my turkish delight

author Paris Kou   8 мес. назад

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istanbul street food | turkish delight (lokum) | turkey street food

Abone Olun ► Subscribe ► "Lokum" redirects here. It is not to be confused with Locum. For other uses, see Lokum and Turkish Delight. Turkish delight, lokum or rahat lokum and many other transliterations (Ottoman Turkish: رَاحَة الْحُلْقُوم‎ rāḥat al-ḥulqūm, Turkish: Lokum or rahat lokum) is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are mostly gel, generally flavored with rosewater, mastic, 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 exact origin of these sweets is yet to be definitively determined; however, "lokum" comes from the Arabic Halkum or Al-Halkum. In the Arab World, Turkish delights are called rāḥat al-ḥulqūm (رَاحَة الْحُلْقُوم) which means "Throat Comfort". According to the Hacı Bekir company, the sweets as they are known today were developed by Bekir Efendi, named Hacı Bekir, after performing the Hajj. He moved to Istanbul from his hometown Kastamonu and opened his confectionery shop in the district of Bahçekapı in 1777. The company still operates under the founder's name. Tim Richardson, a historian of sweets, has questioned the claim of Hacı Bekir to be the creator of Turkish Delight, writing that "specific names and dates are often erroneously associated with the invention of particular sweets, not least for commercial reasons". Ottoman confectionery was originally sweetened with honey and molasses, using water and flour as the binding agents, with rosewater, lemon peel and bitter orange as the most common flavors (red, yellow and green). Hacı Bekir introduced the use of glucose in 1811, shortly after it had been discovered by Gottlieb Kirchhoff. Lokum was introduced to Western Europe in the 19th century. An unknown Briton reputedly became very fond of the delicacy during his travels to Istanbul and purchased cases of it, to be shipped back to Britain under the name Turkish Delight. It became a major delicacy in Britain and throughout Continental Europe for high class society. During this time, it became a practice among upper class socialites to exchange pieces of Turkish Delight wrapped in silk handkerchiefs as presents. The Turkish names lokma and lokum are derived from the Arabic word luqma(t) and its plural luqūm meaning "morsel" and "mouthful"and the alternative Ottoman Turkish name, rahat-ul hulküm,was an Arabic formulation, rāḥat al-hulqūm, meaning "comfort of the throat", which remains the name in formal Arabic. In Libya, Saudi Arabia, and Tunisia it is known as ḥalqūm, while in Kuwait it is called كبده الفرس "chabdat alfaras" and in Egypt it is called malban (ملبن [ˈmælbæn]) or ʕagameyya and in Syria rāḥa. Its name in various Eastern European languages comes from Ottoman Turkish lokum or rahat-ul hulküm. Its name in Greek, λουκούμι (loukoumi) 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),[12][13] it is also marketed as Cyprus Delight. In Armenian it is called lokhum (լոխում). Its name in Bosnian is rahat lokum, and derives from a very old confusion of the two Ottoman Turkish names found already in Ottoman Turkish;[10] indeed this mixed name can also be found in Turkey today. Its name in Serbo-Croatian is ratluk, a reduced form of the same name. In Iran's official language, Persian, it is called rāhatol holqum (Persian : راحت الحلقوم). In English, it was formerly alternatively known as Lumps of Delight

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