Turkish Delight-How İs İt Made? Where To Buy Best Lokum?

Turkish Delight History

Turkish delight, which was an important part of the palace cuisine in the Ottoman period, has a history of hundreds of years. The sweet 'abhisa', which was frequently consumed by the Sassanids in the Persian Empire between 226 and 652 BC, is touted as the source of happiness. We don't know before or after chocolate, but there is a tough race between Turkish delight and Swiss chocolate.

The Turkish Lokum name originally came from the relaxed throat the” ul-hulküm”, it was called ''Rahat lokum''. It began in Anatolia in the 15th century. Then became most popular in the 17th century. Later in the 18th century, when travelers brought and introduced Turkish delight to Europe, “They love Turkish delight"  became famous.

Now Turkish delight in Europe is very popular. 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, flavor changes and have continued to have more delicious flavors.

How To Make Turkish Delight

Turkish Lokum is made with fruit syrup, sugar, starch, food coloring, 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 delight depending on taste, production type, and production place. Here are some types of Turkish delight: rose delight, hazelnut delight, walnut delight, double roasted delight, peanut delight, coconut delight, creamy delight, fruit delight, lemon delight, mint Turkish delight, pomegranate delight, pistachio delight, rand pistachio delight, marshmallow delight, rose delight and chocolate delight

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 fiber, 0 mg cholesterol, 19 mg potassium, 5 mg calcium, 0.1 mg iron are available.

Benefits Of Lokum

There are a thousand benefits of Turkish delight. Here are some of them:

• Helps to reduce inflammation of the tonsils.
• Contains carbohydrates useful for kidney patients.
• Helps heal wounds.

There is no place in Istanbul where there is no delight, and if you would like to buy all kinds of fresh and delicious food you can find it in the Egyptian Bazaar and the Grand Bazaar.

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