What is the better known 'national' name of the confection called lokum that is a gel of starch and sugar with nuts usually mixed in?
"the name Λουκούμι Γεροσκήπου (Loukoumi Geroskipou) for Turkish delight made in Yeroskipou, Cyprus. Turkish delight was an early precursor to the jelly bean that inspired its gummy interior. There are gourmand perfumes that are based upon Turkish Delight, such as ""Loukhoum"" by Ava Luxe, ""Loukhoum"" by Keiko Mecheri, and ""Rahät Loukoum"" by Serge Lutens. Turkish delight Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic, Bergamot orange, or"
"it is called ""rāhat-ol-holqum"" (). In English, it was formerly alternatively known as ""Lumps of Delight"". In Bulgarian, Turkish Delight is known as lokum (локум) and enjoys some popularity. While it presumably came with the Ottoman Empire, it may have arrived earlier, as the Middle East has been very influential to the country in terms of cuisine. Bulgaria produces its own brands of lokum, which may be plain or spiced with rose petals, white walnuts, or ""endreshe"". In Greece, Turkish Delight, known as ""loukoumi"" [λουκούμι] has been a very popular delicacy since the 19th century, famously produced in the city"
"Nougat Nougat ( , , or ; ; Azerbaijani: لوکا; Persian: ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ""nougat"" comes from Occitan ""pan nogat"" (), seemingly from Latin ""panis nucatus"" 'nut bread' (the late colloquial Latin adjective ""nucatum"" means 'nutted' or 'nutty'). There are three basic kinds of nougat. The first, and most common, is white nougat"
"associated with and labelled as nougat, while in Sweden and Denmark the original nougat is referred to as ""French nougat"". In Germany, gianduja is traditionally called nougat. Nougat Nougat ( , , or ; ; Azerbaijani: لوکا; Persian: ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ""nougat"" comes from Occitan ""pan nogat"" (), seemingly from Latin ""panis nucatus"""
"Yugoslavia (Serbia, Croatia, Bosnia and Herzegovina, Montenegro, Republic of Macedonia and Slovenia), as well as in Albania, Turkish delight is known as ""rahat-lokum"", ""ratluk"" or ""lokum"". It was introduced during Ottoman rule of the Balkans and has remained popular. Today it is commonly consumed with coffee. Rose and walnut are the most common flavorings. The Nory Candy company in the Greater Los Angeles area has been producing Turkish Delights or Rahat Locum since 1964. The company produces different fruit and exotic flavors including rose and licorice as well a variety which include nuts such as Almonds, Pistachios, and Walnuts. In"
"Its name in Greek, λουκούμι (""loukoumi"") shares a similar etymology with the modern Turkish and it is marketed as ""Greek Delight"". In Cyprus, where the dessert has protected geographical indication (PGI), it is also marketed as ""Cyprus Delight"". In Armenian it is called lokhum (լոխում). Its name in Bosnia and Herzegovina and Israel is ""rahat lokum"", and derives from a very old confusion of the two Ottoman Turkish 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,"
"is known to have been produced in Turkey as early as the late 1700s, hence its name. The exact origin of these sweets is yet to be definitively determined; however, the word ""lokum"" comes from the Arabic ""al-halkum"". In the Arab world, Turkish delights are called ""rāḥat al-ḥulqūm"" (رَاحَة الْحُلْقُوم) which means ""throat comfort"". According to the Hacı Bekir company, Bekir Efendi, named Hacı Bekir after performing the Hajj, moved to Istanbul from his hometown Kastamonu and opened his confectionery shop in the district of Bahçekapı in 1777. He produced various kinds of candies and ""lokums"", later including a unique"
"powdered sugar. The exact recipe for Lokma has evolved over many centuries; however, it is a traditional Greek dessert with roots in deep antiquity, a number of ancient honey-cakes are described above which most likely constitute the origin of Lokma, whose present name is borrowed from Turkish. The ancient recipes were inherited via the Byzantine empire and passed on to the occupied countries of the Ottoman Empire, corresponding to where Lokma are found today. The candidate most frequently mentioned as being prepared with hot oil is enkrides, which is described above along with other postulated ancestral honey-cakes. Lokum is called"
"Lokma Lokma (Turkish), Loqma (Arabic: لقمة, plural لقيمات, ""Luqaimat"", عوامة,"" 'Awama""), Loukoumades (, singular λουκουμάς, ""loukoumas""), or Bāmiyeh (Persian: بامیه) are pastries made of leavened and deep fried dough, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as ""luqmat al-qādi"" (), ""judge's morsels"". ""Lokma"" means ""mouthful"" or ""morsel"", from Arabic ""luqma"" (plural ""luqmāt""). The recipe for ""Luqmat al-Qadi"", yeast-leavened dough boiled in oil and doused in honey or sugar syrup with rosewater, dates back to at least the early medieval period and the 13th-century"
