Turkish Delight As a Traditional Dessert and Safranbolu Turkish Delight

Abstract

Turkish culinary culture carries traces of both nomadic and later acquisitions. In addition to interacting with local cultures in the territories where Turkish states were ruled, the effects of developing technologies have also seen in Turkish food culture. One of the best examples is desserts in Turkish culinary culture. In the historical process, Turkish culinary culture has been enriched and diversified by desserts. Turkish delight has a distinct place among Turkish desserts. The loqum, which has been produced since the 15th century in Anatolia, was also included in the Ottoman Palace's menu in the 17th century. Turkish delight which took its final shape in 18th century is known for its mild taste, nutritious properties and health benefits. Although it is produced in many regions in Turkey, one of the most famous Turkish Delight is Safranbolu loqum. The aim of this study is to examine the Turkish Delight and Safranbolu Loqum and to present the current situation of Safranbolu Loqum. The data obtained from the emperical study, which was prepared by utilizing qualitative research techniques using literature review and interview techniques, were classified in terms of content, the history of Turkish Delight, the current situation of Turkish Delight production, production techniques and its economic value were examined and legal regulations regarding production standards and production were revealed. Suggestions for sustainability and the promotion of Safranbolu loqum, an important cultural heritage, were also presented in the study.