Tahin-pekmez is a traditional combination especially in rural areas. Tahin is sesame paste and pekmez is grape syrup. These are sold separately and mixed before consumption.
Lokum (Turkish delight), which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties.
Cezerye, cevizli (walnut) sucuk (named after its sucuk/sujuk like shape, also known as Churchkhela in Circassian region) and pestil (fruit pestils) are among other common sweets.
Marzipan badem ezmesi or fstk ezmesi (made of ground pistachio) is another common confection in Turkey.
Another jelly like Turkish sweet is macun. Mesir macunu of Manisa/zmir (which was also called "nevruziye" as this macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum, nane macunu (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkap under the control of the chief doctor "hekimba" and pharmacists of the Palace who used those herbs for preparing special types of macun and sherbet.[15]
There are also several types of ice creams based salep powder or Cornstarch with Rose water such as Dondurma (Turkish gum ice cream), dried fruit ice cream, ice cream rose petals.
Dried fruit, used in dolma, pilav, meat dishes and other desserts is also eaten with almonds or walnuts as a dessert. Figs, grapes, apricots are the most widespread dried fruits.
Kaymak (clotted cream-butter) is often served with desserts to cut the sweetness.
Tea or Turkish coffee, with or without sugar, is usually served after dinner or more rarely together with desserts.