Greek desserts

Baklava (, or ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup or honey.

Nougat refers to a variety of similar confections made from a sweet paste whipped to a chewy or crunchy consistency.

Turkish gelatinous candy

thumb|Turkish desserts served with ice cream Dondurma is the Turkish name for ice cream. Outside Turkey, it typically refers specifically to mastic ice cream, which is believed to originate from the city and region of Kahramanmaraş and is known as maraş dondurma in Turkish. This is made from cream, salep (the ground-up tuber of an orchid), mastic (plant resin), and sugar.

Basbousa () is a sweet, syrup-soaked semolina Arab dessert popular throughout the Arab world, Middle East and North Africa. The semolina batter is baked in a sheet pan, then sweetened with sugar syrup and typically cut into diamond (lozenge) shapes or squares.

Lokma is a dessert made of leavened and deep-fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (), "judge's morsels".

Bougatsa, bogatsa or boogatsa ( ) is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack. Bougatsa has several versions with their own filling, with the most popular the bougatsa krema (bougatsa cream) that has semolina custard filling used as a sweet food and dessert.

thumb|right|Finikia The melomakarono ( plural: μελομακάρονα, melomakarona) is an egg-shaped Greek dessert made mainly from flour, olive oil, and honey. Along with the kurabies, it is a traditional dessert prepared primarily during the Christmas holiday season. They are also known as finikia.

Koulourakia or Koulouria, or in Pontic Greek, are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday.

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Vasilopita (, Vasilópita, lit. '(St.) Basil-pie' or 'Vassilis pie', see below) is a New Year's Day bread, cake or pie in Greece and throughout Southeastern Europe which contains a hidden coin or trinket which gives good luck to the receiver, like the Western European king cake. It is associated with Saint Basil's day, 1 January, in most of Greece, but in some regions, the traditions surrounding a cake or pita with a hidden coin are attached to Epiphany or to Christmas. It is made of a variety of dough, depending on regional and family tradition, including tsoureki. In some families, instead of

Diples or Thiples () is a Greek dessert from the Peloponnese, made of thin sheet-like dough. They are essentially the same as angel wings, except that they are dipped in syrup rather than served dry.

food

Pestil is a traditional dried fruit pulp that is commonly produced in Anatolia and Armenia. It is known under different names such as bastegh or pastegh (), '''t'tu lavash (), bestil, and fruit leather'''.

Turkish Cypriot confectionary similar to murabba

' () or must jelly (also mustpie and mustcake) is a traditional Greek kind of pudding made of grape must mixed with flour and boiled until thick. , must biscuits or must cookies' are the biscuit (cookie) version.