The name of Turkish delight is derived from the word “rahat-ul-hulküm” in Arabic. This word means “sore throat”. Of the nearly 600 years since it is manufactured in Turkey and within our traditional desserts. Although it first appeared in the 15th century, it entered the Ottoman palaces in the 17th century. The reason for being a soft dessert is the demands of the sultans, especially Abdulhamit I. As a matter of fact, Muhittin Haci Bekir created a soft delight prepared by a dessert master named Abdulhamit I. with refined sugar instead of molasses, which is the first example of today’s Turkish delight. The same sweet master also introduced Turkish delight to Europe in the 18th century.
Turkish delight is an exquisite dessert known and appreciated in almost every country of the world. It is also known as “Turkish Delight” in most countries of the world (especially in North America). Turkish lokum is called “Rahat” in Bosnia and Romania, “Delicia Turca” in Brazil, and “Loukoumi” in Greece. The roots of the gelatine, which are frequently used in Western cuisines, are based on lokum. Almost all of the Balkan countries are served with Turkish coffee.
