The history of Turkish delight
Turkish delight is a sweet known all over the world with a deep history. Produced in many different flavors and various forms, it appeals to a wide range of palates with its taste. Here is the history of Turkish delight, a staple in homes...
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Turkish delight, which was an important part of the palace cuisine during the Ottoman period, has a history spanning hundreds of years.
The sweet 'abhisa', frequently consumed by the Sasanians who ruled the Persian Empire between 226 and 652 BC, is known as the origin of Turkish delight, although this is not certain.
While Turkish delight was initially called 'rahat ul-hulküm', meaning 'soothing the throat', it was later referred to as 'rahat lokum' over time.
And finally, with modern Turkish, it came to be called 'lokum'.
Its recognition in Anatolia began in the 15th century. It experienced its most popular times in the 17th century. By the 18th century, travelers took Turkish delight to Europe and introduced it as 'Turkish Delight'.
It gained popularity there as well. Mass production in the Ottoman Empire began in 1777. Initially, it was produced by mixing honey, fruit syrup, and flour.
With the invention of starch and refined sugar, it has undergone taste changes to the present day.
VARIETIES OF TURKISH DELIGHT
There are many varieties of Turkish delight depending on taste, production method, and place of production.
Here are some of the varieties: bird delight (kuş lokumu), hazelnut delight, walnut delight, double-roasted delight, pistachio delight, coconut delight, clotted cream delight, mini fruit delight, lemon delight, mint delight, pomegranate delight, pistachio brittle delight, pomegranate pistachio delight, saffron pomegranate pistachio delight, atom delight, rose petal pomegranate pistachio delight, chocolate delight.
NUTRITIONAL VALUE OF TURKISH DELIGHT
Although nutritional values vary depending on the ingredients used, there are average values. In 100 grams of Turkish delight, there are: 89.28 g carbohydrates, 0.12 g protein, 0.19 g fat, 0 g fiber, 0 mg cholesterol, 19 mg potassium, 5 mg calcium, 0.1 mg iron.
BENEFITS OF TURKISH DELIGHT
- It helps reduce tonsillitis.
- With its carbohydrate content, it is beneficial for kidney patients.
- It is a magnificent healer for boils and wounds.