Turkish delight was one of the tastes Napoleon could not give up.
I bought baklava and Turkish delight as a gift for our guests coming from America last month. Later, when I asked him “What is your income,” he asked for a Turkish delight without hesitation. We do not admire the taste when we introduce our products abroad and taste them. Indeed, a good delight is a delicate taste. In fact, in recent years, while going to the guests and guests to our guests while serving more candy and chocolate is offered. If we want, we can translate this a bit further. We may even request a Turkish delight with a smile or a drop of gummy beside the kahves we drink. Try to make a cheesy plain and drink with a smile. I’m sure you will love coffee and lokum more.
Rise of Turkish Delight in Europe
In fact, Turkish delight, which is a food consisting of water, sugar and starch, has become the focus of attention in Europe and especially in England for the last few weeks. The main reason for this is C.S. It’s a film adapted from Lewis’s novel. Moreover, the articles about the history, recipes and varieties of Turkish delight were published in British newspapers. Although misinformation is given in the history, Turkish delight breaks records of sales of 200% in giant supermarkets of Great Britain. The newspapers, which include Greece’s claims that lokum is their invention, also mention the Turkish lokum in the book of the famous writer Dickens. Even earlier, one of Napoleon’s favorite foods was Turkish delight, and Picasso also stated that he used Turkish delight as a concentration tool.
“… I found a handkerchief when I went to Üsküdar, / I filled it with lokum in my mendim. / I found it while my clerk was calling …”
History of Turkish Delight
The Turkish delight is narrated in the Ottoman Empire, the so-called ul-hulküm, which is the calming of the throat. Turkish lokum, which has been known in Anatolia since the 15th century, especially in the 17th century, became popular in the 18th century with the name ‘Turkish Delight’ through a British traveler in Europe. Hacı Bekir Efendi, one of the first producers of Turkish Delight, I came to Istanbul from Kastamonu and opened a small shop in Bahcekapi, Began to produce foodstuffs. Hadji Bekir, who has been producing lokum since two centuries successfully, was served with the nişan-ı Ali Osmanî by the devrin sultan and served as the candy-maker of the palace. Previously made with honey or molasses and flour composition, the locust has been changed and refined by the refined sugar known as ‘kelle sugar’ in the 17th century, especially when starch was found and brought to the country. Nowadays there are still a few places serving over a delicious Turkish delight and confection such as Hacı Bekir, Hafız Mustafa, Cemilzade
Secrect Turkish Delight Recipe
Orange Turkish Delight Recipe
4.5 SB water
3,5 SB powder sugar
1 SB corn starch
1 SB orange juice
1 lemon salt
1 YK orange peel rim
1/2 SB optional nuts, pistachio nuts walnut
For the above:
3 cups of water with a pot of sugar, add lemon salt into it and wait for boiling. On the other side, take a glass of orange juice in a bowl and add starch and the remaining 1.5 glass of water. Slowly pour into the syrup starting to boil and mix quickly. Continue to boil for 20-25 minutes until you reach the plunge. Then, turn off the gold and add the walnut you want in the walnut side, and pour small size paper with oiled paper. Once in the room, wait 1 hour in the fridge. Then take it out and cut out the little black chestnuts and get them in coconut. Apply the same procedure to all materials and let them rest for 1 day.