A part of Turkish delight cuisine, the best gift to be given, the best match with coffee, childhood nostalgia,and the best for celebrating Eid delight ; Yes, we are talking about Turkish delight, which we have seen inevery all times and occasions.
Turkish lokum history
Turkish lokum is an important part of the Turkish cuisine and refer to hundreds of years ago. Often consumed by the Sassanids of the Persian Empire between 226 and 652 BC, the sweet 'abhisa' was defined as the source of happiness. Which one do you think is number one in delight preferred Turkish lokumu or Swiss chocolate, though there is a race between Turkish delight and Swiss chocolate.
Turkish Lokum name originally came from relaxed the throat the” ul-hulküm”, it was called as rahat lokum. It began in Anatolia in the 15th century. Then became most popular in the 17th century. Later in the 18th century, when travellers brought and introduced Turkish delight to Europe, “Turkish lokum "became famous for the first time. Nowadays, Lokum is a very popular Turkish delight in Europe. Lokum production started in 1777 in the Ottoman Empire. Lokum was first made by mixing honey with fruit syrup and flour. With the invention of starch and refined sugar, flavour changes and have continued to have more delicious flavours.
How to make Turkish Lokum?
Turkish Lokum is made with fruit syrup, sugar, starch, food colouring and aroma. The sugar is boiled until completely dissolved in water. fruit syrup and starch are allowed to dissolve in separate containers. fruit syrup 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 is sticky or not. Finally, it is shaped and packaged.
There are many types of Turkish lokum depending on taste, production type and production place. Here are some types of Turkish lokum: bird lokum, hazelnut lokum, walnut lokum, double roasted lokum, peanut lokum, coconut lokum, creamy lokum, fruit lokum, lemon lokum, mint Turkish lokum, pomegranate lokum, pistachio lokum, rand pistachio lokum, marshmallow lokum, rose lokum,and chocolate lokum.
Nutritional values of Turkish lokum
Although nutritional values vary according to the Ingredients used, average values are found. 100 grams of lokum: 89.28 g carbohydrates, 0.12 g protein, 0.19 g fat, 0 g fibre, 0 mg cholesterol, 19 mg potassium, 5 mg calcium, 0.1 mg iron are available
Benefits of lokum
There a thousand of benefits of lokum. Here are the some of them:
- Helps to reduce inflammation of the tonsils.
- Contains carbohydrates useful for kidney patients.
- Helps heal wounds.
How to serve Turkish lokum?
There is a lot of ways to serve food and delight in Turkish cuisine. Lokum served style is to be served with Turkish coffee but of course it is optional
Fainally, eating too much from everything is harmful. Although Turkish lokum is healthy and natural but it contains carbohydrates, starches and sugar. Excessive consumption results in the body's inability to digest these components and turn them into fat in the liver. This means weight gain. Therefore, too much lokum should not be consumed.
Finally, there is no place in Istanbul where there is no lokum, and if you would like to buy all kinds of fresh and delicious you can find it in Egyptian Bazaar and the Grand Bazaar.