Turkish delight is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar to prevent clinging. Other common flavors include cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive.The origin of Turkish delight is not precisely known, but the confection is known to have been produced in Turkey and Iran (Persia)as early as the late 18th century. The Turkish names lokma and lokum are derived from the Arabic word and its plural meaning 'morsel' and 'mouthful and the alternative Ottoman Turkish name, was an Arabic formulation, meaning 'comfort of the throat', which remains the name in formal Arabic.In Libya, Saudi Arabia, Algeria and Tunisia it is known as ḥalqūm, while in Kuwait it is called kabdat alfaras; in Egypt it is called malban and in Lebanon and Syria rāḥa Its name in various Eastern European languages comes from Ottoman Turkish lokum or . Its name in Greek,shares a similar etymology with the modern Turkish and it is marketed as Greek Delight. In Cyprus, where the dessert has protected geographical indication it is also marketed as Cyprus Delight. In Armenian it is called lokhum. It is läoma in Assyrian. Its name in Bosnia and Herzegovina and Israel is rahat lokum,and derives from a very old confusion of the two names found already in Ottoman Turkish; indeed this mixed name can also be found in Turkey today. Its name in Serbo-Croatian is ratluk, a reduced form of the same name. In Persian, it is called rāhat-ol-holqum In the Indian subcontinent, a variant of it is known as Karachi halwa or Bombay halwa.(https://ottofistik.com/collections/turkish-delight)