🍬 Pişmaniye
Pişmaniye is a Turkish confection of very fine sugar threads pulled together with flour roasted in butter. The strands form light, cotton-like tufts that melt the moment they touch the tongue, leaving a sweet, toasty, buttery taste. It is sold in small boxes as a gift and served in little pieces with tea or coffee.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g plain flour
- 100 g butter
- 400 g sugar
- 150 ml water
- 1 tsp lemon juice
Method
- Melt the butter and roast the flour in it over low heat, stirring, for 15–20 minutes until golden and fragrant; spread on a tray to cool.
- Boil sugar, water and lemon juice to the hard-ball stage (about 125 °C), then pour onto a greased surface.
- When cool enough to handle, pull and fold the sugar until pale and opaque, then shape into a ring.
- Place the ring on the roasted flour and keep stretching and doubling it, coating with flour each time, until it becomes fine threads.
- Pull into small tufts and store in an airtight box.
How to make it lighter
- Treat it as a small sweet: a 20–30 g piece is plenty with tea.
- Serve it next to fresh fruit so a little feels like a full dessert.
- Weigh one portion and put the box away; floss-light sweets are easy to over-eat.
History
Pişmaniye is strongly associated with Kocaeli province and its capital İzmit in northwestern Türkiye, where it is a well-known local speciality and souvenir. It is made by repeatedly stretching and folding cooked sugar with roasted flour, traditionally by hand by several people working together.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →