Turkish delight

Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar to prevent clinging. Other common flavors include cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive.
The origin of Turkish delight is not precisely known, but the confection is known to have been produced in Turkey and Iran (Persia) as early as the late 18th century.
History
The exact origin of these sweets is yet to be definitively determined; however, the Turkish word comes from the Arabic . In the Arab world, Turkish delights are called which means 'throat comfort'.
According to the company, Bekir Efendi, named after performing the Hajj, moved to Constantinople from his hometown Kastamonu and opened his confectionery shop in the district of in 1777. He produced various kinds of candies and , later including a unique form of made with starch and sugar. The family business, now in its fifth generation, still operates under the founder's name.
Tim Richardson, a historian of sweets, has questioned the popular attribution of as the inventor of Turkish delight, writing that "specific names and dates are often erroneously associated with the invention of particular sweets, not least for commercial reasons". Similar Arab and Persian recipes, including the use of starch and sugar, predate Bekir by several centuries. The Oxford Companion to Food states that although Bekir is often credited with the invention, there is no hard evidence for it.
Turkish delight is often sold in hexagonal boxes.
Name
The Turkish names and are derived from the Arabic word and its plural meaning 'morsel' and 'mouthful' and the alternative Ottoman Turkish name was an Arabic formulation meaning 'comfort of the throat', which remains the name in formal Arabic. In Libya, Saudi Arabia, Algeria and Tunisia it is known as , while in Kuwait it is called ; in Egypt it is called or , and in Lebanon, Palestine, and Syria . Its name in various Eastern European languages comes from Ottoman Turkish or . Its name in Greek, shares a similar etymology with the modern Turkish and it is marketed as Greek Delight. In Cyprus, where the dessert has protected geographical indication (PGI), it is also marketed as Cyprus Delight. In Armenian it is called . It is läoma ܠܥܡܐ in Assyrian. Its name in Bosnia and Herzegovina and Israel is , and derives from a very old confusion of the two names found already in Ottoman Turkish; indeed this mixed name can also be found in Turkey today. Its name in Serbo-Croatian is , a reduced form of the same name. In Persian, it is called . In the Indian subcontinent, a variant of it is known as Karachi halwa or Bombay halwa.
In English, it was formerly alternatively known as Lumps of Delight.
Around the world
Europe
Bulgaria
In Bulgarian, Turkish delight is known as lokum (локум) and enjoys some popularity. While it presumably came with the Ottoman Empire, it may have arrived earlier. Bulgaria produces its own brands of lokum, which may be plain or spiced with rose petals, white walnuts, or "endreshe".
Greece
In Greece, Turkish delight, known as loukoumi [λουκούμι] has been a very popular delicacy since the 19th century, famously produced in the city of Patras (Patrina loukoumia) as well as on the island of Syros and the northern Greek cities Thessaloniki, Serres and Komotini but elsewhere as well. Loukoumi is a common traditional treat, routinely served instead of biscuits along with coffee. In addition to the common rosewater and bergamot varieties, Mastic-flavored loukoumi is available and very popular. Another sweet, similar to loukoumi, that is made exclusively in the town of Serres, is Akanés.
Romania
In Romania, Turkish delight is eaten as is or is added in many Romanian cakes called cornulețe, cozonac or .
Former Ottoman territories in the Balkans
Turkish delight was introduced to European portions of the Ottoman Empire under its rule, covering today's Serbia, Bosnia and Herzegovina, Montenegro, North Macedonia, Kosovo, and Albania. It has remained popular in those places. Today it is commonly consumed with coffee. Rose and walnut are the most common flavorings.
Ireland, the United Kingdom and Commonwealth countries
Fry's Turkish Delight is marketed by Cadbury in the United Kingdom, Ireland, Australia, South Africa, Canada and New Zealand. It is rosewater-flavoured, and covered on all sides in milk chocolate. UK production moved to Poland in 2010. Hadji Bey was an Armenian emigrant to Ireland who in 1902 set up a company – still in existence – to produce rahat lokoum for the Irish and later UK markets.
