Turkish Delight....I absolutely adore it.
Turkish Delight, lokum, or loukoum is made from starch and sugar. It is often flavoured with rosewater and lemon, the former giving it a characteristic pale pink color. It has a soft, jelly-like and sometimes sticky consistency, and is often packaged and eaten in small cubes that are dusted with icing sugar to prevent sticking. Some types contain small nut pieces, usually pistachio, hazelnut or walnuts. Other common types include flavors such as cinnamon or mint.
According to the Ali Muhiddin Hacı Bekir Confectioners company of Istanbul, founded in 1777, lokum has been produced in Turkey since the 15th century. Originally, honey and molasses were used as sweeteners, and water and flour were the binding agents.
The recipe for lokum as we know it today, using the new ingredients of sugar and starch, was invented and popularized by the Hacı Bekir company during the 19th century.
Lokum was introduced to the West in the 19th century. An unknown Briton became very fond of the delicacy during his travels to Istanbul, and purchased cases of lokum, to be shipped back to Britain under the name Turkish Delight. It became a major delicacy not only in Britain, but throughout Europe.