Turkish delight, the sweetest member of Turkish cuisine, the best gift to be given, the best friend next to coffee, a nostalgia from childhood, the reason for loving holidays; Yes, you did!
We’re talking Turkish delight. Here’s what you need to know about Turkish delight which is an important part of Ottoman cuisine and its history dates back hundreds of years.
Turkish delight, an important part of the palace cuisine in the Ottoman period, has hundreds of years of history. The sweet ‘abhisa’, which is frequently consumed by the Sassanids in the Persian Empire between 226 and 652 BC, is known as the origin of the delight, though it is not certain. While Turkish delight was initially called as ‘comfortable ul-hulküm’, which relieves the throat, it has been called as ‘comfortable delight’.
And finally, with modern Turkish ‘lokum’ is called. Awareness in Anatolia began in the 15th century. In the 17th century, it had its most popular time. In the 18th century, travelers took the delight to Europe and introduced it as ‘Turkish Delight’. Turkish delight has also gained popularity around here. Mass production in the Ottoman Empire began in 1777. It was originally produced by mixing honey with fruit syrup and flour. With the invention of starch and refined sugar, taste changes have survived to the present day.
How to make Turkish Delight?
Turkish delight is made with citric acid, sugar, starch, food coloring and aroma. The sugar is boiled until it is completely dissolved in water. Citric acid and starch are allowed to dissolve in separate containers. Citric acid and starch are then mixed with sugar water. This is boiled for a while. When the spoon is dipped into the mixture, it is checked whether it has a sticky consistency or not. Finally, it is shaped and packaged on a hard surface.
Types of Turkish Delight
There are many types of Turkish delight depending on the taste, production type, and place of production. Here are some types of Turkish delight: bird delight, hazelnut delight, walnut delight, double roasted delight, pistachio delight, coconut delight, creamy delight, fruit mini delight, lemon delight, mint delight, pomegranate delight, pistachio delight Turkish delight, saffron pomegranate pistachio delight, atom marshmallow, rose leaf pomegranate pistachio delight, chocolate delight.
Nutritional Values of Turkish Delight
Although nutritional values vary according to the material used, there are average values. 100 grams of delight: 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 is available.
Benefits of Turkish Delight
Turkish delight has dozens of known benefits. Here are the highlights of Turkish delight:
It helps reduce tonsillitis.
It is useful for kidney patients with carbohydrates it contains.
It is a great remedy for boils and wounds.
How to serve Turkish Delight?
Food and desserts in Turkish cuisine have more than one presentation. The situation is the same in Turkish delight. Delight is served in a handkerchief; sugary, medium and simple Turkish coffee as well as being absorbed throughout the coffee drink.