"colors that match the color of the foods they represent. Typical ingredients in ""luk chup"" include mung beans, coconut milk, sugar, jelly powder, water and food coloring. The beans, coconut milk and sugar are mixed into a paste, from which the ""luk chup"" is then formed. The food coloring can be painted onto the dessert, and it is sometimes dipped in gelatin to provide a shiny appearance. Luk chup Luk chup (, ), also called look choop, is a type of Thai dessert derived from marzipan, a recipe from Portugal, called . The Portuguese used almonds as the main ingredient"
"or ""tuzlu lokma"" (sour lokma) in Turkish, which is Lokma without any sweet syrup or honey, is a staple food for Turkic and Mongolian cuisines. Lokma in the form of a dessert is made with flour, sugar, yeast and salt, fried in oil and later bathed in syrup or honey. Lokma is first described as part of Turkish cuisine in the 9th century Kara-Khanid Khanate. It was cooked by palace cooks in the Ottoman Empire for centuries and spread to the cuisines of the former countries of the Ottoman Empire in the Balkans, Middle East and the Caucasus. While in"
"sugar. It is used much in the same way as syrup, in dishes like ""kalamay"" and ""suman"". It is usually Anglicized as ""coconut caramel."" ""Latík"" in Luzon is made from coconut milk simmered in a saucepan until it reduces to coconut oil and solids (""coconut curds"") begin to form at the top surface. These solids are left to fry in the coconut oil until golden brown. In the Visayas, these solids are known as ""lunok"" in Cebuano; and ""balutai"" in Karay-a. ""Latík"" is commonly used as topping for a variety of Philippine dishes including ""maja blanca"", ""sapin-sapin"", and ""ube halaya""."
"blueberry with pecans, and raspberry with pecans. They also produce sugar-free, nut-free and chocolate-covered varieties, as well as a number of traditional filled chocolates (truffle, caramel, and mint, for example). In 2009, the company has introduced a cherry-pecan locoum, as well as four varieties (mango, strawberry, watermelon and papaya) dusted with a sweet-sour-spicy coating. Although many of these confections are marketed under American-style brand-names, they are referred to on product packaging as ""Rahat Locoum."" Since 2012, the company has also marketed a line of confections with special packaging under the name ""Turkish Delights,"" which includes traditional Middle Eastern flavors such"
"Laghman (food) Laghman ( ""lağman""; ; ""leghmen"", ләғмән; ""lagman"") is a Central Asian dish of pulled noodles, meat, and vegetables. Native Turkic words do not begin with L, so läghmän must be a loanword, probably from the Chinese ""lamian"", although its taste and preparation are distinctly Uyghur. It is especially popular in Kyrgyzstan and Kazakhstan, where it is considered a national dish of the local Uyghur and Dungan ethnic minorities. It is also popular in Uzbekistan, Tajikistan and northeastern Afghanistan, where chickpeas are added to it, and in the Chitral and Gilgit regions of northern Pakistan, where it is known"
"Lychee Mini Fruity Gels Lychee Mini Fruity Gels are a type of sweet or candy made with konjac, a gummy binding agent made from the tubers of the konnyaku root. The product is made by AP Frozen Foods Ltd, Thailand. Lychee Mini Fruity Gels have been implicated in a number of deaths and choking injuries in the US and Pacific Rim countries. While choking on candy and other foodstuffs is not uncommon, the gel nature means that these candies totally block the airway and the konnyaku gel is ""ten times stronger"" than gelatin. Research shows that ""hard, round foods with"
"Nokdu-muk Nokdu-muk (; ""mung bean jelly"",) is a Korean ""muk"", or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk (), which literally means ""clear froth jelly,"" owing to its clear white color. If it is colored with gardenia, the ""nokdu-muk"" is called ""hwangpo-muk"", which literally means ""yellow froth jelly."" ""Nokdu-muk"" is usually served cold, usually as the ""banchan"" (side dish) ""nokdu-muk-muchim"" (녹두묵무침). As it has little flavor of its own, ""nokdu-muk"" is typically seasoned with soy sauce and vinegar. ""Nokdu-muk"" is a common food for special occasions. It is often served"
"cilantro, lime juice, fish sauce, and other ingredients. Khao niao is also used as an ingredient in desserts. Khao niao mixed with coconut milk can be served with ripened mango or durian. ""Khao tôm"" (Lao:ເຂົ້າຕົ້ມ) is a steamed mixture of ""khao niao"" with sliced fruits and coconut milk. In Malaysia, glutinous rice is known as pulut. It is usually mixed with santan, coconut milk in English, along with a bit of salt to add some taste. It is widely used during the Raya festive seasons as traditional food, such as: In Thailand, glutinous rice is known as ""khao niao"" (;"
"as ""Kalli"" or ""Dau Dau"". Laghman (food) Laghman ( ""lağman""; ; ""leghmen"", ләғмән; ""lagman"") is a Central Asian dish of pulled noodles, meat, and vegetables. Native Turkic words do not begin with L, so läghmän must be a loanword, probably from the Chinese ""lamian"", although its taste and preparation are distinctly Uyghur. It is especially popular in Kyrgyzstan and Kazakhstan, where it is considered a national dish of the local Uyghur and Dungan ethnic minorities. It is also popular in Uzbekistan, Tajikistan and northeastern Afghanistan, where chickpeas are added to it, and in the Chitral and Gilgit regions of northern"
