A whimsical tale tells of the creation of Turkish delight: In an attempt to appease his many wives, a famous Sultan ordered his confectioner to create a unique sweet. Eager to please his Sultan, the confectioner blended a concoction of sugar syrup, various flavorings, nuts and dried fruits, then bound them together with mastic (gum Arabic). After several attempts, a most delectable sweet emerged from the royal kitchens. The Sultan was so delighted with these delicious little gems that he proclaimed the sweet maker the court’s chief confectioner! And this is the story of how Turkish delight was created. Hereafter, a plate of Turkish delight was served at daily feasts in the Ottoman court.

Turkish delight was unveiled to the west in the 19th century. During his travels to Istanbul, an unknown British traveler became very fond of the Turkish delicacies, purchased cases of lokoum and he shipped them to Britain under the name Turkish delight. It is believed that Picasso enjoyed Turkish delight daily to improve his concentration while Napoleon and Winston Churchill relished pistachio filled Turkish delights.

Today, Turkish delight remains the sweet of choice in many Turkish homes. Enjoyed worldwide, the subtle flavors of Turkish delight are known to compliment coffee and sweeten the breath at the end of a meal.


Türk Kahvesi (Kahva) - Turkish Coffee

Coffee was first introduced to Europe by an accident of war. In 1683, when the Turkish army fought a battle with the Austrian army, the Turks accidentally left sacks of coffee beans behind when they retreated from the gates of Vienna. The term "coffee" is derived from the Turkish word "kahve." In 1555, Coffee berries were eaten whole at first, or they were crushed, mixed with fat, and then eaten in Istanbul. Later on, a drink was made from the fermented pulp of the coffee berries. This new drink was given the name "the milk of chess players and thinkers." 

The Turkish Coffee Maker, called "cezve" (jazva) has a wide bottom, a narrow neck, and a long handle. The Turkish Coffee Cup, called “fincan” (finjan), is very small, similar to espresso cups, with a serving size of about 2 liquid ounces. Turkish coffee uses the finest grind you can have. The coffee becomes more like a powder than anything else. Turkish coffee is famed for the way it is made. It is prepared in a cezve that is heated. Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee, and sugar is optional. It is always served in demitasse cups.


Baklava is of Turkish origin and is the world's favourite Turkish Dessert. It's extremely delicious.

The word baklava entered English from Turkish; it is sometimes connected with the Arabic word for "bean" (/baqlah/), but Wehr's dictionary lists them as unrelated; the Arabic name is doubtless a borrowing from Turkish.

In Türkiye, Gaziantep is famous for its baklava and regarded there as its native city. In 2008, the Turkish patent office registered a geographical indication certificate for Antep Baklava.

Turkish ladies make baklava for serving in special days such as feasts (religional days). However, Baklava could be found in lots of restaurant and dessert shops in Türkiye

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