An important product of the Ottoman royal cuisine, Turkish delight dates back to centuries. It is known that the dessert “abhisa” was often consumed by the Sasanians, who ruled from 224 to 651 AD. in the Persian Empire. “Abhisa” may be the forerunner of Turkish delight, although this is still uncertain. At first, Turkish delight was called “rahat-ul hulküm” which means “throat soother”. Later, it was renamed “rahat lokum”. Finally, it was renamed yet again as “lokum” in modern Turkish.
As well as being known in Anatolia from the 15th century, it became popular in the Ottoman Empire in the 17th century. It began to be known in Europe in the 18th century with the help of an English traveler, who called it “Turkish Delight”. Haci Bekir Efendi, who was one of the first producers of Turkish delight, came to Istanbul from Kastamonu in 1777 and started to produce Turkish delights and sweets in a little shop he had opened in Bahcekapi. Haci Bekir and his successors produced Turkish delights successfully for 200 years, and he was rewarded with a badge of Ali Osmani by the sultan of that period and he served as the main confectioner of the Ottoman court. Previously, the production and the flavor of the Turkish delight, which had been made with the combination of honey or molasses and flour, changed with a new recipe using refined sugar, which was known as “sugar cone” in the 17th century, and starch which had been discovered recently.
One of the traditional delicacies of Turkish cuisine, Turkish delight is a sweet consumed nearly everywhere; along with Turkish coffees, on religious holidays, special occasions and religious ceremonies, and is an important feature of the culture. In addition, it is known that it’s very beneficial for health because of its nutritional values. Here are Turkish delight’s nutritional values and 7 benefits for health…
Nutritional Values of Turkish Delight
The nutritional value of Turkish delight changes according to its type and the
ingredients used. The nutritional value of the original Turkish delight should
be as following:
100 grams of Turkish delight contains 0.23 grams of protein, 0.19 grams of
fat, 89.25 grams of carbohydrates, 19 milligrams of potassium, 5 milligrams
of calcium, and 1 milligram of iron.
Dissolves easily in the mouth and fascinates everyone with its taste, the
Turkish delight has a lot of benefits which are listed below:
1. When it is consumed, it turns into energy fast and acts as a source of
2. It is good for people with kidney disease and it is recommended to
consume the ones with cocoa or vanilla flavors.
3. It helps eliminate the toxins that accumulate in the body due to excess
consumption of protein food and it’s good for kidneys.
4. It is known to be used in some parts of Anatolia to cure the wounds.
5. Turkish delight with saffron, which also includes pistachios and citric
acid, reduces stomach acid.
6. Coconut covered Turkish delight with hazelnut reduces the skin
7. Hard consistency Turkish delight contains the acidity regulators that
help relieve the stress.