Turkish sweets differ and differentiate, according to the type of Turkish cuisine that belongs to him, in Turkey there are more than nine major kitchens, distributed according to geographical location, and by cities and villages, as well as the different culture as well.
Historically, Turkish sweets have affected Arab kitchens, and we may not use the names of most of the Turkish sweets also famous in Arab countries, such as Al-Qatayef, while preserving the distinction of each country in how it is prepared, and its different flavor.
There is no doubt that the Turkish cuisine is also mixed historically, and it is characterized by the fragrance of the various kitchens that were affected by it, such as the Greek kitchen, the Circassian cuisine, and the Arab kitchen.
Turkish sweets are made with natural honey, fruits, jam, and red cranberry molasses, in the traditional way that the Turks used to make in the past, in a way that facilitates the storage of sweets, to facilitate movement and travel.
This "Nablusi Konafa" is one of the most famous Arabic sweets that was brought and modified in Turkey, and it came out with completely different recipes and preparation, as it came out of Sultan Suleiman's legal kitchen and is known as honey kunafa, or diabetic cheese, and it is famous in the cities of southeast Turkey.
Likewise, the "bush kunafa" which is still cooked at the moment on occasions, and weddings in the city of Konya, also called "the kunafa of the princess."
Where the Ottoman cuisine was able to launch the Nabulsi Konafa to various Asian countries, which did not know such sweets and was famous for them, such as Georgia, Turkestan, and Azerbaijan, which is one of the most important and famous sweets during the month of Ramadan for the Muslims of those countries.
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