Turkish Delight

The Turkish word lokma or lokum comes from the Arabic لقمة luqma(t), plural لقوم luqūm.The Ottoman alternative name is rahat ul-hulküm, derived from the Arabic راحة الحلقوم raḥat al-ḥulqum, which means relieving the throat. In Libya, Tunisia and Saudi Arabia it is known as حلقوم ḥalqūm. In Bosnia, it is known as “rahat lokum”. Its Greek name is λουκούμι 'loukoumi' and its etymology is almost identical to Modern Turkish; in Cyprus it is sold as “Cyprus Lokum”.

Although Turkish delight has been known in Anatolia since around the 15th century, it became widespread within the borders of the Ottoman Empire, especially in the 17th century. In Europe, it became known as “Turkish Delight” in the 18th century through an English traveler. Previously made with a combination of honey or molasses and flour, both the production and taste of Turkish delight changed in the 17th century thanks to the discovery and introduction of refined sugar known as “Kelle sugar” and especially starch.