Course
Snack
Serving temperature
Room temperature
Main ingredient(s)
Starch, sugar
Variations
Multiple
Turkish delight or Lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; the cheapest are mostly gel, generally flavored with rosewater, mastic, or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of Tartar, to prevent clinging. Other common types include such flavors as cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive.
Contents
[hide] 1 History
2 Name
3 Around the world 3.1 Romania 3.1.1 Origin
3.1.2 Linguistic
3.1.3 Consumption
3.1.4 Bibliography
3.2 Other
4 Protected geographical indication
5 Popular culture
6 See also
7 References
8 External links
[edit] History
Rosewater-flavored Turkish delight
Turkish Delight.
The sweet as it is known today was invented by Bekir Effendi, who moved from his hometown Kastamonu to Istanbul and opened his confectionery shop in 1776.[1]
Originally, honey and molasses were its sweeteners, and water and flour were the binding agents, with rosewater, lemon peel and bitter orange as the most common flavors (red, yellow and green). Lokum was introduced to Western Europe in the 19th century. An unknown Briton reputedly became very fond of the delicacy during his travels to Istanbul and purchased cases of it, to be shipped back to Britain under the name Turkish delight. It became a major delicacy in Britain and throughout Continental Europe for high class society. During this time, it became a practice among upper class socialites to exchange pieces of Turkish delight wrapped in silk handkerchiefs as presents.[citation