It is known that honey and grape molasses were used in the first examples of Turkish delight. However, with the introduction of refined sugar in our country, the current recipes of the Turkish delight were started to use. We can say that the main ingredients of the classic Turkish delight that is known today are sugar, starch, water, and lemon juice. In addition to these ingredients, various dried nuts and fruits, as well as fruit flavors and food colorings are used in producing many different types of Turkish delights.
The production process of a Turkish delight starts with boiling the sugar until it dissolves in the water. Then, the citric acid that we know as lemon juice and the starch are melted in another bowl. After that, this mixture is put into the sugar water and is boiled for a while at low heat. At this point, we can say that it’s time for the person who makes the Turkish delight to show his skills. Because the simmering time and the texture of the mixture exhibit the cook’s talents.
After making sure that the Turkish delight is cooked well and gained its texture, the liquid Turkish delight is poured down onto the trays covered with starch, to give its shape. After the product is cooled, the Turkish delight is cut into pieces and is covered with confectioner’s sugar so that they don’t stick to each other. After all these processes, the Turkish delights are wrapped and hit the stores to make these delicacies available for you.
We have compiled 10 unknown facts about Turkish delight for you:
1. The antecedent Turkish delight may be the dessert “abhisa” of the
Sassanians who ruled the Persian Empire from 224 to 651 AD.
2. In the Ottoman period, it was called “rahat-ul hulküm” which means
“throat soother” in Turkish. It was then named as “latilokum”, “rahat
lokum”, and finally “lokum” in modern Turkish.
3. Turkish delight which has been known in Europe since 1700s, is the
first food that is internationally recognized.
4. At first, Turkish delight was made with fruit extracts and flour. It then
started to be made with refined sugar and starch in the 17th century,
giving us Turkish delight in its now classic form.
5. Turkish delight is known to have been the favorite sweet of Picasso and
6. Since Abdul Hamid I couldn’t eat hard sweets, the recipe of the Turkish
delight was changed and the soft Turkish delight that we know today
was produced in that period.
7. It is known that due to its ingredients, it is good for tonsillitis, skin
lesions and kidney and cardiovascular diseases.
8. Turkish delight won a silver medal at Vienna Fair in 1873, and gold
medals at Brussels in 1897 and at Nice in 1906.
9. According to the historical documents, Turkish delight has been
consumed since the Seljuk period in our country.
10. Since Turkish coffee used to be drunk without sugar, Turkish delight
would be served with the coffee to soften its bitterness.