The sweetest member of Turkish cuisine, the best gift to give, the best companion with coffee, a nostalgia from childhood, a reason to love holidays; yes, you are right! We are talking about Turkish delight. Here you are the your 2facts you should know about delight which dates back hundreds of years and it an important part of the Ottoman cuisine.
History of Turkish Delight
The Turkish delight which was an important part of the palace cuisine in the Ottoman period, has hundreds of years of history. The sweet 'abhisa', which was frequently by consumed Sassanites who ruled in the Persian Empire between 226 and 652 BC, although not certain but is known as root of Turkish delight. Delight was first to referred as 'ul-hulküm' in Arabic which means 'comforting the throat', but over time it became 'comfortable delight'. And finally, it was called 'lokum' in modern English.
Its recognition in Anatolia the shape from 15th century. It became the most popular in the 17th century. In the 18th century, the travelers took delight to Europe and introduced it as 'Turkish Delight'. Delight also 4gained popularity here. Mass production in the Ottoman Empire the shape in 1777. At first it was mixed with honey, fruit syrup and flour. With the invention of starch and refined sugar, the flavor has changed until today.
How is Turkish Delight Made?
Delight is made with 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 starch are mixed with sugar water. It is boiled for a while. The mixture is checked with a spoon whether it is in a sticky consistency, and it is kept in starchy cups for 20 hours. As a final step, it is shaped on rigid floor and packaged.
Varieties of delight
There are many kinds delight of according to taste, production style and production place. Here are some of Turkish delight varieties: Bird delight, hazelnut delight, walnut delight, double roasted delight, pistachio Delight, coconut turkish delight, creamy delight, fruity mini turkish delight, lemon delight, mint delight, pomegranate delight, pistachio croquant Turkish delight delight, pomegranate pistachio with delight, Saffron pomegranate with delight, atom delight, rose petal with pomegranate and pistachio Delight and chocolate delight.
Nutritional value of delight
According to the ingredient used, the nutritional values change and mean values are can be determined. In a 100g of delight: 89.28g carbohydrate, 0.12g protein, 0.19g fat, 0g fiber, 0 mg cholesterol, 19 mg potassium, 5 mg calcium and 0.1 mg iron is present.
Benefits of Delight
There are dozens of known benefits of delight. Here are the highlights of the Turkish Delight:
• It helps reduce tonsillitis.
• Its carbohydrates are useful for kidney diseases.
• A wonderful healer for boils and sores.
How is delight served?
Food and sweets in the Turkish cuisine have multiple forms of presentation. Different color, This also applies to delight. As well as being served in a hankerchief, delight is also served along with plain, medium or sweet Turkish coffee.
