Join our mailing list!
Email :  


Posts Tagged ‘ pastries ’

Mar 25
Tuesday

Trileçe: Desserts without Borders

Filed under Reviews (Eats)

Baltepe's trilece, photo by Ansel Mullins

It’s hard to imagine Istanbul without its pastane windows stacked high with trays of ivory-colored flaky mille-feuille and coolers lined with row after row of chocolate-topped éclairs. And of course, the sweets scene in Istanbul would not be complete without the much-loved profiterole.Generations of İstanbullu have taken pleasure in these French exotics, but at some point they became part of the local dessert canon, complete with their new Turkish ID, milföy and ekler. Their origins, their journey to Istanbul, if still relevant, have been more or less wiped clean from the memory of the city.

But right now, a new dessert craze is gripping this city: trileçe (pronounced tree-le-che). Trileçe’s heritage is a lot more complicated than that of the éclair. Chasing down the elusive origins of this cake – a Balkan cousin of the Latin American classic tres leches – leads to a deep, dark, global rabbit hole. According to the blog of the James Beard Foundation, “The history of tres leches is ambiguous.” The writer points out that it is common throughout Latin America and probably has its origins in Nicaragua, Mexico or Guatemala. It is also posited that the recipe is a creation of the producers of its key ingredient, canned milk. In the 1940s Nestle printed this cake’s recipe right there on cans of its condensed milk, just as Jose Cuervo does for its “perfect margarita.” But the Cuervo folks didn’t invent the margarita, did they?

Read the rest of this story at Culinary Backstreets.

Culinary Backstreets
In case you didn’t know, Istanbul Eats now lives over at Culinary Backstreets. Same great culinary walks, same great culinary writing. You’ll be redirected there in a few seconds!

All entries filed under this archive


Bizim Ev: The Stash House
no responses - Posted 07.30.13
Editor’s note: This post was written by “Meliz,” an intrepid explorer of Istanbul’s culinary backstreets and frequent guest contributor who would like to keep her anonymity. It all started with Laz böreği. It was not just any Laz böreği that showed up at the dinner party that evening, but perfect Laz ...continue
Gram: Chef’s Creations, Hold the Ego
1 response - Posted 11.19.12
Certain global phenomena, like sushi, the mojito and the sitcom Golden Girls, might have arrived a bit late in Turkey, but as the world scrambles to go local, eat seasonally and connect with traditional culinary roots, Turkey is way ahead of the pack. Gram, chef Didem Şenol’s carefully curated locavore ...continue

© Copyright by Istanbul Eats 2009 - 2019 Istanbul Eats | Original theme by Zidalgo.