North America
In 1930, two Armenian immigrants, Armen Tertsagian and Mark Balaban, founded Liberty Orchards of Cashmere, Washington, and began manufacturing Aplets (apple and walnut locoum) and Cotlets (apricot and walnut locoum). In 1984, they added the medley-flavored Fruit Delights line in strawberry, raspberry, orange, blueberry, peach, cranberry, and pineapple assortments. Although all of these confections are marketed under American-style brand names, they are described on product packaging as "Locoum".
In Canada, the Big Turk chocolate bar made by Nestlé consists of dark magenta Turkish Delight coated in milk chocolate.
Brazil
The confection is known in Brazil as Manjar Turco, Delícia Turca, Bala de Goma Síria or Bala de Goma Árabe. As with most Middle Eastern dishes, it came with the Levantine Arab diaspora to Latin America.
Philippines
The confection arrived in the Philippines through international trade, likely in the 19th or 20th century. The exact date is unknown. Its popularity, however, only became evident by the 1980's and the 1990's. The Filipino version of the sweet is called chewy gulaman. Gulaman translates to Filipino jelly. Traditionally, chewy gulaman is made from various types of sea plants thriving in the tropical Philippine islands. Once the jelly is formed and has a chewy consistency, it is then covered with either indigenous starch or Philippine coconut shavings to prevent clinging. In recent years, sugar is also used as a covering substitute. Most mass-produced chewy gulaman are nowadays covered in sugar, instead of the traditional coverings.
India/Pakistan
In Karachi, now in Pakistan, the "Karachi halwa" was made with corn flour and ghee and became quite popular. It is said to have been developed by Chandu Halwai which later relocated to Bombay (Mumbai) after the partition in 1947. Some of the confectioners termed it Bombay Halwa to avoid its connection with a Pakistani city. In the year 1896, a confectioner Giridhar Mavji who ran a shop Joshi Budhakaka Mahim Halwawala attempted to replace the starch with wheat flour and thus invented Mahim halwa which consists of flat sheets.
Protected geographical indication
Despite its worldwide popularity and production in several countries, at present, the only protected geographical indication (PGI) for such a product is the name Λουκούμι Γεροσκήπου (Loukoumi Geroskipou) for Turkish delight made in Yeroskipou, Cyprus.
Related products
Turkish delight was an early precursor to the jelly bean, inspiring its gummy interior.
There are gourmand perfumes that are based upon Turkish Delight, such as "Loukhoum" by Ava Luxe, "Loukhoum" by Keiko Mecheri, and "Rahät Loukoum" by Serge Lutens.
In popular culture
Turkish delight features in the climax of Dorothy Sayers' 1930 mystery novel Strong Poison, part of her Lord Peter Wimsey series. Wimsey convinces the murderer — who claims to have developed immunity to arsenic by consuming it over a long period of time — that the Turkish delight he had eaten at dinner was smothered in powdered arsenic. The murderer then panics and flees into the hands of the police.
Turkish delight features as the enchanted confection the White Witch uses to gain the loyalty of Edmund Pevensie in The Lion, the Witch and the Wardrobe (1950) by C. S. Lewis. Sales of Turkish delight rose following the theatrical release of the 2005 film The Chronicles of Narnia: The Lion, the Witch and the Wardrobe.
In The Falcon and the Winter Soldier episode "The Whole World Is Watching", Baron Zemo uses Turkish delight (which he claims is "irresistible" and was his deceased son's favorite candy) to gain information from a Latvian girl.
The Mickey Mouse TV series episode "Turkish Delights" takes place in Turkey, where Mickey, Donald, and Goofy compete at selling the confections at the Grand Bazaar.
The webcomic xkcd comic number 1980 "Turkish Delight" revolves around the main character's heightened expectations of and subsequent disappointment in the taste of Turkish delight, influenced by The Chronicles of Narnia.
See also
Big Turk
Botan Rice Candy, Gyūhi
Dodol
Fry's Turkish Delight
Gumdrop
Hadji Bey
Halva
Masghati
Mochi
Turkish cuisine
Marron glacé
References
External links
Candy
Arab desserts
Turkish desserts
Lebanese desserts
Iranian desserts
Iraqi cuisine
Israeli desserts
Kurdish cuisine
Middle Eastern cuisine
Greek desserts
Cypriot cuisine
Balkan cuisine
Bulgarian desserts
Romanian sweets
Tabriz cuisine
Macedonian cuisine
Belarusian cuisine
Albanian cuisine