The sweetest member of the Turkish cuisine, the solution of the Ottoman Court, the best gift to give, best friend of Turkish Coffee, and the sweet memories of childhood!
Take a look at the facts you should know about the Turkish Delight, which dates back hundreds of years.
1 - History of Turkish Delight
Turkish Delight was an essential part of the palace of cuisine in the Ottoman Period. This magnificent milestone of most gourmets comes from hundreds of years ago to today. The sweet ‘’anhisa’’, was frequently consumed by Sassanides, who ruled in the Persian Empire between 226 and 652 BC. Although not sure but is known to be the root of Turkish Delight. Turkish Delight was first referred to as ‘’Rahat ul-huküm,’’ which in Arabic means ‘’comforting the throat.’’ In the next years, this description became ‘’comfortable delight’’. Today in modern Turkey, it is known as ‘’Lokum’’.
Its adventure began in the Anatolia in the 15th century. It took popularity in the 17th century. In the 18th century, the travelers took it to Europe and introduced it as ‘’Turkish Delight’’. After that, this dessert was promoted and gained popularity also in Europe.
First, the formula consisted of 3 different ingredients, such as honey, fruit syrup, and flour. With the invention of starch and refined sugar, the flavor has changed and is different today.
2 - How is Turkish Delight Made?
Today most Lokum recipes contain citric acid, sugar, starch, food color, and aroma. Sugar is boiled in water until it is fully dissolved. The citric acid and starch are left to dissolve in separate cups. Then citric acid and polysaccharide are mixed with sugar water. It has to boil for a while. The mixture needs to be periodically checked on with spoon until it becomes sticky and consistent. Then, it must be kept in the starch ups for 20 hours. For the final step, Lokum is shaped on a flat surface and packaged.
3 - Lokum Varieties
There are lots of different lokum recipes depending on the taste, production style, and production places. Some examples of Turkish Delight varieties are Kuş Lokum, Hazelnut Lokum, Walnut Lokum, Double Roasted Lokum, Pistachio Lokum, Coconut Turkish Lokum, Creamy Lokum, Fruity Mini, Pistachio Croquant, Pomegranate with Pistachio Lokum, Saffron with Pomegranate Lokum, Atom Lokum, Rose Petal with Pomegranate and Pistachio and chocolate lokum.
4 - Nutritional value of Lokum
Depending on the ingredients used, the nutritional values change and mean values are determined. In 100 grams of lokum: 89.28 gr carbohydrate, 0.12 gr protein, 0.19 gr fat, 19 mg potassium, 5 mg calcium, and 0.1 mg iron is present.
5 - Benefits of Lokum
There are dozens of known benefits of local.
The highlights of the Turkish Delight include:
-It helps reduce tonsillitis,
-Its carbohydrates are useful in kidney diseases
-A wonderful healer for boils and sores
6 - Too much Lokum, is it harmful?
Just as any other food, consumed in excess, too much lokum can be harmful. It is a healthy and natural food containing carbohydrates, starch, and sugar. Excess consumption of lokum may cause indigestion of these components, resulting in the liver problems. This may cause weight gain. Therefore, lokum should not be consumed excessively.
Let’s start with health benefits. It does contain sugar, which can be a threat to the health of a human body. But most of gourmets and professionals know that Lokum is good for human health. Lokum is excellent for skin health. It also plays a vital role in burning uric acid, as a result of kidney diseases, due to the ingredients it contains.
7 - The most famous historical figures after Sultan Abdul Hamid, were Napoleon Bonapart and artist Pablo Picasso. After learning the benefits of lokum, Bonapart ordered a massive amount of the threat to his palace. Picasso was known for eating lokum to gain attention. This made lokum historically famous and a star of many gourmets.