Bayram literally means national, religious or important and celebrated days and days. The word of Iranian origin evolved over time and came as a feast. We can divide the holidays in our country into categories as religious, national, ethnic and national holidays. If we need to list the important holidays in our country, we can list them as Ramadan-Candy Feast, Sacrifice Feast, Muharram and Nowruz Feast. 23 April, 1 May, 19 May, 30 August and 29 October fall into the category of national holidays. 

When it comes to holiday desserts , traditional desserts of Turkish cuisine come to mind. Besides many traditional desserts such as baklava, sugarpare, şöbiyet, kalburabastı, revani, rice pudding, Kazandibi, we should not forget the Güllaç dessert, which is special for Ramadan Feast. It should not be forgotten that there are thousands of versions of traditional desserts. 

Today, besides the traditional desserts, newly released desserts are also served during the holidays, trileçe and cold baklava can be examples of these new generation desserts. On the other hand, it must be admitted that nothing can replace traditional desserts.  


When it comes to holiday desserts , traditional recipes come to mind first, and desserts with syrup in Turkish culture are the most preferred options among holiday desserts. Among these recipes, we tried to choose a recipe for you that is both easy to make and does not take much time.

Şekerpare Recipe


  • 4 glasses of flour
  • 5 heaped tablespoons of semolina
  • 180 g butter at room temperature (equivalent to 13 tablespoons)
  • 2 eggs (1 egg yolk will be separated)
  • 1 cup of powdered sugar
  • 1 packet of baking powder 

For the syrup: 

  • 3.5 cups granulated sugar
  • 3.5 cups of water
  • 2-3 drops of lemon juice 

In the first stage, you need to prepare the syrup, for this, transfer all the necessary ingredients to the pot, except for the lemon juice. When the sugar melts and the water starts to boil, add a few drops of lemon juice and after it boils for a few more minutes, remove it from the heat. 

Transfer all the necessary ingredients for the dough, except flour, into a bowl and mix well, then slowly add the flour and knead until you get a dough that does not stick to the hand. Take walnut-sized pieces from the dough you have prepared and give it the shape you want, then place it on a tray with greaseproof paper, apply egg yolk on it and give the pattern you want with a fork. Bake for 20 minutes in a preheated oven at 180 degrees without a fan, then let it rest for 3-4 minutes at room temperature. Pour the cold sherbet little by little over the hot sugar pares, do not pour the syrup all at once, pour it little by little so that the sugar pares will absorb the syrup better. You can serve the Şekerpare after resting in the refrigerator for at least 2 hours.


There is no doubt that the sweets eaten during the feast are beautiful, but it is important that it is a dessert that will not tire the stomach. After all, no one wants to walk around with an upset stomach while enjoying the holiday. 

Rice Pudding Recipe 

  • ½ cup of rice (equivalent to exactly 3 tablespoons)
  • 2 glasses of hot water (400 ml)
  • 1 liter milk / lactose-free milk for lactose intolerants
  • 1 cup of granulated sugar (200 g)
  • 2 tablespoons of heaped wheat starch (200 g)
  • 1 tea glass of water (150 ml) 

Put the washed rice in the pot and start cooking by adding 2 cups of hot water, stirring occasionally. When the rice absorbs water and becomes porridge, add milk to it and wait for it to boil, stirring occasionally. After boiling, reduce the heat and cook for 8-10 minutes on low heat, then add the sugar and let it boil again. Continue boiling over low heat for 4-5 minutes after boiling. 

In another bowl, mix the starch with 1 tea glass of water and open it and add it to the pot little by little while mixing at the same time, pouring it little by little will prevent clumping. After mixing, wait until it thickens, when small bubbles begin to appear on the surface, take it back to low heat and wait for 1-2 more minutes, then remove it from the stove. After distributing the cooked rice pudding into bowls with the help of a ladle, first let it cool at room temperature, then cool it in the refrigerator and serve it after making the decoration you want.


When we say that it was the holiday cleaning, meal preparations, hosting the guests, there are times when we think that we can do something practical in two minutes and rest. We have a recipe suggestion for you for such times.

Revani Recipe


  • 1 cup of semolina
  • 1.5 cups of flour
  • 1 teacup of oil
  • 3 eggs
  • 1 teaspoon of granulated sugar
  • 1 packet of vanilla
  • 1 packet of baking powder
  • 1 cup of yogurt 

for sherbet

  • 3 cups granulated sugar
  • 4 glasses of water
  • Juice of a quarter lemon 

First of all, to prepare the sherbet, add water and sugar to a saucepan, stir until the sugar dissolves, and stir occasionally over medium heat until it boils. After the sherbet boils, add lemon juice and boil for 5 minutes and remove from the stove. For the cake, beat the eggs and sugar in a mixing bowl until foamy, add yogurt, oil and semolina and continue whisking. Finally, add the flour, baking powder and vanilla and continue beating until the ingredients are well mixed. Pour the cake batter into a greased baking dish and let it cook for about 30 minutes in a preheated 170 degree oven. Take the baked cake out of the oven and wait for 5 minutes, then add the syrup little by little, put the revani in the refrigerator and let it cool. After it cools down, you can serve it with crushed hazelnuts or pistachios as per your request. 


There are desserts that can be made instantly both on holidays, on special occasions and when one wants a practical and beautiful dessert . Semolina dessert falls into all of these categories. Since semolina halva is generally associated with funerals, we can say that although it is not a preferred dessert, we can say that it has a misunderstood reputation.

Semolina Halva Recipe 


  • 3 tablespoons of butter
  • 1.5 cups of milk
  • 1.5 cups semolina
  • ½ cup of pine nuts
  • 1.5 cups of water
  • 1.5 cups granulated sugar
  • Cinnamon 

Melt 3 tablespoons of butter in a skillet or saucepan. Throw ½ cup of pine nuts into the melted butter and start roasting, after roasting well, add 1.5 cups of semolina on it and roast it for 20 minutes on low heat. For the syrup of the dessert, put 1.5 cups of water, 1.5 cups of sugar and 1.5 cups of milk in a saucepan, mix them, and then let it boil over low heat. After the semolina is well roasted, add the syrup you have prepared to the semolina little by little. Keep stirring the boiling semolina halva frequently with the effect of hot sherbet, but be careful, as it may splash while it is boiling, the hot semolina halva may burn you. Cook the halva for another 8-10 minutes on low heat with the lid of the pan or pan closed. You can serve the brewed semolina halva with ice cream by sprinkling cinnamon on it. 

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