What is the more common name for the confection rahat lokum?
"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 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 the confection is not well established, but it"
"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"
"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"
"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"
"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"
"Lokot-lokot Lokot-Lokot or Locot-Locot is a delicacy common in Zamboanga City in the Philippines. It is referred to as Jaa by the Tausug people. Its texture is crunchy, usually colored golden-brown. Lokot-Lokot is usually produced and served on special occasions such as the Muslim feast of Eid al-Fitr. Lokot-Lokot is made by repeatedly pounding rice flour until it becomes fine powder which is then blended with water and other ingredients to create a thick mixture. The mixture is then poured in a strainer with holes called an ""uluyan"" and formed into rolls using two wooden spoons called the ""gagawi"". Lokot-lokot"
"banana leaf. The texture of ""arem-arem"" snack is softer compared to those of common ""lontong"", due to thinner banana leaf, addition of coconut milk and prolonged boiling and steaming period. It is commonly called ""nasi himpit"" (lit. ""pressed rice"") in Malaysia, and unlike lontong, ""nasi himpit"" is created by pressing rice overnight. The ""lontong"" rice cake is cut into smaller pieces, these rice cakes pieces are known as ""nasi himpit"" (compressed rice). The term ""lontong"" in Malaysia and Singapore usually refers a dish which consists of rice cakes in a coconut based soup such as ""sayur lodeh"" containing shrimp and"
"1930 two Armenian immigrants, Armen Tertsagian and Mark Balaban, founded Liberty Orchards of Cashmere, Washington, and began manufacturing ""Aplets"" (apple and walnut locoum) and ""Cotlets"" (apricot and walnut locoum). In 1984 they added the medley-flavored ""Fruit Delights"" line in strawberry, raspberry, orange, blueberry, peach, cranberry, and pineapple assortments. Although all of these confections are marketed under American-style brand names, they are referred to on product packaging as ""Rahat Locoum"". In Canada, the Big Turk chocolate bar made by Nestlé consists of dark magenta Turkish Delight coated in milk chocolate, and is marketed as both Turkish delight and loukoum. The confection"
"as ice cream Roti tissue Roti tissue, roti tisu, or tissue prata is a sweet flatbread often sold at Malaysian Mamak stalls. It is also known as ""roti helikopter"" (helicopter bread). Roti tissue is a thinner version of the traditional roti canai, as thin as a piece of 40–50 cm round-shaped tissue. The finishing touches to the making of roti tissue require skill, and they depend on the creativity of the maker. Roti tissue is available at most local Mamak stalls in Malaysia and Singapore and may be coated with sweet substances such as sugar and kaya (jam) or eaten"
"worm-like rice flour concoction is called ""bánh lọt"" or ""fall through cake"". ""Bánh lọt"" is a common ingredient in a Vietnamese dessert drink called ""chè"", or more commonly ""chè ba màu"". In Thailand it is called ""lot chong"" (, ) which can be translated as ""gone through a hole"", indicating the way it is made by pressing the warm dough through a sieve into a container of cold water. In Burma it is known as ""mont let saung"" or . In Cambodia, it is known as ""lot"" (លត /lɔːt/), ""bang-aem lot"" (បង្អែមលត /bɑŋʔaɛm lɔːt/), ""nom lot"" (នំលត /nɷm lɔːt/), and"
"Khao tom Khao tom (; , ; also spelled kao tom), or khao tom mat (, ) is a Laotian and Thai dessert of seasoned steamed sticky rice wrapped in banana leaves. Other names include ""khao tom mad"", ""khao tom kluai"", ""khao tom phat"", and ""khao tom luk yon"". Dishes that are similar to ""khao tom mat"" can also be found in the Philippines (known as ""suman"") and Indonesia (""lepet""). This dessert can be either savory (filled with pork fat and mung bean) or sweet (filled with coconut milk and banana). In Thailand, ""khao tom"" is sometimes colored blue with"
"them away. Khao tom Khao tom (; , ; also spelled kao tom), or khao tom mat (, ) is a Laotian and Thai dessert of seasoned steamed sticky rice wrapped in banana leaves. Other names include ""khao tom mad"", ""khao tom kluai"", ""khao tom phat"", and ""khao tom luk yon"". Dishes that are similar to ""khao tom mat"" can also be found in the Philippines (known as ""suman"") and Indonesia (""lepet""). This dessert can be either savory (filled with pork fat and mung bean) or sweet (filled with coconut milk and banana). In Thailand, ""khao tom"" is sometimes colored"
