Safranbolu Delight
The most important feature of Safranbolu Turkish Delight is that it is lighter than other Turkish delights. It does not leave a sweet taste in the mouth after eating. In addition, saffron added to it gives it a unique taste. There are plain, saffron, double roasted, rose and hazelnut varieties. Derived from the word "rahatlık ul-hulküm" meaning throat relief in the Ottoman Empire, Turkish delight has been known in Anatolia since about the 15th century, but it started to become widespread especially within the borders of the Ottoman Empire in the 17th century. century. In the 18th century, it started to be known as Turkish delight in Europe by an English traveler. Turkish delight, which was previously made with a mixture of honey or molasses and flour, changed both its production and flavor with the discovery of refined sugar, known as head sugar, and especially starch in the 17th century.
