Turkish Turkish Delight: useful properties and contraindications

Every sweet tooth dreams of oriental sweets. The most common oriental delicacy is rahat-lukum.

What is rakhat-lukum made of?

It contains the following components: sugar, molasses, flour, starch and nuts. Turkish Turkish Turkish Delight is not only an exquisite dessert, delivering an incredible delight to true connoisseurs, but also it is a sweet, at the use of which the mood rises and improves health.

In Turkish, "rahat" means to enjoy a meal, and "lakom" means a dessert bite. Rakhat-lukum is believed to have originated on the Balkan Peninsula. According to historians, the first dessert was made by a court confectioner in Istanbul in the 18th century. Legend has it that Rakhat-Lukum was invented and presented to the voluptuous Sultan, who was very fond of women. The ability to increase potency and saturate the body with power for lovemaking is considered one of the merits of the dessert. The pastry chef's name was Ali Haji Bekir. The venerable sultan was a sweet tooth. One day he broke a tooth while eating hard candy, and he fell into an incredible rage. The confectioner had to come up with a new dessert literally overnight. According to another version, this sultan was a great lover of women and was the owner of a numerous harem. In order to please and pamper his wives in every possible way, the sultan made his servants invent new sweets.

Haji Bekir made his descendants rich, they opened a shop and traded sweets. In the 19th century, they brought rahat-lukum to an exhibition in Brussels. The dessert won a gold medal and conquered Europe, becoming very popular. Even in England they began to eat this dessert at the famous five o'clock tea party.

Nowadays, 50 countries around the world produce rahat-lukum. The name of the kind depends on the products from which it is made. Rakhat-lukum can be:

1. White (using a classic recipe with water, starch and sugar.).
2. Fruit (during the manufacture of fruit juice or puree is added to the sugar).
3. Nutty (or with the addition of dried fruit, zest, etc.).
4. Petal (this is the name of the lukum with the addition of flower petals, such as roses).
5. Honey (the traditional sugar is replaced by honey).
6. Fig (figs add new flavor notes to the dessert).

Chemical content and calories

Rakhat-lukum has the following chemical composition (data are given on the basis of 100 g):

• proteins - 0.8 g;
• fats - 0.7 g;
• Carbohydrates - 79.4 g.

The energy value of the dessert - 316 calories (this is in the usual). If it contains additives, its caloric value changes. So, a hazelnut lukum has 386 kcal, a peanut lukum has 398, a fruit lukum has 411, a pink lukum has 330, and a walnut lukum has 373.

If honey and nuts are added to the recipe, rahat-lukum becomes a source of vitamin E. Berries and fruit juice fill the lukum with minerals and vitamins.

What is rahat-lukum good for?

The fact that rahat-lukum is very caloric does not make it a harmful product. Filling it with glucose makes it even good for the body.

1. Glucose regulates the heart activity, brain activity, and increases the production of endorphins (hormones of mood and performance). Another property of glucose is the improvement of intestinal peristalsis and a beneficial effect on the condition of hair and nails.
2. An unexpected benefit of rahat-lucum can be attributed to the improvement of immunity. The combination of glucose and starch produces a substance that helps people fight colds and viruses.
3. The main benefit comes from the additional ingredients that are added to the dessert. Lukum with orange slices and lemon peel will help cure colds. Adding honey helps to improve blood quality and normalize digestion.
4. Rakhat Lukum is recommended to people engaged in mental work. This dessert helps to stimulate the neurons of the brain, which increases the concentration and improves memory.
5. From ancient times to the present day, people have given rahat-lucum the properties of an aphrodisiac. With its help, female sexuality and attractiveness are revealed.

Can I eat rahat-lukum during pregnancy?

When pregnant, it will be reasonable to refuse eating a large amount of oriental sweets. But if you really want to, you can eat a couple of slices. Carefully look at the composition of the dessert, among the additives should be excluded citrus fruits, as well as bright colors.

