Turkish Delights
An English itinerant brought the delight to Britain in the 19th century and named it as “Turkish delight”. In Turkish “delight” means “lokum” and in Arabic “luama” which has a meaning as “mouthful”. In Ottoman Turkish language it means “throat comforter”; in Armenian and Greek it’s “lokumi”; in Bulgarian and Macedonian “lokum”.The Turkish delight also might be the ancestor of the jellybeans. Who knows the Japanese “mochi” or Korean “chapssaeltteok” or Indonesian “dodol” might be from the same ancestor. The delight is composed of three elements: water, sugar and starch. It seems simple but needs proficeny, time, talent, patience to make. The delight doesn’t like the technology. You get less taste if you shorten the cooking time or produce it with highly-tech machines. We cook water (should be from Safranbolu), sugar and starch inside a 35-kg boiler (the smaller the boiler is, the delicious the delight would be) aproximately 4 hours and after adding the natural metarials according the sort of the delight and pour it in a mold. At least one day of waiting we cut it and pack. You will love these special delights.
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