Since in Turkish delight we have tens of types, it can be very difficult to enlist all the facts related to all types. First of all the ingredients of the common recipe, the alterations made to the recipe by adding more components and finally additives, preservatives, or flavors added. From that point, it started to take its place as an international cuisine.Īs with any manufactured food stuff, we must consider many aspects.
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More than 50 years later, a British traveler took some pieces of Turkish delight with him to England. Later on, Bekir Effendi replaced flour with cornstarch, which remains as the tradition since then. He used flour with sugar, honey or molasses to prepare the first forms of Turkish delight, and the ottoman Sultan liked it so much to simply consider it a royal dessert. The most accepted theory worldwide is that it was the invention of a confectioner named Bekir Effendi, an Anatolian citizen, who opened his sweet shop in Istanbul in 1776. They, in turn, made a competition and one of them presented Turkish delight to the Sultan who, himself, was so impressed. They believe that a Turkish Sultan wanted to impress his wife and so asked his chefs to create a new cuisine.
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However, Turkish historians have other opinions.
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The old “Abhisa”, was a dessert known by Sasanians who lived in Iran more than 500 years BC is thought to be the origin of Turkish delights. These cuisines (or better to say, their ancestors) were known long before the Turks re-created it in the present shape.