{"id":8575,"date":"2025-02-07T16:02:00","date_gmt":"2025-02-07T15:02:00","guid":{"rendered":"https:\/\/www.tui.cz\/blog\/?p=8575"},"modified":"2025-02-07T13:12:12","modified_gmt":"2025-02-07T12:12:12","slug":"turecka-sladkost-co-ochutnat-v-turecku","status":"publish","type":"post","link":"https:\/\/www.tui.cz\/blog\/turecka-sladkost-co-ochutnat-v-turecku\/","title":{"rendered":"Tureck\u00e9 sladkosti: Co ochutnat p\u0159i n\u00e1v\u0161t\u011bv\u011b Turecka?"},"content":{"rendered":"\n

Tureck\u00e1 kuchyn\u011b je proslul\u00e1 bohatstv\u00edm chut\u00ed a oh\u0148ostrojem vo\u0148av\u00e9ho ko\u0159en\u00ed, a to nejen pokud jde o slan\u00e9 pokrmy, ale tak\u00e9 o sladkosti, kter\u00e9 jsou skute\u010dnou pastvou pro chu\u0165ov\u00e9 bu\u0148ky. Najdeme mezi nimi opravdov\u00e9 perly, je\u017e jsou stejn\u011b p\u016fvabn\u00e9 na pohled jako na chu\u0165, a proto si zaslou\u017een\u011b z\u00edskaly celosv\u011btov\u00e9 uzn\u00e1n\u00ed. \u010c\u00edm jsou tak v\u00fdjime\u010dn\u00e9 a kter\u00fd tureck\u00fd dezert stoj\u00ed za ochutn\u00e1n\u00ed?<\/p>\n\n\n\n

\"Tureck\u00e9<\/figure>\n\n\n\n

Sladkosti jsou jednou z nejv\u011bt\u0161\u00edch chloub Turecka<\/h2>\n\n\n\n

Turecko<\/a> je proslul\u00e9 nejen skv\u011bl\u00fdmi podm\u00ednkami pro dovolenou a kr\u00e1sn\u00fdm po\u010das\u00edm, ale tak\u00e9 bohat\u00fdmi kulin\u00e1\u0159sk\u00fdmi tradicemi, v nich\u017e zvl\u00e1\u0161tn\u00ed m\u00edsto zauj\u00edmaj\u00ed sladkosti. Nejzn\u00e1m\u011bj\u0161\u00ed dezerty pot\u011b\u0161\u00ed nejen svou lahodnost\u00ed, ale tak\u00e9 rozmanitost\u00ed ingredienc\u00ed a technikou p\u0159\u00edpravy, je\u017e z nich d\u011blaj\u00ed ji\u017e po stalet\u00ed ned\u00edlnou sou\u010d\u00e1st tureck\u00e9 kultury.<\/p>\n\n\n\n

Tureck\u00e9 sladkosti se vyzna\u010duj\u00ed intenzivn\u00ed chut\u00ed, \u010dasto obohacenou o o\u0159echy, med a ko\u0159en\u00ed. Ka\u017ed\u00fd dezert m\u00e1 svou jedine\u010dnou historii a zp\u016fsob p\u0159\u00edpravy, kter\u00fd se p\u0159ed\u00e1v\u00e1 z generace na generaci. V dne\u0161n\u00ed dob\u011b v\u0161ak naraz\u00edte i na modern\u00ed varianty dezert\u016f, kdy se nap\u0159. p\u0159id\u00e1v\u00e1 \u010dokol\u00e1da, r\u016fzn\u00e9 ovoce nebo ko\u0159en\u00ed, kter\u00e9 jim dod\u00e1vaj\u00ed nov\u00e9 chut\u011b a v\u016fn\u011b.<\/p>\n\n\n\n

Co je v tradi\u010dn\u00edch tureck\u00fdch dezertech schov\u00e1no za dobroty?<\/h2>\n\n\n\n