"pistachios and hazelnuts or walnuts bound by the gel. The main centres for its production are Yeroskipou near Paphos and Pano Lefkara near Larnaca. A similar looking sweet is ""soujouk"" or ""shoushouko"", although it is made very differently from loukoumia, being produced from boiled grape juice. Halloumi is a semi-hard white-brined cheese with elastic texture, made in a rectangular shape from a mixture of goat and sheep milk; it may be sliced and eaten fresh, grilled, or fried. Aged halloumi may be grated over pasta dishes. It is the national cheese of Cyprus. Anari, from Greek (αναρή) is a crumbly"
"Lolly cake A lolly cake or lolly log is a New Zealand cake or confectionery that features ""lollies"" (candy/sweets/confectionery) as a key ingredient. The exact origins of this cake are not really known. Lolly cakes are known to have been consumed in the 1940s, but were not commonly available until the 1960s in supermarkets. Traditionally Eskimo lollies or fruit puffs are used, which are like firm, but soft and chewy marshmallows. Chopped lollies are added to the base mixture, which consists of crushed plain malt biscuits combined with melted butter and sweetened condensed milk. The mixture is usually pressed into"
"Washington Post"". Various assertions have also been made regarding ""ompne"" () in the text means, in the plural form, ""sacrificial cakes made of grain and honey"". Other sacrificial cakes, often called ""popanon"" () being ancestral to ""loukoumades""; however, the only thing that is clear about them is that they were made from grain and honey. Lokma Lokma (Turkish), Loqma (Arabic: لقمة, plural لقيمات, ""Luqaimat"", عوامة,"" 'Awama""), Loukoumades (, singular λουκουμάς, ""loukoumas""), or Bāmiyeh (Persian: بامیه) are pastries made of leavened and deep fried dough, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described"
"Luk chup Luk chup (, ), also called look choop, is a type of Thai dessert derived from marzipan, a recipe from Portugal, called . The Portuguese used almonds as the main ingredient but, given the absence of almonds in Thailand, they were replaced by green beans (mung beans). In the past it was made only for the king, royal families and people in the palace. Nowadays, ""luk chup"" can be purchased in general dessert shops in Thailand. The shape of ""luk chup"" is molded into fruit or vegetable shapes such as a mango, a chili and orange, etc. with"
"are a semolina based confection flavoured with coconut and cardamom. ""Neuero"" or ""Neuries"" are dough mixed with coconut, cashew nuts, raisins and cardamom and then deep fried. ""Bebik"" (Bebinca) is a layered baked dessert made with flour, sugar, coconut milk and ghee. ""Doce"" (Doce de Grao) is a sweet made using chickpeas and coconut. Marzipan a confection consisting primarily of sugar and almond meal. ""Bolinhas"" are small cakes also known as coconut cookies made with Grated Coconut, sugar, semolina, egg yolks and butter, they are flavoured with cardamom shaped round with markings on top and baked gently. ""Nankatais"" resemble Snow"
"Kogel mogel Kogel mogel (; ; ""gogol-mogol""; ""gogl-mogl"") is an egg-based homemade dessert popular in Central and Eastern Europe, as well as in Caucasus. It is made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum, similar to eggnog. In its classic form it is served slightly chilled or at room temperature. Served warm or hot, it is considered a home remedy for sore throats. Variations include milk, honey and soda. Kogel mogel became known by this name by the 17th-century Jewish communities of Central Europe. It may have its roots in the Jewish code of"
"of kimchi, and other side dishes. Notable varieties include ""jatjuk"" made from finely ground pine nuts, ""jeonbok-juk"" made with abalones, ""yulmu-juk"" made from Job's tears, and ""patjuk"" made from red beans. In Laos, congee is called ""khao piak"", literally ""wet rice"" (, ). It is cooked with rice and chicken broth or water. The congee is then garnished with fried garlic, scallions and pepper. The dish will sometimes be served with chicken, quail eggs, century eggs or ""youtiao"". In Laos, congee is usually eaten as breakfast and during the cold season. ""Lugaw"" (pronounced ) is the Filipino generic term for"
"seal oil to be kept for a short while. Akutaq (in Yup'ik and Cup'ik, ""akutar"" in Cup'ig, ""akutuq"" in Iñupiaq) or ""Eskimo ice cream"", also known as ""Yup'ik ice-cream"", ""Yupik ice-cream"", ""Inupiaq ice-cream"", ""Inupiat ice-cream"", ""Alutiiq ice cream"" is a mixture of berries, sugar, seal oil, shortening, flaked fish flesh, snow, etc. Akutaq is most common Eskimo delicacy in Alaska, and only dessert in Eskimo cuisine. Both Eskimo ice cream and Indian ice cream are also known as ""native ice cream"" or ""Alaskan ice cream"" in Alaska. There are different types of akutaq. Akutaq is served on all special occasions."
