The large glass windows of Hakiki – a new Turkish ice cream and baklava shop on Enmore Road – display the pots used for making Turkish ice cream by hand.

“My wife Zeyneb makes all the baklava,” says owner Nev Bagriyanik. “She also makes all the Turkish delight (pistachio, hazelnut, rose, molasses) and the cookies and sweets. And I make the ice cream. It’s home-made and fresh.’

Hand-churned Turkish ice cream was invented in the early 1600s, and Nev uses the customary pulling and stretching technique used today by street venders all over Turkey. “We use a goat’s milk and cow’s milk blend, with a wild orchid root called salep,” says Bagriyanik, “That’s what gives it that texture – the stretchiness and chewiness – like nougat or taffy.” The ice cream is served in a cup, cone or plate – which is the traditional way of eating it, with ice cream churned until it is stiff and eaten with a knife and fork.

You can order the ice cream with a sprinkling of pistachios, with flavours such as hazelnut, molasses and tahini with halva chunks; and baklava (the best of both worlds). Caramelised fig and walnut; and rockmelon and feta (a traditional Mediterranean combo) are also on the list.

The coffee is made using the traditional Turkish method, with a metal pot, heated on hot sand and simmered until the coffee is rich, dark and full of flavour. You can enjoy it straight or tweak the coffee to your liking with milk, cardamom, cinnamon or mastic options, all served in beautiful Turkish silverware. Turkish apple tea is also popular, as is fresh pomegranate and sour cherry juices.

“People see the love and the passion in what we try to do. It’s a family business,” says Bagriyanik, “If you’re feeling down, this is where you come to. For a few bucks you’re the happiest person in the world!”

Hakiki Turkish Ice Cream & Baklava
Shop 1, 63–71 Enmore Road, Newtown
(02) 8040 1676

Hours
Mon to Sun 10am–11pm

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