V m\u00edstn\u00edch dezertech hraj\u00ed kl\u00ed\u010dovou roli p\u0159edev\u0161\u00edm med a o\u0159echy, jako jsou pist\u00e1cie, mandle a vla\u0161sk\u00e9 o\u0159echy, je\u017e najdeme nej\u010dast\u011bji v baklav\u011b, lokumu a dal\u0161\u00edch sladkostech. Z medu se vyr\u00e1b\u00ed sirupy, kter\u00e9 nesm\u00ed postr\u00e1dat \u017e\u00e1dn\u00e1 tureck\u00e1 sladkost.<\/p>\n\n\n\n

Spoustu prostoru je na tureck\u00fdch stolech v\u011bnov\u00e1no tak\u00e9 filo t\u011bstu, je\u017e pat\u0159\u00ed mezi hlavn\u00ed p\u0159\u00edsady zdej\u0161\u00edch dezert\u016f. Jedn\u00e1 se o ta\u017een\u00e9 nekyp\u0159en\u00e9 t\u011bsto z mouky, tepl\u00e9 vody a trochy oleje. Roztahuje se na velmi tenk\u00e9 pl\u00e1tky, je\u017ekter\u00e9 se n\u00e1sledn\u011b pot\u00edraj\u00ed rozpu\u0161t\u011bn\u00fdm m\u00e1slem \u010di olejem a potom pln\u00ed t\u0159eba pist\u00e1ciemi, sm\u011bs\u00ed cukru, vody a dal\u0161\u00edch p\u0159\u00edsad apod.<\/p>\n\n\n\n

V Turecku<\/a> je v\u0161ak krom\u011b filo t\u011bsta obl\u00edben\u00e9 tak\u00e9 \u201enudli\u010dkov\u00e9\u201c t\u011bsto kadayif, kter\u00e9 mnoz\u00ed z v\u00e1s jist\u011b znaj\u00ed z recept\u016f na modern\u00ed dubajskou \u010dokol\u00e1du. Tyto tenou\u010dk\u00e9 nudle, je\u017e tvo\u0159\u00ed jen mouka a voda, jsou \u00fa\u017easn\u011b k\u0159upav\u00e9, obzvl\u00e1\u0161\u0165 kdy\u017e se sma\u017e\u00ed \u010di pe\u010dou.<\/p>\n\n\n\n

\"tureck\u00e1<\/figure>\n\n\n\n

Baklava, kr\u00e1lovna tureck\u00fdch sladkost\u00ed<\/h3>\n\n\n\n

Baklava je jeden z nejzn\u00e1m\u011bj\u0161\u00edch tureck\u00fdch<\/a> dezert\u016f, kter\u00fd se skl\u00e1d\u00e1 z n\u011bkolika vrstev tenk\u00e9ho filo t\u011bsta, pokladen\u00e9ho nasekan\u00fdmi o\u0159echy a zalit\u00e9ho cukrov\u00fdm sirupem (melasou), karamelem nebo medem. Historie tohoto \u201ez\u00e1zraku\u201c tureck\u00e9 kuchyn\u011b sah\u00e1 a\u017e do starov\u011bku \u2013 prvn\u00ed zm\u00ednky o n\u011bm se objevily b\u011bhem 15. stolet\u00ed v poezii mystika Kaygusuz Abdala. Tradi\u010dn\u011b se tento dezert p\u0159ipravoval p\u0159i zvl\u00e1\u0161tn\u00edch p\u0159\u00edle\u017eitostech, nap\u0159. ramad\u00e1n, a byla tak cen\u011bna, \u017ee byla sou\u010d\u00e1st\u00ed ceremoni\u00e1lu v istanbulsk\u00e9m pal\u00e1ci Topkap\u0131.<\/p>\n\n\n\n

P\u0159\u00edprava baklavy vy\u017eaduje velkou zru\u010dnost a trp\u011blivost. T\u011bsto filo mus\u00ed b\u00fdt velmi tenk\u00e9 a jeho vrstvy d\u016fkladn\u011b promazan\u00e9 m\u00e1slem. Jej\u00ed st\u0159ed je obvykle napln\u011bn pist\u00e1ciemi nebo vla\u0161sk\u00fdmi o\u0159echy, a cel\u00e1 se zal\u00e9v\u00e1 sirupem z medu a cukru. D\u00edky tomu je dokonal\u00e1 baklava na povrchu nesm\u00edrn\u011b k\u0159upav\u00e1 a uvnit\u0159 \u0161\u0165avnat\u00e1 a sladk\u00e1, ide\u00e1ln\u00ed pro speci\u00e1ln\u00ed p\u0159\u00ed\u016fle\u017eitosti.<\/p>\n\n\n\n

