Turkey desserts are world famous. Romantic Turks, men and women, young and old are especially sweet, probably because they have been eating too many desserts, and they are sweet from the inside out. Here are the most popular Turkey desserts.

Dondurma is a Turkey ice cream believed to have originated in the city of Maraş. What really sets it apart from other ice creams is its resistance to melting and its extra dense, chewy texture.

These textures are achieved by adding two thickeners to the basic milk and sugar mixture: gum arabic (also known as mastic) and salep (a flour made from the roots of early purple orchids).

That's why a knife and fork are usually served with this Dondurma. In Turkey, dondurma is usually sold on the street, but there are also dedicated Dondurma shops.

Baklava is a sweet dessert made of a thin layer of dough interwoven with chopped nuts, all dipped in a sweet, sticky syrup. Baklava's popularity has long transcended borders, regions and ethnicities to become a world-class dessert.

It most likely originated in the Assyrians in the 8th century, and from there it spread throughout Greece, where the Greeks changed their recipes. But the modern Baklava has always been considered a Turkey original. However, it is nearly impossible to pinpoint the exact origin of Baklava, and its authenticity is still being debated between Turkey and Greece.

Traditionally, Baklava is made with a thin layer of pastry on the bottom followed by chopped nuts and an extra layer of pastry on top. Such a delicious baklava is ready.

Lokum is a gelatinous dessert based on starch and sugar. Traditionally, lokum is flavored with rose water, lemon, bergamot orange, frankincense or mint.

But the Turks' favorite is still some lokum with a combination of pure jelly and pistachios. There are other varieties of Lokum that use ingredients like cinnamon, dates, hazelnuts or walnuts.

In most Turks' homes, tea and coffee are usually served after breakfast, lunch and dinner and eaten with lokum. This sweet treat was invented by Bekir Affendi. His first shop, Haci Bekir, is still run by his descendants.

The name of these desserts comes from the Arabic rahat-ul hulkum, which means to heal or soothe the throat. Another popular name for it is "Turkey Delight," and the original recipe calls for cornmeal, refined beet sugar, honey, and water.

The delicacy quickly became popular and today it is one of Turkey's most famous symbols.

Turkey tulumba is a hot-water dough fritter. Traditionally found in pre-Ottoman cuisine, especially throughout the Middle East and the Balkans. In the rest of the Arab world, tulumba is also known as asabe Zainab (fired Zainab's finger).

Soak these deep-fried, crispy treats in a thick, sometimes lemon-flavored syrup. They are often flavored with orange blossom and rose water, while the Gulf countries also add cardamom and saffron.

In Morocco, they use heated honey instead of syrup. Today, this classic Turkey dessert has become one of the most popular street food and is sold by many street vendors.

They fried it on the spot and sprinkled with chopped pistachios.

Şekerpare (powdered sugar), also called semolina cookies, is one of Turkey's most popular desserts after baklava. Şekerpare is roasted until golden brown and then dipped in strong lemon juice to make it extra moist and tender.

Şekerpare (powdered sugar) is a classic dessert that is made in every Turkish household, sold in every bakery and pastry shop, and on almost every restaurant menu.

These tiny cookies are most often served with Turkish coffee, but they're also an essential part of any traditional teatime.