Soft turkish delight made to an authentic 17th century recipe in Turkey. All made with natural colours and flavours
We feel confident you will enjoy this very unique taste of the East. If you thought you didn’t like Turkish Delight, think again, try it at least once, we are sure you will be impressed with both the texture and flavour of real Turkish Delight, as it was intended !
For authentic turkish delight lovers everywhere !
The History of Turkish Delights
Turkish Delight has an illustrious past. It is one of the most ancient sweet dishes in the world, dating back 230 years. Turkish delight (Lokoom) is consumed as a dessert, derives its name from the word “rahat ul-hulküm” in Ottoman Turkish, meaning throat reliever. Turkish delight has various types such as plain, fruit, chocolate, pistachio, rose etc and is consumed by almost everyone.
In Europe, it started to be known as “Turkish Delight” in 18th century by means of an English traveller. In the beginning, Turkish delight was produced by using honey and/or molasses and flour as a thickener and after refined sugar imports were made by Ottomans in the middle of 18th century, it was started to be produced by using sugar in place of molasses and honey. Since the 19 century, it has taken the current form and also spread other countries.ith pleasure. Though it has been known in a small town named Kastamonu, high up in the mountains of Anatolia since circa 15th century, Turkish delight was started to be widely produced in 17th century within the boundaries of Ottoman Empire and since then, its production has continued in Turkey and Middle East countries.
Turkish delight is a natural and healthy food, and it is recognized that it has many benefits. In certain regions, Turkish delight is known to be used to treat wounds and abscesses. In Middle East,Turkish delight is found to be the closest companion with Turkish coffee and in some villages it is commonly consumed by placing the Turkish delight between biscuits.
Adapted from: Journal of Food, Agriculture & Environment Vol.10 (1): 71-73. 2012 (www.world-food.net)