Turkish delight, known and loved by almost the whole world as “Turkish Delight”, is one of our most special tastes that has defied the years and survived to this day with its deep-rooted history and soft texture.We can make it with a variety of ingredients, from sweet rose-scented Turkish delight to pistachio, and we can also create differences in its shape and preparation, from bird delight to double roasted. Well, how well do you think we know Turkish delight, the indispensable companion of Turkish coffee and the indispensable treat of our holidays?When you learn what he has been through throughout history, you will be amazed once again and say, “Fortunately, we can still find it everywhere, even make it at home, and enjoy it to the fullest.”Here you go, let’s learn together what Turkish delight has been through from past to present.Before learning what Turkish delight has been through throughout history, let’s start by knowing where it got its name, and let’s start getting to know it closely with the delicious secret of its being in single-shot bites. Turkish delight, which is thought to take its name from the Arabic word “rahat-ul hulküm” meaning “throat soothing”, is thought to be named after being influenced by the Arabic and Persian words “lukme”, “lokma”, that is, “a piece of food thrown into the mouth at once”.Turkish delight, which was an important part of the palace cuisine during the Ottoman period, has a history dating back hundreds of years. The sweet ‘abhisa’, which was frequently consumed by the Sasanians who ruled in the Persian Empire between 226 and 652 BC, is known to be the origin of Turkish delight, although it is not certain. While Turkish delight was initially called ‘rahat ul-hulkum’, meaning ‘throat soothing’, over time it was called ‘rahat lokum’. And finally, it was called ‘lokum’ in modern Turkish.Its recognition in Anatolia started in the 15th century. It experienced its most popular times in the 17th century. In the 18th century, travelers brought Turkish delight to Europe and introduced it as ‘Turkish Delight’. Turkish delight has gained popularity here too. Mass production in the Ottoman Empire started in 1777. At first, it was produced by mixing honey, fruit syrup and flour. With the invention of starch and refined sugar, it has experienced taste changes until today.According to this story, towards the end of the 18th century, the sultan of the period, Abdulhamid, wanted a soft candy instead of hard candies, and a competition was held accordingly. As a result of the competition, Ali Muhiddin Hacı Bekir was chosen as the winner and the soft candies made by his hands, that is, the Turkish delights that we enjoy today, took their place in the palace kitchen. Again, thanks to Ali Muhiddin Hacı Bekir, the flavor, which was produced in abundance and introduced to the public at that time, became increasingly popular and the fame of Turkish delight was carried to Europe. “How does that happen?” If you say, thanks to a British traveler.In the 19th century, while Turkish delight continued to be enjoyed by the public and the palace, an English traveler also loved the taste of Turkish delight during his visit and took lots of Turkish delight with him just before his return journey. When the soft Turkish delights that went to Europe with him became very popular there, many travelers like him started visiting to taste the Turkish delight, and they did not forget to take lots of Turkish delight with them when they returned to their countries. As such, the fame of Turkish delight is increasing day by day and this flavor is becoming a well-known taste in Europe. Its name is now known as “Turkish Delight” in many parts of the world.At that time, giving consistency to Turkish delight, which was mainly made of water, starch, honey or molasses, was seen as a skill that required mastery and could not be enjoyed by everyone. For this reason, while those who make Turkish delight with a nice consistency are valued, over time, granulated sugar begins to be used instead of honey or molasses in Turkish delight production. So much so that in the “rahatü’l hulkum” recipe in the cookbook “Melceü’t – Tabahhin” published in 1844, water, starch and sugar are described as the basic ingredients.In addition, in order to add different flavors to the plain Turkish delight, after a nice consistency is achieved with these 3 ingredients, different ingredients such as rose water and lemon juice are added to it. Over time, dried nuts such as hazelnuts and peanuts begin to take their place in Turkish delight, and thus, different flavors that can appeal to every palate are achieved. The important thing at this point is that the additional ingredients are added to the Turkish delight after it has thickened. The powdered sugar on top is used to prevent the Turkish delight grains from sticking to each other. Although the Turkish delight recipe changes over time, it continues to be one of the foods prepared most faithfully to its original.How to make Turkish delight?Turkish delight is made with citric acid, sugar, starch, food coloring and flavoring. Sugar is boiled until it completely dissolves in water. Citric acid and starch are kept in separate containers to dissolve. Then citric acid and starch are mixed with sugar water. It is boiled like this for a while. When you dip a spoon into the mixture, check whether it has a sticky consistency and leave it in starch containers for about 20 hours. As a final process, it is shaped and packaged on a hard surface. Turkish delight varietiesThere are many types of Turkish delight according to taste, production method and production location. Here are some of the Turkish delight types: bird Turkish delight, hazelnut Turkish delight, walnut Turkish delight, double roasted Turkish delight, pistachio Turkish delight, coconut Turkish delight, creamy Turkish delight, fruit mini Turkish delight, lemon Turkish delight, mint Turkish delight, pomegranate Turkish delight, pistachio croquant Turkish delight, pomegranate pistachio Turkish delight. turkish delight, saffron pomegranate pistachio turkish delight, atom turkish delight, rose petal pomegranate pistachio turkish delight, chocolate turkish delight.     Nutritional values ​​of Turkish delightAlthough nutritional values ​​vary depending on the ingredients used, there are average values. 100 grams of Turkish delight contains: 89.28 g carbohydrates, 0.12 g protein, 0.19 g fat, 0 g fiber, 0 mg cholesterol, 19 mg potassium, 5 mg calcium, 0.1 mg iron. Benefits of Turkish delightTurkish delight has numerous known benefits. Here are the basic benefits of them:

• Helps prevent or reduce tonsillitis.

