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Turkish Delight

Turkish Delight
Turkish delight is a sweet that was created by Bekir Efendi who left his hometown of Kastamonu in 1776, moving to Constantinople, today’s Istanbul , to open a confectionery shop.

Original Ingredients of Turkish Delight

Turkish delight was originally formed using honey and molasses as sweeteners, water and flour as binding agents, flavoured with rosewater, lemon peel, bitter orange and coloured red, yellow and green.

Introducing to Europe

Known as Lokum in Turkish, it was introduced to Western Europe in the 1800s by an unknown British person who became very fond of this sweet delicacy whist visiting
Constantinople, bought cases of it and had them shipped back to the UK under the name of Turkish delight, it then went on to become a popular luxury confectionery in the UK and throughout Continental Europe for high class wealthy people, and at that time the upper class socialites would exchange pieces of it wrapped in silk handkerchiefs as gifts. 

Turkish Delight Today

Today this delicious sweet consists of a gel made with starch and sugar, and the finest Turkish delight is made binding the gel with chopped dates, hazelnut, walnuts or pistachios and the more traditional varieties are just gel flavoured with rosewater, mastic, bergamot, orange or lemon.  
Turkish delight is eaten in small cubes dusted with icing sugar, dried coconut or powdered cream of tartar, which prevent them from sticking together when packaged into boxes.

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