\"tureck\u00fd<\/figure>\n\n\n\n

Lokum \u2013 ochutn\u00e1vka \u201etureck\u00e9ho pot\u011b\u0161en\u00ed\u201c<\/h3>\n\n\n\n

Lokum je dal\u0161\u00ed ikonick\u00fd dezert, kter\u00fd je obl\u00edben\u00fd nejen v Turecku<\/a>, ale i v jin\u00fdch \u010d\u00e1stech sv\u011bta a m\u016f\u017eeme ho p\u0159elo\u017eit jako \u201etureck\u00e9 pot\u011b\u0161en\u00ed\u201c. Konzistence tohoto m\u011bkk\u00e9ho dezertu p\u0159ipom\u00edn\u00e1 \u017eel\u00e9 \u010di marshmallow a vyr\u00e1b\u00ed se v r\u016fzn\u00fdch p\u0159\u00edchut\u00edch, od klasick\u00e9 r\u016f\u017ee, citronu \u010di sko\u0159ice a\u017e po slo\u017eit\u011bj\u0161\u00ed p\u0159\u00edchut\u011b, jako je gran\u00e1tov\u00e9 jablko nebo pist\u00e1cie. Z\u00e1kladn\u00ed slo\u017ekou lokumu je cukr, do n\u011bkter\u00fdch verz\u00ed se pak p\u0159id\u00e1vaj\u00ed o\u0159echy nebo ovoce.<\/p>\n\n\n\n

P\u0159\u00edprava dezertu spo\u010d\u00edv\u00e1 v rozpou\u0161t\u011bn\u00ed a va\u0159en\u00ed cukru p\u0159esn\u011b do spr\u00e1vn\u00e9 konzistence, kdy se barv\u00ed, nech\u00e1 ztuhnout a n\u00e1sledn\u011b kr\u00e1j\u00ed na kostky a obaluje v mou\u010dkov\u00e9m cukru \u010di kokosu. Lokum podle legendy vznikl na p\u0159\u00e1n\u00ed sult\u00e1na se zka\u017een\u00fdmi zuby z mls\u00e1n\u00ed sladkost\u00ed, a tak cht\u011bl n\u011bco, co by mohl snadno rozkousat.<\/p>\n\n\n\n

\"tureck\u00e1<\/figure>\n\n\n\n

Chalva jako jedna z nejstar\u0161\u00edch orient\u00e1ln\u00edch cukrovinek<\/h3>\n\n\n\n

Chalva nebo tak\u00e9 helva na sv\u011bt\u011b existuje ji\u017e po stalet\u00ed a d\u00edky bohu za to \u2013 tento tradi\u010dn\u00ed tureck\u00fd dezert pat\u0159\u00ed mezi nejobl\u00edben\u011bj\u0161\u00ed bl\u00edzkov\u00fdchodn\u00ed cukrovinky. Chalva je v Turecku<\/a> tradi\u010dn\u00ed dobrotou, kter\u00e1 se vyr\u00e1b\u00ed z rozemlet\u00fdch sezamov\u00fdch semen a roztoku vody a cukru. M\u00e1 v\u00fdraznou, lehce o\u0159\u00ed\u0161kovou chu\u0165 a je ide\u00e1ln\u00edm dopl\u0148kem ke k\u00e1v\u011b nebo \u010daji, p\u0159i\u010dem\u017e m\u016f\u017ee b\u00fdt dochucena vanilkou, \u010dokol\u00e1dou \u010d\u00ed r\u016fzn\u00fdmi druhy o\u0159ech\u016f.<\/p>\n\n\n\n

