This Turkish oven-baked rice pudding is made with water, milk, sugar, rice, and rice flour. It is a simple, light dessert that is said to have origins in the Ottoman cuisine. Although it has been traditionally flavored with rose water, the modern versions often incorporate vanilla as a flavoring.

After cooking, fırın sütlaç is browned in a salamander broiler, and it is usually topped with either ground cinnamon or chopped hazelnuts before serving.

Dating back to the Ottoman times, kazandibi is a Turkish dish that can be translated to burnt bottom pudding, referring to the burnt bottom of the pan that it is cooked in. The dessert consists of butter, milk, rice flour, sugar, starch, and flavorings such as vanilla, rosewater, or ground mastic gum.

In Türkiye, kazandibi is usually served as thin ribbons which are then rolled, although it can also be served in thick squares. The caramelized top of kazandibi gives it an earthy flavor, which contrasts quite nicely with the sweet and milky flavors on the interior. 

The name of this traditional Turkish fig pudding translates as sleeping figs. It comes from the tradition of soaking figs in warm milk and then letting them rest overnight so the dish can be enjoyed the next morning for breakfast. İncir uyutması are usually served drizzled with molasses and sprinkled with chopped walnuts.

Today, the sleeping figs are also often enjoyed as a dessert, though a version called teleme has been a typical goat herders' snack for centuries before, particularly in northeastern Anatolia.

Interestingly, this classic Turkish chicken breast pudding doesn't taste like chicken at all—instead, it is often flavored with cinnamon and vanilla, and is more reminiscent of a thick, creamy, and smooth milk or rice pudding, both in flavor and appearance.

Tavuk göğsü has its roots in a medieval French dessert called blancmange, and it was once prepared for the Ottoman sultans living at the Topkapı palace. Today it is considered one of Türkiye's signature delicacies that is found in coffeehouses across the country.

Supangle is a popular Turkish dessert consisting of a base layer of cake pieces that are topped with rich chocolate pudding. The pudding is made with milk, sugar, flour, cocoa powder, butter, and dark chocolate. Supangle is traditionally garnished with ground walnuts, almonds, pistachios, or shredded coconut.

Due to the fact that it is typically served cold, a scoop of ice cream is a welcome addition on top. Although the name supangle comes from soupe anglaise / zuppa inglese, it bears no resemblance to that dessert.

Mehalabiya is a creamy Arabian dessert, in many ways similar to the French blancmange. It is made with a mixture of milk and sugar, cooked and thickened with rice flour or cornstarch, and usually flavored with orange blossom or rose water.

While hot, it is distributed in smaller molds, left to set, and it is then served cold. This simple and satisfying dessert is eaten in slightly different forms across the Arabian Peninsula, Middle East, and North Africa. Depending on the region, it can be garnished with typical local ingredients such as pistachios, almonds, shredded coconut, cinnamon, or raisins. 

Made with a special kind of dehydrated bread soaked in sugar syrup, the delicious ekmek kadayıfı is traditionally prepared during Turkish religious celebrations such as Şeker Bayramı (lit. festival of sweets), which marks the end of Ramadan, the Islamic holy month of fasting.

This simple, yet bountiful dessert is topped with a dollop of thick Turkish clotted cream called kaymak, and it is served sprinkled with either roughly crushed pistachios or walnuts. For those who like their desserts to be a little lower on the sweet scale, the sugar syrup can be flavored with lemon juice, which adds a nice hint of fresh tartness to this heavily sweetened bread pudding. 

Almond-flavored milk pudding is a light Turkish dessert that is believed to have originated during the Ottoman era and was named after a traditional bowl that dervishes used to collect money or other goods. It is prepared with a combination of milk, rice flour, cornstarch, sugar, and ground almonds, but the dessert is also sometimes additionally flavored with coconut.

Keşkül is traditionally served well-chilled in small bowls, and usually comes topped with ground pistachios, almonds, or desiccated coconut.

Zerde is a sweet rice pudding originating from Türkiye. The rice is boiled in water, then combined with sugar, a bit of turmeric, and saffron – giving the dessert its typical yellow color. It is usually garnished with pine nuts and pistachios.

Zerde is traditionally prepared for weddings and birthdays, but it is especially popular during the month of Ramadan. However, it can also be found in many restaurants and dessert shops throughout the country.