What Exactly Is Turkish Delight?

When it comes to food, there are some things that simply have the ability to split the room. Think licorice, anchovies, blue cheese, olives, or vegemite. Whether you love it or hate it, those who love it can see no wrong, while those who hate can see no right. The same can be said for Turkish delight. Regardless of which side of the fence you permanently reside on, what exactly is Turkish delight?

Turkish delight – also referred to as Lokum – is a soft, sweet treat with a look and feel that resembles jelly. Often dusted with powdered sugar, it boasts floral flavors and fragrances and easily dissolves into a sticky mold of sweetness on the palate. Having come at a time when candy and other sweet treats were exclusively sweetened with honey or fruits, the use of refined sugar in Lokum revolutionized the confectionery scene after a traveler introduced it to England during the 1830s. Read on to find out more about its origins, fascinating facts, and some of the historical household names who were just as fond of it as those Turkish delight lovers who can see no wrong with it today.

While Turkish delight is commonly called Lokum among Turkish people, its lesser-known name is rahat-ul hulküm, which was the treat's first name. The word Lokum is derived from the Arabic al-lukum, which translates to "morsel" or "mouthful." Interestingly though, rahat-ul hulküm translates to "throat comfort" or "relieving throat." It is unclear why it was first called rahat-ul hulküm – perhaps an ode to its soft, jelly-like texture? Given the origins of the word Lokum, it is also unclear why the countrymen who created it called it Lokum.

Over time, after its name had morphed into Lokum, when it was first imported to England, there it arrived as "Lumps of Delight," and over time, "Turkish delight." One can safely assume that it was at the time, literally lumps of delight to English people who were learning about it for the first time. However, given its vast popularity among the Europeans, perhaps Turkish delight can at the very least, be regarded as a homage to the country that brought them – and the rest of the world – so much confectionery goodness.

For novices, Turkish delight can be likened to jelly candies or gumdrops. However, describing what it tastes like is a lot more complex than that. First, flavor profiles are highly dependent on the type and flavor of Turkish delight you are eating. For instance, plain Turkish delight won't necessarily be bursting with flavor. The texture will still be jelly-like, and it will still contain its customary sweetness, but you won't get any of the flavor or fragrance you would in other types.

The original Turkish delight, which is also the most popular, is flavored with rosewater. Not only will this give you a potent floral aroma, but it will also have the flavor to match. You may readily associate roses with perfume, however, the taste will not be as pungent as what you get when you accidentally taste a minuscule drop of perfume. Other floral flavors like orange blossom, lavender, and safflower will follow the rosewater in terms of aroma and flavor. Similarly, so too will those that are filled with nuts, fruits, and other flavors listed below. Ultimately, like any foods or confectioneries that may be unfamiliar to your palate, Turkish delight can be a bit of an acquired taste. It's simply a matter of how far you are willing to explore all the various flavors have to offer.

Given its distinct flavor and jelly-like texture, Turkish delight can be a great addition to other desserts. Included among these additions and flavors is Turkish Delight Crème Brûlée. With the freshness of its raspberry flavor, adding Turkish delight to the classic French dessert injects a surprising tone of tart sweetness. Another rendition that is anchored in berries is Berry Cassata. Traditionally a Sicilian sponge cake that is layered with fruit juice, ricotta cheese, and candied or fresh fruit, Berry Cassata incorporates seasonal berries including strawberries, blackberries, cream, blocks of Turkish delight, and toasted pistachios for a bit of a crunch.

Another fun recipe is Turkish Filo Delight Cigars. If you delight in the nutty goodness of baklava, adding small cubes of Turkish delight to the layers of the famous Middle-Eastern pastry dessert is not only a surprising take on an old-time favorite but contrasts the nutty flavors of the dish with the tart sweetness of Turkish delight. For an extra indulgent treat, you might even add chocolate shavings. On the note of chocolate: for those who love a dose of cocoa, there's always the tried and true Rocky Road. Traditionally made using marshmallow pieces, candy, and nuts, incorporating pieces of Turkish delight amid all the other sweet treats can be a fun little twist. Other fun additions include pavlova, meringues, ice cream terrine, and even cookies! The possibilities here are truly endless.

When C.S. Lewis' best-selling book "Chronicles of Narnia: The Lion, The Witch, and The Wardrobe" was adapted into a feature film, one of its more unexpected impacts on contemporary society was the surge in Turkish delight's popularity across the globe. The iconic shift begins when after magically appearing in the kingdom of the Snow Queen, Edmund names Turkish delight as the thing he most craves to eat. Just as quickly as the thought jumped into his mind, so too does a box of Turkish delight appear before him. So the story goes right until the sugary treat forms part of his betrayal of his siblings.

This has led many readers to believe that Turkish delight may have C.S. Lewis' guilty pleasure; that he too may have been able to relate to Edmund's insatiable taste for it. Among academics, the more important question here is why, of all the food and treats that could have been chosen, Turkish delight was the one Edmund chose. The answer may never be clear, but what is noteworthy, is that C.S. Lewis' descriptions alluded to the more traditional forms of Turkish delight. Moreso, the period in which the book was written was characterized by virtually nonexistent access to sweets treats. As such, it is not hard to believe that even a small piece of treat would be memorable to influence readers across the globe.

Long before Turkish delight was hauling awards at international fairs, an unnamed traveler had merely had a few cases of the treat brought to Britain from his travels to Istanbul. It soon became popular among the British high-class people and the royals, as many of them began placing pieces of it in their silk handkerchiefs, which they would present to family and friends as gifts. Soon enough, the Haci Bekir sweet shop was not only being given a nod in literature and art societies, but the man himself went on to represent Turkey at a range of international fairs.

In 1873, his Turkish delight received a Silver medal at the Vienna Fair – the first of many awards to come, and a catapulting moment that grabbed the attention of the public. Over the years, Haci Bekir's Turkish delight went on to earn another silver medal at the Cologne Fair in 1888, and four gold medals at the Brussels Fair in 1897, the French Fair in 1906, the Paris Fair in 1930, and again at the Brussels Fair in 1930. It received the Nice Fair Medal of Honour in the same year and went on to earn the 1939 Merit Award at the New York Fair.