Zaj\u00edmavost\u00ed je, \u017ee se chalva p\u0159ed 2. sv\u011btovou v\u00e1lkou vyr\u00e1b\u011bla i v \u010ceskoslovensku a prod\u00e1vali ji na pout\u00edch a jarmarc\u00edch, na\u0161e babi\u010dky si ji tedy mohly u\u017e\u00edvat i doma. Za v\u00e1lky v\u0161ak byla jej\u00ed v\u00fdroba zastavena a bohu\u017eel nebyla pln\u011b obnovena. Dnes se ale d\u00e1 chalva na\u0161t\u011bst\u00ed sehnat alespo\u0148 z dovozu v n\u011bkter\u00fdch supermarketech, a tak si na n\u00ed doma m\u016f\u017eete pochutvat i vy.<\/p>\n\n\n\n

\"tureck\u00e9<\/figure>\n\n\n\n

Tureck\u00e9 rol\u00e1dy Kazandibi<\/h3>\n\n\n\n

Tureck\u00e9<\/a> z\u00e1vitky jsou mo\u017en\u00e1 o n\u011bco m\u00e9n\u011b zn\u00e1m\u00e9, ale stejn\u011b chutn\u00e9 sladkosti, kter\u00e9 si rozhodn\u011b zaslou\u017e\u00ed va\u0161i pozornost. Tyto sladkosti mohou b\u00fdt pln\u011bny r\u016fzn\u00fdmi n\u00e1pln\u011bmi jako ml\u00e9\u010dn\u00e9 kr\u00e9my, o\u0159echy nebo ovoce. Rol\u00e1dy se p\u0159ipravuj\u00ed z tenk\u00e9ho a pru\u017en\u00e9ho t\u011bsta, co\u017e umo\u017e\u0148uje jejich snadn\u00e9 v\u00e1len\u00ed a vytv\u00e1\u0159en\u00ed r\u016fzn\u00fdch tvar\u016f.<\/p>\n\n\n\n

Jedn\u00edm z nejobl\u00edben\u011bj\u0161\u00edch druh\u016f rol\u00e1d je dezert zvan\u00fd \u201eKazandibi\u201c, kter\u00fd se vyr\u00e1b\u00ed z ml\u00e9ka a m\u00e1 karamelizovan\u00fd povrch. Tato pochoutka je ide\u00e1ln\u00ed pro zvl\u00e1\u0161tn\u00ed p\u0159\u00edle\u017eitosti a \u010dasto se sype sko\u0159ic\u00ed nebo mou\u010dkov\u00fdm cukrem.<\/p>\n\n\n\n

\"tureck\u00e9<\/figure>\n\n\n\n

Dal\u0161\u00ed tureck\u00e9 dezerty \u2013 co je\u0161t\u011b stoj\u00ed za vyzkou\u0161en\u00ed?<\/h2>\n\n\n\n

Krom\u011b baklavy a lokumu nab\u00edz\u00ed tureck\u00e1 kuchyn\u011b mnoho dal\u0161\u00edch sladkost\u00ed, kter\u00e9 stoj\u00ed za to ochutnat. Turecko<\/a> se py\u0161n\u00ed t\u0159eba dobrotou \u201ekunefe\u201c. Tento dezert se p\u0159ipravuje z nudli\u010dkov\u00e9ho t\u011bsta kadayif se s\u00fdrem, je\u017e se d\u00e1le sma\u017e\u00ed a pol\u00e9v\u00e1 sirupem. Za ochutn\u00e1n\u00ed stoj\u00ed tak\u00e9 dezerty na b\u00e1zi ml\u00e9ka, jako je \u201esutlac\u201c (tureck\u00fd r\u00fd\u017eov\u00fd n\u00e1kyp) nebo jak\u00fdsi p\u0159edch\u016fdce baklavy \u201eg\u00fclla\u00e7\u201c \u2013 jemn\u00e9 pe\u010divo s vrstvami filo, ml\u00e9ka, o\u0159ech\u016f a gran\u00e1tov\u00e9ho jablka, kter\u00e9 se \u010dasto pod\u00e1v\u00e1 b\u011bhem ramad\u00e1nu.<\/p>\n\n\n\n