• The carbohydrates it contains help prevent or cure kidney diseases.

• The skin is also a tremendous source of healing for various wounds that occur on us.

How to serve Turkish delight?

Dishes and desserts in Turkish cuisine have more than one way of presentation. The situation is the same with Turkish delight. Turkish delight is served in a tissue; In addition to sweetened, medium and plain Turkish coffee, it is also served by sucking during coffee drinking. Wholesale Turkish DelightTurkish delight products are one of the products that every person wants and needs. The important thing in wholesale Turkish delight products is that they are healthy, hygienic and have a taste that people will like. However, another point that should not be forgotten is; are the prices of the products. Our company, Türkish Delight World, which comes to mind first when it comes to wholesale and affordable Turkish delight in the wholesale Turkish delight sector, serves our valued customers at our corporate web address www.turkishdelightworld.com. Our company focuses only on Turkish delight; We keep our service quality and production potential wide without compromising our quality, mass production and affordable prices.


What does Wholesale Turkish Delight mean?

Wholesale Turkish delight means mass production of the same product in automatic machines in the requested quantity according to the number of orders or stock taking. According to market conditions, it must be both of high quality and economical in terms of price policy. Our company acts sensitively in this regard and carries out its production in accordance with these principles.As Turkish Delight World company, we have achieved this balance in the best way possible with our experienced staff and our TDW brand and have reached our target level in wholesale Turkish delight sales. At this point, our goal is within our TDW brand; To increase our export sales, employment and awareness of our brand. While most companies in our sector cannot produce enough varieties in wholesale Turkish delight production, we have increased our variety and taste options to a sufficient level in this field and have managed to continuously increase them.

Turkish delight ingredientsIt is a traditional Turkish dessert prepared in accordance with the technique by adding condiments, dried or dried fruits and similar substances when necessary to the Turkish delight mass prepared with water, sugar, starch and citric acid or tartaric acid or potassium bitartrate.Turkish delight, which is called “rahat-ul hulküm” (throat soothing) in Arabic and is derived from this phrase, has been made in Anatolia since the 15th century, according to some sources. According to some sources, it was invented by Ali Muhiddin Hacı Bekir at the end of the 18th century, as a result of a competition organized by Abdulhamid I, who was bored of hard candies, upon his request for soft candy, and Muhittin Hacı Bekir came first in this competition. However, whether it was invented in the 18th century or the 15th century, it is indisputable that the person who mass-produced, popularized and introduced Turkish delight to Europe was Ali Muhittin Hacı Bekir. Turkish delight began to spread in Europe in the 19th century when an English traveler brought Hacı Bekir’s Turkish delight to Europe.

Product featuresThe appearance of the Turkish delight should be specific to the type of Turkish delight and preserve the shape in which it is given. The texture of the Turkish delight should be elastic, should be able to take its previous shape after being pressed with the finger, and should be felt as soft and slippery in the mouth.Today; Many types of Turkish delight are produced, including plain, hazelnut, pistachio, walnut, almond, coconut, orange, rose petal, strawberry and lemon Turkish delights, as well as creamy, mint, vanilla and ginger Turkish delights. Turkish Delight VarietiesI can almost hear you asking how to make Turkish delight. With a little more patience, we will eventually show you in detail how you can make this amazing product at home. Before that, it would be useful to look at various types of Turkish delight.    • Bird delight    • Hazelnut Turkish delight    • Turkish delight filled with walnut    • Double roasted Turkish delight

• Pistachio Turkish delight

• Turkish delight with coconut

• Sultan delight

• Pasha delight

• Chocolate covered Turkish delight

• Turkish delight with lemon and mint

• Atom Turkish delight

How to Store Turkish Delight Turkish delight should be stored in dry, cool, air-tight and sun-free environments.After its packaging is opened, it is transferred to a glass jar to prevent air from getting in and the lid of the jar is closed.The glass jar is kept in a shaded and cool place.Turkish delight can be stored in the refrigerator, covered, for up to 15 days. When consumed, it should be kept at room temperature for 15 minutes after being removed from the refrigerator. Turkish delight can be stored for up to 1 year if its packaging is not opened. If Turkish delight is made with cream or different dairy products, its shelf life is approximately 1 week. The shelf life of unpackaged Turkish delight is approximately 2 months.

How to Tell the Freshness of Turkish Delight?Fresh Turkish delight has a bright and lively appearance. If the Turkish delight you buy looks pale and dull, it is likely to be stale. Additionally, Turkish delight must have an elastic structure. Turkish delights that are too soft or too hard may have become stale.

