roll, whole or multi-layered, and churchkhella is Turkish delight in the form of a sausage, which came to us from Georgia.

Turkish miracle – Pastalar

There are no hotels in Turkey that do not have at least several types of pastalar to choose from. Pastalar is cakes. Surely you have noticed how skillfully the desserts and cakes are decorated. Pastalar will appeal to lovers of homemade sweets; in Turkey, cakes are richly soaked in syrups and creams, and the most popular of them are “Made” and “Ozsüt”.


Turkish Halva

If you ask a passerby to name the most popular Turkish sweets, then they will probably be: baklava, Turkish delight and halva.
Turkish halva is a brand and deep traditions of culinary excellence.

Turkish halva is prepared from ground sunflower seeds and caramel and comes in several types: vanilla, peanut, chocolate, caramel, sesame.

If you have tried the Indian treat “halawa”, then you will surely like Irmik halwa. It is one of the simplest and most delicious Turkish sweets that any housewife can prepare. The recipe for this halva is simple and does not require complex ingredients.

To prepare Irmik halva you need: fry the flour until golden brown, add syrup and nuts, mix and add 100 grams of butter and semolina. Let it brew for an hour, and then simmer over low heat until it swells.
This mixture is formed into balls, to which nuts are added and rolled in cocoa.


Turkish ice cream – Dondurma

It would seem that ice cream can be somehow special or surprisingly tasty? Maybe!
if it is prepared in Turkey - by the Turks.

Dondurma is Turkish sticky ice cream, which is prepared completely differently than what we are used to.
A secret ingredient is added to dondurma - “Salep”, this is hot tea made from orchid roots.
Thanks to this, dondurma acquires viscousness, does not melt and has a soft sweet taste.

The origin of Turkish ice cream dondurma is attributed to the town of Kahramanmaraş.
Be sure to try Turkish ice cream on vacation, which locals prefer to eat with a knife and fork, and if you come across real goat milk dondurma, the taste will be slightly specific.

Where to taste real dondurma in Turkey?

There is a chain of cafes “Mado” scattered along the southern coast of Turkey, where from time immemorial they have been serving real Turkish ice cream, according to a recipe from Kahramanmaraş.
If you are interested in Turkish sweets and crave new taste sensations, then ask the waiter - kazandibi, tel kadaifa, baklava or kabak tatlisi.
All these are amazing Turkish sweets, which are not very popular among Europeans, because the latter simply do not know about their existence.


What sweets to try in Turkey

What desserts are there in Turkey?

Typically, Turkish sweets are divided into dairy and flour. Separately, there are sweets in which starch, nuts, syrups and fruits are added.

The most delicious and favorite flour Turkish dessert among Russians is Baklava (baklava)
There are hundreds of types of baklava in Turkey.

We advise you to try, while in Turkey, a Turkish sweet with the playful name “lady's navel” - Hanim Gebei.
Outwardly, they are somewhat similar to our donuts in sweet syrup, only smaller in size. They are also dipped in sherbet for flavor.

The taste of “vizier’s fingers”, which are reminiscent of eclairs, only much sweeter and fattier, will seem familiar.

In general, the distinctive feature of Turkish sweets is a lot of sugar, fat, deep fat and no calorie counting. If you are following a strict no-carb diet, then Turkish sweets are not for you.
Perhaps eating Turkish sweets every day is very harmful, but during the holidays you can relax your belts and enjoy the taste of Mediterranean desserts.

If you are looking for benefits as well as taste, try Ashure.
Ashure is a Turkish dish that is a symbol of prosperity and wealth at home. They are treated to guests after the Eid al-Adha holiday. Ashure contains about 40 ingredients and has everything in it: rice, pearl barley, beans, pomegranate, nuts, citrus fruits and much more.
Ashure is considered a very healthy dessert, as it combines the optimal amount of vitamins, minerals and glucose.

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The East, with its secrets and passions, is considered a delicate matter. Perhaps as thin as the threads of an amazingly delicate oriental delicacy called “Pishmanie”.

What is Pishmanie?

Pishmanie is an oriental sweet, a mixture of sugar, water, citric acid and flour, fried in a special way. The Turkish city of Izmit is considered the birthplace of Pishmaniye, where the taste of this delicacy still retains a unique and indescribable flavor. When trying this sweetness, be careful, because its calorie content is 450 kcal per 100 grams. The thing is that the creator of Pishmanie was not very worried about the calories gained.

The legend of Pishmaniye.

Once upon a time in the Turkish city of Izmit there lived a very famous pastry chef. The line to his shop started early in the morning and did not end until late at night. Rumors about him spread throughout the Silk Road. And this pastry chef was recklessly in love with one sweet, but very plump girl. Inspired by his feelings, he created an amazing sweet and called it “Shishmanie”, which roughly translated means “Puffy” or “Fat”.

A little later, he received consent to marry his beloved, but his happiness did not last long. In marriage, the girl showed herself to be capricious, quarrelsome and very jealous, which is why the pastry chef had to divorce her.

After the divorce, he renamed the sweet “Pishmaniye”, which means “Regretful”.

How is Pishmaniya prepared?

Now the process of making Pishmanie is almost completely automated. This is not surprising, because it is associated with certain difficulties. But you can still find home-cooked Pishmaniye in Turkey.
In order to prepare Pishmaniya, you need to have a very close-knit family or several loyal friends, since this process involves from four to seven people, and the success of preparing the sweet depends on their coordinated and calm work.

First, fry the flour in oil in a large cauldron, stirring constantly. According to some sources, only 20-30 minutes of frying is enough, and according to others, it is necessary to fry the flour for 7-8 hours. When the flour is ready, proceed to the sugar syrup. To do this, boil a mixture of water and sugar (in proportions 1:2) with the addition of citric acid at a temperature of 165 degrees for 25 minutes. After cooking, the finished sugar syrup is poured onto a large tray and distributed evenly over the entire surface. Immediately after this, using a special spatula, the mixture is gradually collected in one place.

As it cools, the mixture will become thicker, so you can take it and start kneading it by hand. This is done so that it becomes white. Since there is a lot of mixture, men usually knead it by hand.

Meanwhile, the first part of the fried flour is scattered throughout the tray. The sugar mixture, collected and molded into a ring, is placed in the middle of the tray, directly into the flour. Now comes the turn of teamwork. 4-6 people sit around the tray and all together begin to mix the fried flour into the flexible, viscous sugar mixture, gradually expanding its ring to the very edges of the tray. New flour is added as needed. The stretched ring is folded several times again, returned to the middle of the tray, and the peculiar modeling continues. It is important to “massage” the sugar mixture so that the flour is sure to get inside. This “massage” lasts approximately 20-25 minutes, after which the sugar mixture, having absorbed the flour, turns into the finest sugar threads.

Now Pishmaniya is passed through a sieve to sift out the remaining pieces of sugar and flour. The finished delicacy can be decorated with various nuts (most often pistachios).

What other names does Pishmanie have?

Having started its journey in Izmit, Pishmaniye quickly conquered the whole of Anatolia. At that time, few people thought about copyrights or the sad love story, so writing was often called differently in different regions. So, for example, “keten helvasy”, “chekme helva”, “tel helva”, “peshmek”, “Saray helvasy” - these are all names of the same sweet, better known as Pishmaniye.