"Noghl Mlabbas (Syrian Arabic) (Arabic: ملبس), and Noghl (Iranian Persian), or Nuql (Afghan Persian) (), or sugar-coated almonds, is a traditional Syrian, Iranian and Afghan confection. It is made by boiling sugar with water and rose water and then coating roasted almonds in the mixture. It can also be made with other nuts such as walnuts or other items. Noghl is often eaten along with tea. Noghl is often included in Syrian, Iranian and Afghan weddings, which are based on ancient Arabic / Persian / Afghan ceremonies. As part of the wedding celebration, an often lavish spread of food is"
"sugar syrup to cool down & absorb the syrup The dough is prepared by maida with water & ghee to the required consistency It is a mixture of sugar and water, prepared by adding sugar to hot water & up to the required consistency. Mixture of khoya, sugar & coconut (grated) are cooked & then added nutmeg powder & other dry fruits are added to it. Lobongo lotika Lobongo lotika or loung latika is traditional Bengali sweet. Maida, khoya, nutmeg powder, coconut (grated), ghee, nuts, raisins, cardamom, cloves & sugar are the ingredients of the traditional recipe. This sweet consists"
"Laddu Laddu or laddoo () are sphere-shaped sweets from the Indian subcontinent, originated in the Indian subcontinent. Laddus are made of flour, ghee/butter/oil and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions. Common flours used for laddu include gram flour (chickpea flour), wheat semolina and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and"
"Biko (food) Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and glutinous rice. It is usually topped with ""latik"" (either or both the coconut curds or the syrupy caramel-like variant). It is a type of ""kalamay"" dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as ""suman"". It is also known as ""sinukmani"" or ""sinukmaneng"" in southern Luzon. In the Muslim regions of the Philippines, it is known as ""wadjit"" in Tausug; ""wadit"" in Maranao; and ""wagit"" in"
"""Met khanun"" is made from mashed green bean coated with egg yolks. The name med khanun comes from its shape, which looks like jackfruit (khanun) seed (med). It symbolizes the support one will receive in one's career and in life. Cha mongkut is a dessert made from incense-scented flour, bean flour, sugar, coconut milk, and roasted watermelon seed which looks like ""kalamae"" invented 200 years ago in the era of King Rama II. Ja mongkut means the ""owner of the crown"", the top position. There is confusion between ""cha mongkut"" and dara thong. Dara thong is a crown-like dessert made"
"the name of this snack suggests a Japanese origin, in reality this is a Thai invention. The batter is made from egg, wheat flour, sugar, fresh milk, baking soda. The fillings are usually sweet: vanilla cream, taro, pandan cream, various fruit jams, shredded coconut, cocoa powder etc. Often fillings are kind of salty but always mixed with something sweet as quail eggs or small sausages. Khanom Tokyo Khanom Tokyo or Khanom Tokiao (, , ) is a thin flat pancake filled with sweet custard cream. Some have a savory filling, like pork or sausage. It is a Thai street snack."
"of Patras, Patrina loukoumia, as well as on the island of Syros and the northern Greek cities Thessaloniki, Serres and Komotini but elsewhere as well. Loukoumi is a common traditional treat, routinely served instead of biscuits along with coffee. In addition to the common rosewater and bergamot varieties, Mastic-flavored loukoumi is available and very popular. Another sweet, similar to loukoumi, that is made exclusively in the town of Serres, is Akanés. The Romanian word to describe this confection is ""rahat"", an abbreviation of the Arabic ""rahat ul-holkum"". However, in the Romanian language, the word ""rahat"" took a pejorative sense, in"