History of Turkish Delight 

Turkish delight is known in Anatolia since the 15th century, but it became popular in the Ottoman Empire in the 17th century. It was exported first to the Balkans and then to Europe in the 18th century. At that time, it was named ‘Turkish delight’. However, the Turkish delight gained the fame all over the world in the 19th century. So it was the first Turkish dessert to be exported abroad.

Turkish Delight Varieties

There are many kinds of Turkish delight according to taste, production style and production place. Here are some of the Turkish delight varieties: Pistachio Turkish Delight, Dessert, Assorted Turkish Delight, Double Roasted Turkish Delight, Rose Flavored Turkish Delight, Mastic Flavored Turkish Delight, Pomegranate Turkish Delight, Turkish Delight With Shredded Pastry, Mastic Sultan Turkish Delight, Milky Sultan Turkish Delight, Vanilla Sultan Turkish Delight, Pomegranate Sultan Turkish Delight, Black Mulberry Turkish Delight, Orange Sultan Turkish Delight, Pistachio Kadaif Turkish Delight.

How is Turkish delight made?

The Turkish delight is a kind of dessert made from sugar, starch, water, and acid cooked all together. First, we put sugar and water and boiling them together. At this time, we add water to the citric acid in another pot to mix them. We also make a suspension of starch and water. After that, we mix them together and add some rose aroma to it in order to boil them all. After getting the wanted texture we pour the liquid onto a wooden surface and let in on it for 12-24 hours.. Finally, we add coconut, powdered sugar, and starch mixture to it and pour it onto a marble surface to shape it as we want.

What are the nutritional benefits of Turkish delight?

The Turkish delight has an elastic and smooth texture. It has the special taste and smell of its ingredients. It is a source of energy. Besides, it is super natural and healthy.

How is Turkish delight served?

The Turkish cuisine has its own culture. Turkish delight can be served inside a small piece of fabric or tissue. It makes an excellent accompaniment to Turkish coffee and tea.