If there is no intolerance to any of the ingredients in a lukum (starch or sugar), you can enjoy this dessert throughout pregnancy. Oriental sweets (marshmallows, marmalades) are healthier than various candies, cakes and pastries. If you want, you can eat a couple of pieces, it will not hurt either the mother or the baby.

Rakhat Lukum when breastfeeding

When a woman breastfeeds, her life becomes difficult, because she needs to refuse sweets, because they can have a bad effect on the baby, especially in the first months of life. Due to the fact that in the production of rahat-lukum use mostly natural ingredients, it can be included in the diet of a nursing mother in small quantities.

Is it possible to eat rahat-lukum when losing weight

Due to the fact that rahat-lukum has a rather high caloric value, you should not consume more than 50 grams per day. If you want to lose excess weight, you should refrain from this dessert altogether. The large amount of sugar in its recipe provokes a metabolic disorder, which leads to fat formation and body enlargement.

Harm and contraindications

Abuse of rahat-lukum can serve the development of diseases such as hypertension, diabetes and obesity. In the body, sweetness is converted into fatty tissue, which penetrates into the internal organs and under the skin.

Components of rahat-lukum block the work of the glands of internal secretion, contribute to disrupting the release of digestive enzymes that produce the stomach, pancreas and intestines. They contribute to the destruction of tooth enamel. If a person has chronic diseases or leads a sedentary lifestyle, it is better to give up this dessert.

How to make Turkish Delight at home

After the invention of this dessert in the 18th century, its recipe has not changed to this day. Traditionally, the sweet is cooked for two days. The main secret of cooking is constant and careful stirring.

White rahat-lukum: recipe

• Cooking time - 1 hour.
• Servings - 6.
• Energy value - 350 kcal per 100 g.
• Purpose - dessert dish.
• According to the degree of difficulty of preparation - low.

Components: 7 tablespoons of sugar, 75 ml of whipped cream, 7 tablespoons of semolina, 3 cups of milk, 100 g of coconut, nuts (almonds).

Preparation of Turkish Delight:

1. Mix sugar, semolina and milk in a large container. Boil the mixture on low heat until it thickens.
2. Once the mixture has cooled to room temperature, pour in the cream, which has previously been whipped.
3. Place the mixture in a cold place.
4. After 40 minutes, when the mixture has cooled down, take a spoon, dip it in water and divide the mass into pieces. Dip it in coconut flakes, put it on a plate and sprinkle with nuts on top.

Classic Rakhat Lukum

• Cooking time - 1 hour.
• Total - 6 servings.
• Energy value - 389 kcal per 100 grams.
• Purpose - treats for guests.
• According to the difficulty of preparation - low.

Components: nuts - 120 g, a cup and a half of water, granulated sugar - 480 g, citric acid, starch - 55 g.

Cooking process:

1. To begin, prepare the nuts (hazelnuts, peanuts - 120 g). Roast in a pan without oil for about five minutes.
2. In a saucepan mix water (one and a half cups), granulated sugar (480 g) and half a packet of citric acid (4 g). Stir until the grains have dissolved.
3. When it begins to boil, reduce the heat to low and continue stirring until a thick consistency of caramel color.
4. In another bowl, mix the remaining water, citric acid and starch (55 g). Cook until translucent over low heat. Pour the first syrup into this mixture and simmer on low heat for a quarter of an hour. Add the nuts.
5. Then pour the mixture on parchment and leave in the fridge for 7-8 hours.
6. After hardening, cut the mass into squares and sprinkle with powdered sugar.

Pumpkin Turkish delight

Rahat Lukum, made from pumpkin, is an unusual dessert and a real go-to for moms. The little sweet tooth will love this dish.

• How long does it take - 1 hour.
• Ready - 8 servings.
• Energy value - 330 kcal per 100 grams.
• Purpose - sweet dish.
• The degree of cooking - low.

