Turkish delight is a Turkish delicacy delicacy made of water, sugar and starch. Turkish delight is a natural and healthy food source and it is known for its many benefits. For example, protein foods are burned in the body after use, resulting in wastes such as urea, uric acid and creatinine. These substances cannot be excreted in the urine of kidney patients and rise in the blood. Since plain / vanilla delight is a source of carbohydrates, it is highly recommended to be consumed continuously by kidney patients. It is also known that locally, Turkish delight is still wrapped in wounds and gums for therapeutic purposes.
Deriving its history from the Ottoman word “rahat ul-hulküm” meaning the soothing throat, Lokum has been known in Anatolia since the 15th century, but has became widespread within the borders of the Ottoman Empire, especially in the 17th century. In Europe, it became known in the 18th century under the name of 'Turkish Delight' through an English traveler. Turkish delight was previously made with the composition of honey or molasses and flour, however changed the production composition of flavor in the 17th century thanks to the refined sugar known as "Kelle sugar" and especially the starch which was brought to the country.