Turkish delight is a delicious dessert that has an important place in the Ottoman cuisine, has been consumed for centuries and is never forgotten. Although there is no definitive information about the origin of Turkish delight; B.C. It is accepted that it is based on the dessert called abhisa, consumed by the Sassanids between 226-652 BC. While Turkish delight was previously known as “throat soothing”, over time it was named “comfortable Turkish delight”, but in modern Turkish it became “lokum”.
Turkish delight started to spread in Anatolia in the 15th century and had its most popular time in the 17th century. Turkish delight, which reached Europe under the name “Turkish Delight” in the 18th century, attracted great attention in Europe as well. While Turkish delight was first produced with a mixture of honey, flour and fruit syrup, it has undergone some changes over time with the availability of starch and refined sugar.
Turkish Delight Varieties
There are many types of Turkish delight according to taste, production method and production location. The most consumed Turkish delight types today are pistachio Turkish delight, hazelnut Turkish delight, pistachio strip and wrap Turkish delight, orange hazelnut Turkish delight, and honey pistachio Turkish delight. In addition, the recently popular lotus baklava Turkish delight and bitter pistachio Turkish delight are among the new and incredibly delicious Turkish delight varieties that are in high demand. But the nostalgic taste of Turkish delight between biscuits, which will take everyone back to their childhood, has a special place.
Nutritional Values of Turkish Delight
Although nutritional values vary depending on the ingredients used, the average nutritional values of 100 grams of Turkish delight are as follows:
- 89.28 g carbohydrates
- 0.12 g protein
- 0.19 g fat
- 0 mg cholesterol
- 19 mg potassium
- 5 mg calcium
- 0.1 mg iron