Components: sugar - 400 g, pumpkin pulp - 200 g, a couple of cups of starch, juice of half a lemon, water - 100 ml.

Preparation:

1. Boil water and sugar.
2. Add pumpkin pulp and boil over low heat until softened.
3. Let it cool and purée it with a blender. Return to the fire.
4. Add the starch dissolved in water.
5. After a few minutes, remove the mixture from the heat and cool.
6. Divide the cooled mixture into pieces and place in a cold place.
7. After a few hours, put it on a dish and roll in powder.

Carrot Rakhat Lukum

The little sweets lovers will also appreciate the carrot rahat-lukum. To cook it is not difficult at all.

• Cooking time - 1 hour.
• The treat volume is 8 servings.
• Energy value - 330 kcal per 100 g.
• Purpose - dessert.
• Difficulty of preparation - low.

Components: 185 g starch, 35 g lemon zest, 80 ml water, 150 g walnuts, 500 g carrots, 90 g coconut shavings, 150 g granulated sugar.

Preparation:

1. Wash the carrots, dry with towels, grate them on a fine grater.
2. In a bowl mix with water and granulated sugar. Cook over low heat, be sure to stir all the time, otherwise the carrots can stick.
3. After 15 minutes, add lemon zest and chopped nuts, as well as starch diluted in cold water to the thickness of sour cream.
4. Cook for three minutes.
5. Line a baking tray with parchment and pour the sweet mixture into it.
6. After it has cooled, make holes with a toothpick, cover and leave in a cold place for 7 hours to harden completely.
7. Cut into pieces, roll in starch and sprinkle with shavings of coconut.

Apple Turkish Delight

It's not difficult to make rahat-lukum from apples.

• Cooking - 1 hour.
• The dessert is 8 servings.
• Energy value - 280 kcal per 100 g.
• Purpose of dish - dessert.
• The degree of cooking - low.

Components: Starch - 120 g, sugar - 50 g, walnuts - 50 g, apples - 4 pcs, water, coconut shavings.

Preparation:

1. First of all make jam from apples. Peel apples from skin and core. Toast with water and sugar in a saucepan.
2. To them add some walnuts.
3. Pour the starch dissolved in drinking water into the mixture in a thin stream.
4. Stir constantly until the mixture becomes thick and transparent.
5. Simmer the mixture over a flame for about an hour, stirring occasionally.
6. Put in the fridge for 12 hours, divide into pieces and roll in coconut shavings.

Rakhat-lukum is very good with coffee or tea. It will also be delicious if you wash it down with juice or cool milk.

Rakhat-lukum with pistachios

Pistachio lukum has an unusual pleasant taste.

• Ready for 1 hour.
• Volume - 7 servings.
• Energy value - 327 kcal per 100 grams.
• Application - dessert.
• According to the degree of difficulty of preparation - medium.

Components: 1 cup of water, 3.5 cups of granulated sugar, 200 g of pistachios, 20 g of lemon, sweet powder, coconut shavings, 1 cup of starch, a little cinnamon.

Cooking Process:

1. Melt the sugar and water over a fire, pour in the cornstarch dissolved in the water and bring to a thick consistency.
2. Add the acid.
3. Spread the pistachio nuts on a baking tray, and pour this mixture over them.
4. Set out to cool.
5. After cooling in a few hours, divide into slices, roll in sweet powder, then in shavings of coconut.

Strawberry Rahat Lukum

Slices of rahat-lukum are similar to marmalade. Both adults and children like it. If you add gelatin to the recipe, it will give the dessert a stickiness.

• How long does it take - 1 hour.
• The yield of the product - 4 servings.
• Energy value - 164 kcal per 100 grams.
• Purpose - desserts.
• By complexity of preparation - medium.

Components: half a lemon, 15 g gelatin, 150 g powdered sugar, 200 g strawberries.

