Strudel Strudel A strudel (, ) is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but also common in many other Central and Eastern European cuisines. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry descends from similar Near Eastern pastries (see "baklava" and "Turkish cuisine"). Strudel is an English loanword from German. The word derives from the German word "Strudel", which
Turkish cuisine Those who like helva for dessert prefer "summer helva", which is lighter and less sweet than the regular one. Frequently used ingredients in Turkish specialties include: lamb, beef, rice, fish, eggplants, green peppers, onions, garlic, lentils, beans, zucchinis and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Semolina flour is used to make a cake called "revani" and "irmik helvasi". Olives are also common on various breakfasts and meze tables frequently. Beyaz peynir and yogurt are part of many dishes