Turkish delight is one of the most famous and oldest types of Turkish sweets, as it began to be made in
Turkey nearly 500 years ago. It is a gelatinous dessert, served as small pieces, easy to chew, and delicious in taste.
It is made of starch and sugar and has various flavors and colors according to the additional ingredients inside.
The name came from the Arabic language, where it was called “rahat-ul hulkum”, because its taste is comfortable for the throat, then the name was changed and shortened to become called “lokum”.
As for its name in the English language, it is a name given to it by a British traveler who visited Istanbul
at the end of the nineteenth century. He tried it and was very impressed by its taste, so he decided to take it to
his country, where he called it this name.

History of Turkish delight

Lokum in Turkey ranks first among the products of the Turkish confectionery culture. It was first produced
in Anatolia and then spread to the lands under Ottoman rule and to the world. Lokum, which is one of the
indispensable items at feasts when served with coffee
Lokum has been produced and consumed in the Ottoman Empire since the 16th century.
The reputation of Turkish delight increased with Şekerci Hacı Bekir Efendi, who came to Istanbul
from Kastamonu in 1777 and produced and sold Turkish delight in his sweet shop in Bahçekapı.
This fame even reached the Ottoman palace.

Molasses and honey were used as sweeteners in the confectionery industry until the 16th century,
but when refined sugar began to be used in Turkey, Haji Efendi used this sugar in the production of lokum
and Turkish sweets by grinding it in a mortar and melting it. Instead of flour, he used the starch discovered
by the German scientist Kerenhof, and produced the first Turkish sweets with a soft texture like the one that exists today.
It is mentioned in some sources that he did so at the request of the Ottoman Sultan Abdul Hamid I.

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its benefits

There are many health benefits that Turkish delight can bring to the human body if it is eaten in moderate quantities, including:

Fighting tonsillitis
Contains useful carbohydrates for kidney disease
Accelerates wound healing
It gives people energy
But you should not be under the influence of it. Turkish delight causes weight gain due to the presence
of sugar and starch in the delight. So you should not eat too much of it.

Types of Turkish delight:

Each region has its own kind of lokum in Türkiye. We mention its types, which attract different taste buds to it.
Turkish delight has a strong consistency, a bird’s delight, Turkish delight with walnuts, Turkish delight with peanut butter, Turkish delight with lemon, Turkish delight with mint, Turkish delight with pomegranate, Turkish delight with saffron,
Turkish delight with chocolate, Turkish delight with coconut There are so many different kinds of joy that we can’t tell.
They create wonderful flavors for the taste buds

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way of making it

Turkey currently produces more than 30 varieties of lokum, which are spread throughout its territory out
of 100 types of other sweets.
And the city of “Afyonkarahisar”, located in western Turkey, is distinguished from other Turkish cities
in the manufacture of lokum, as it is known as a kind of cream that is distinguished and famous for and
used as a main ingredient in the lokum dough.
Middle Eastern tourists prefer comfort with walnuts, pomegranates, pistachios, and hazelnuts, while French
and British tourists prefer comfort with fruit types, while Turks love all kinds of comfort.

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