Preparation:

1. Pour the gelatin to swell in the strawberries chopped with a blender.
2. Add the juice squeezed out of a lemon, and powder, and without bringing it to a boil, warm over low heat.
3. Leave to cool and beat with a mixer for 5 minutes.
4. Place in molds and chill for 5 hours.
5. After final hardening, divide into pieces, dip in powdered sugar.

Chocolate Rakhat Lukum

Rakhat-lukum with the addition of chocolate is very pleasant to the taste. These oriental sweets can be made at home as well.

• The cooking time is 1 hour.
• The total product is 6 servings.
• Energy value - 340 kcal per 100 grams.
• Purpose - oriental sweet.
• On the level of cooking - medium

Components: 950 g sugar, powdered sugar, one lemon, 130 g of starch, 80 g of powdered milk, 110 g of dark chocolate, 2 eggs.

Preparation:

1. Separated and cooled whites whipped to a thick foam.
2. Mix sugar, milk, lemon juice and water in a bowl. Add the grated chocolate.
3. When the whisked whites are added, bring the mixture to boil, stirring all the time.
4. In a thin stream pour in the starch dissolved in the water.
5. After 7 minutes, pour the mixture onto a baking tray lined with parchment.
6. Place in a cool place for 7 hours.
7. When the dessert has completely cooled and hardened, cut into slices and coat with powdered sugar.

Turkish Turkish Rahat-lukum

Rahat-lukum is a traditional Turkish treat. Even the most inexperienced hostess can cope with its preparation, if you do not deviate from the instructions.

• The time to cook - 1 hour.
• The finished product - 7 servings.
• Energy value - 398 kcal per 100 g.
• Appointment - sweet dessert.
• In terms of difficulty in preparation - medium.

Components: 25 g lemon zest, 45 g powdered sugar, 60 g hazelnuts and almonds, 55 g corn starch, 480 g granulated sugar, 0.75 g rose oil, 245 ml water, 45-50 g honey, 4 g vanillin.

Cooking process:

1. Pour 145 ml of water and pour the sugar into it.
2. Soak the starch in another bowl and mix it with the sugar mixture.
3. Place a bowl with the mass on the fire, after 6 minutes turn down the heat and cook until it thickens.
4. Roast the nuts in a pan without oil, cool to room temperature, and add to the sweet mixture.
5. Add the rose oil, zest, honey and vanilla sugar. Stir continuously until homogeneous.
6. Line a baking tray with parchment, pour out and smooth out the mixture.
7. Leave to set in a cold place for 6 hours.
8. When it hardens, cut it, roll in starch, then in powdered sugar.

What to sprinkle rahat-lukum with?

Usually, rahat-lukum, after cooking, is dipped in starch, and then, after shaking, with powdered sugar (it can also be pre-mixed with coconut). This is what makes the sprinkles sweet.

How to store rahat-lukum

For storage rahat-lucum should be wrapped into kitchen paper and put in a dry, cool place. Film or foil are categorically not suitable for storage, because moisture is formed inside. The sweet should be stored so that the heat or humidity does not spoil the taste. If you put the sweet in a special container, which will close the access of air, and put it in the refrigerator or other cool place, it can be stored for six months.

Is it possible to eat rahat-lukum during Lent?

Most oriental sweets in the days of Lent can replace not allowed to eat pastries and sweets made with cow's milk, butter, eggs. In rahat-lukum all the ingredients are of vegetable origin. Nuts, granulated sugar and starch, which are in the recipe of the dessert, are allowed in the days of Lent. So, rahat-lukum can be eaten during Lent. Just do not get carried away with it.

More important is not what you put in your mouth, but what words come out of it. It is not terrible to eat something forbidden, it is important to keep your thoughts and feelings clean. Food is only in second place. The heart comes first.

Fact: An interesting fact about rahat-lukum is its use since the times of ancient Rome as an antiseptic and analgesic for sore throat. Ancient healers recommended it to their patients.

Photo of rahat-lukum