Benefits of Turkish Delight

Turkish delight, a unique and world-famous product of both Turkish culture and Anatolia, can help heal some health problems when consumed judiciously. For example, it prevents inflammation in the tonsils and also helps to remove the inflammation from the body more quickly. It controls the edema accumulated in the body. At the same time, if you are having a bad day or feel low on energy, you can replenish your energy by consuming Turkish delight. Because Turkish delight is also an extremely powerful source of energy.While Turkish delight helps wounds on the body heal faster, it also helps eliminate problems such as acne, pimples and blackheads. For example, you can wrap a boil on your body with a Turkish delight and thus dry the inflammation. If you have digestive problems, you can consume one or two Turkish delights. Eating Turkish delight, especially after meals, also helps you digest what you eat. While Turkish delight also helps bone development, it also helps you eat less and thus lose weight because it keeps you full.Other known benefits of consuming Turkish delight are as follows:- It prevents the occurrence of cardiovascular diseases by accelerating blood flow,- Helps eliminate lung and liver disorders,- It prevents problems that may arise with the kidneys by ensuring better functioning of the adrenal glands.To see all the benefits of Turkish delight, you can consume some Turkish delight a day and have a healthier body.Turkish Delight Production and Analysis

Turkish delights were examined and inspected according to Turkish Delights Standard No. TS 8444 and Turkish Food Legislation until 2004. In 2004, Turkish Delight Communiqué No. 2004/24 was published as a new regulation within the framework of the Turkish Food Codex.It is defined in the Turkish Food Codex Turkish Delight Communiqué as “a product prepared in accordance with the technique by adding condiments, dried and/or dried fruits and similar substances when necessary to the Turkish delight mass prepared with sugar, starch, drinking water and citric acid or tartaric acid or potassium bi tartrate.” The flavors that Turkish delight may contain, product features, types of Turkish delight and additives that can be used in production are also stated.A wide variety of seasonings, some plants or plant essences are used in the production of Turkish delight. The most preferred ones are substances such as chewing gum, cocoa, chocolate, dried fruits such as hazelnuts, peanuts and walnuts, fruit candies, rose petals and/or essence. Finally, Turkish delight is coated with coconut or powdered sugar and presented to the consumer.While Turkish delight production was carried out with traditional methods in small businesses in previous years, it has become a well-known and sought-after product, especially abroad, and with the developments in technology, large, hygienic and healthy production facilities have begun to become widespread.

Turkish delight making:First, sugar, starch and water are weighed in specified amounts. These combined raw materials are cooked together. The cooking order is that after the granulated sugar is completely dissolved in hot water, starch is added and all the ingredients are cooked. The cooking process should be done in stainless steel cauldrons with constant stirring to prevent caramelization. Citric acid and/or cream of tartar are added to prevent sugaring and to thicken the mixture during cooking. The most preferred product at this additive stage, whether traditional or industrial production, is lemon salt (citric acid).Cooking is terminated after the product reaches a certain flexibility and loses its stickiness.After cooking, fruit essence and/or fruit particles are added to the dough. The mixture is cooled and taken from the cauldrons and poured into wooden trays.The next stage after all these processes is the resting stage. Turkish delights poured onto trays are left to rest for a period of several hours to a day.At the end of the resting process, the Turkish delight will be completely cooled and will be more comfortable to shape. At the end of the period, the Turkish delights taken from the wooden trays are poured onto the stone counters. After pouring sugar or coconut over the Turkish delights, they are cut and shaped with special knives.When the outer coating and cutting, which are the last stages of Turkish delight production, are completed, the Turkish delight is ready to be packaged and offered for sale.

Features that Turkish delight offered for consumption must have:1. Turkish delight should spread when pressure is applied to it, and should regain its previous shape as soon as this pressure is removed.2. When the Turkish delight is pulled from both sides by hand, it should stretch like rubber and not stick to the hand.3. Turkish delight should be fully cooked and should not stick to the teeth while eating. 4. It should have a taste and smell specific to its type. The taste of raw starch should not be felt.5. It should not be exposed to direct sunlight during storage and transportation.All qualitative and quantitative properties that Turkish delights to be offered for consumption must have are stated in detail in the Turkish Food Codex Turkish Delights Communiqué. The criteria to be analyzed in the quality and suitability analyzes of Turkish delight are also stated in this notification.

Turkish delight analysis:According to the Turkish Food Codex Turkish Delight Communiqué:Physical analysis: Whether it contains foreign matter, the amount of fruitSensory analyses: Tissue structure, taste-smellChemical analysis: Moisture, total sugar

In this context;

• Absence of foreign substances in Turkish delight,

• Fruit content should be at least 15%, it should be elastic and its texture should feel soft and slippery in the mouth, it should have a taste and smell specific to the defined variety, it should not contain foreign taste and odor, and it should not have the taste of raw starch.

• The amount of moisture must be at most 16% by mass and the total amount of sugar must be at least 80% in terms of sucrose.Hygiene control of Turkish delights is carried out in accordance with the Turkish Food Codex Microbiological Criteria Communiqué.