Sladk\u00e9 pot\u011b\u0161en\u00ed polecht\u00e1 va\u0161e chu\u0165ov\u00e9 poh\u00e1rky tak\u00e9 ve form\u011b \u201erevani\u201c neboli tureck\u00e9ho krupicov\u00e9ho dortu z vody, cukru a citronu nebo t\u0159eba \u201elokma\u201c, tedy sladk\u00fdch sma\u017een\u00fdch kobl\u00ed\u017ek\u016f namo\u010den\u00fdch ve sladk\u00e9m sirupu, medu \u010di \u010dokol\u00e1d\u011b. Koblihy, nebo sp\u00ed\u0161e \u0161pan\u011blsk\u00e9 churros p\u0159ipom\u00edn\u00e1 i \u201etulumba\u201c \u2013 sma\u017een\u00e9, zven\u010d\u00ed k\u0159upav\u00e9 a uvnit\u0159 m\u011bkk\u00e9 pe\u010divo nam\u00e1\u010den\u00e9 v sirupu v\u00e1s dostane do jin\u00e9 dimenze.<\/p>\n\n\n\n

Zapomenout nesm\u00edme ani na dezert z kandovan\u00e9 d\u00fdn\u011b s tahini \u201etatlisi\u201c \u010di \u201epismaniye\u201c, kter\u00e1 je velmi obl\u00edben\u00e1 mezi turisty jako suven\u00fdr. Tvar tohoto dezertu p\u0159ipom\u00edn\u00e1 bavln\u011bnou kouli a jeho chu\u0165 je podobn\u00e1 chalv\u011b.<\/p>\n\n\n\n

\"tureck\u00e9<\/figure>\n\n\n\n

Vydejte se s TUI do Turecka na po\u0159\u00e1dnou porci sladkost\u00ed<\/h2>\n\n\n\n

Bav\u00ed v\u00e1s chu\u0165 orient\u00e1ln\u00edch cukrovinek bohat\u00fdch na cukr, tahini, o\u0159\u00ed\u0161ky a pohlazen\u00ed dokonalosti, je\u017e se na Bl\u00edzk\u00e9m V\u00fdchod\u011b dov\u00e1d\u00ed k dokonalost\u00ed ji\u017e n\u011bkolik\u00e1t\u00e9 stolet\u00ed? Vydejte se s TUI<\/a> ochutn\u00e1vat nejeden tureck\u00fd dezert a dop\u0159ejte sv\u00e9mu organismu jednu kalorickou i chu\u0165ovou bombu za druhou. L\u00e1k\u00e1 v\u00e1s helva, baklava nebo lokum? A\u0165 v Turecku zkus\u00edte jak\u00fdkoliv dezert, v\u011b\u0159te, \u017ee nebudete zklaman\u00ed!<\/p>\n","protected":false},"excerpt":{"rendered":"

Tureck\u00e1 kuchyn\u011b je proslul\u00e1 bohatstv\u00edm chut\u00ed a oh\u0148ostrojem vo\u0148av\u00e9ho ko\u0159en\u00ed, a to nejen pokud jde o slan\u00e9 pokrmy, ale tak\u00e9 o sladkosti, kter\u00e9 jsou skute\u010dnou pastvou pro chu\u0165ov\u00e9 bu\u0148ky. Najdeme…<\/p>\n","protected":false},"author":49,"featured_media":8578,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[182],"tags":[],"class_list":["post-8575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cestovani"],"home_img_url":"https:\/\/www.tui.cz\/blog\/wp-content\/uploads\/2025\/02\/PHOTOMAIN-4-585x390.jpg","home_img_alt":"tureck\u00e9 sladkosti","_links":{"self":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts\/8575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/comments?post=8575"}],"version-history":[{"count":1,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts\/8575\/revisions"}],"predecessor-version":[{"id":8584,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts\/8575\/revisions\/8584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/media\/8578"}],"wp:attachment":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/media?parent=8575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/categories?post=8575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/tags?post=8575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}