- Pomegranate Turkish Delight is make by with citric acid, sugar, starch, food coloring and aroma. The sugar is boile until it is completely dissolve in water. Citric acid and starch are allowe to dissolve in separate containers. Citric acid and starch are then mixe with sugar water. This is boil for a while. When the spoon is immersed in the mixture, it is checked whether and it has a sticky consistency or not. Finally, it is shape and packaged on a hard surface.
Benefits of Pomegranate Turkish Delight
- Helps reduce tonsillitis.
- It is useful for kidney patients with carbohydrates it contains.
- It is a great remedy for boils and wounds.
- Turkish delight is a complete energy store with starch and sugar. It is in the group of carbohydrates, one of the building blocks of the body.
- Turkish delight, like all carbohydrate foods, is consume within a short time after being consume.
History of Turkish Delight
- Pomegranate Turkish delight, an important part of the palace cuisine in the Ottoman period, has hundreds of years of history.
- While Turkish delight was initially called as ‘rahat ul-hulküm’ that relieves the throat, it has been called as ‘comfortable delight’. And finally, with modern Turkish ‘lokum’ is called. By the way Anatolia awareness began in the 15th century.
- In the 17th century it had its most popular time. In that case 18th century, Now that travelers took the delight to Europe and introduced it as ‘Turkish Delight’.
- As a result of this Turkish delight has also gained popularity around here. Mass production in the Ottoman Empire began in 1777. Originally produced by mixing honey with fruit syrup and flour. So the invention of starch and refined sugar, taste changes have survived to the present day.