"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"
"Rojak Rojak (Malay spelling) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore. Other than referring to this fruit salad dish, the term ""rojak"" also means ""mixture"" or ""eclectic mix"" in colloquial Malay. Rujak is available everywhere across Indonesia, and there are rich variations within the country. However, the most popular rujak variant is ""rujak buah"" (fruit rujak), which is mixed sliced fruit and vegetables served with spicy palm sugar dressing. Unlike common fruit salads, rujak is often described as tangy and spicy fruit salad, due to its sweet, hot"
"form of ""lokum"" made with starch and sugar. The family business, now in its fifth generation, still operates under the founder's name. Tim Richardson, a historian of sweets, has questioned the popular attribution of Hacı Bekir as the inventor of Turkish Delight, writing that ""specific names and dates are often erroneously associated with the invention of particular sweets, not least for commercial reasons"". Similar Arab and Persian recipes, including the use of starch and sugar, predate Bekir by several centuries. The Oxford Companion to Food states that although Bekir is often credited with the invention, there is no hard evidence"
"garam masala powder, and turmeric powder. The vegetables include radish (mooli), potato, sweet potato (ratala), carrots, corn on the cob, pumpkins (bhopala), and any seasonal vegetables. In Konkani Cuisine, Khatkhate ladu (खतखतें लाडू) is a traditional gourmet delicacy from Malvan, Maharashtra. Khatkhate ladu are prepared by binding, in a ball, sugar-coated crispy croissants (called ""khaja"" by native Konkani population). The specialty of Khatkhate ladu is that they are very dry, hard and crisp from outside but contain moist and soft cores that are often filled with sugary syrup. Khatkhate Khatkhate (खतखतें) is a well-known last name in Saraswat Brahmin (GSB)"
"Roti tissue Roti tissue, roti tisu, or tissue prata is a sweet flatbread often sold at Malaysian Mamak stalls. It is also known as ""roti helikopter"" (helicopter bread). Roti tissue is a thinner version of the traditional roti canai, as thin as a piece of 40–50 cm round-shaped tissue. The finishing touches to the making of roti tissue require skill, and they depend on the creativity of the maker. Roti tissue is available at most local Mamak stalls in Malaysia and Singapore and may be coated with sweet substances such as sugar and kaya (jam) or eaten with condiments such"
"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"""
"jam in between. Similarly in Surabaya, kue lapis surabaya or spiku surabaya refers to a three-layered cake, prepared using a similar technique to spiku malang. Lapis legit is similar to traditional Indonesian ""kue lapis"", the difference being that lapis legit is a puffy layered cake, made of flour and is baked, while ""kue lapis"" is a moist layered pudding, made of rice flour and sago, and is steamed. Spekkoek Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an"
"as ""ketan hitam"" or ""pulut hitam"", meaning ""black glutinous rice"", while ""bubur"" means porridge in Indonesian and Malay. In most parts of Indonesia, glutinous rice is called ""ketan"", while in Malaysia and also Sumatra in Indonesia, it is called ""pulut"". Slightly different names may be used in different regions of Indonesia, such as ""ketan item"" in Javanese areas, and ""bubuh injin"" or ""bubuh injun"" in Bali. Other than porridge, black glutinous rice is also can be made into fermented delicacies called tapai. The most basic variant of bubur ketan hitam only consists of black glutinous rice porridge sweetened with palm"
"Lontong Lontong is a dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia; also to lesser extent in Malaysia and Singapore. The rice rolled inside banana leaf and boiled, then cut into small cakes as staple food replacement of steamed rice. The texture is similar to those of ""ketupat"", with the difference that ""ketupat"" container was made from weaved ""janur"" (young coconut leaf) fronds, while ""lontong"" uses banana leaf instead. It is commonly called ""nasi himpit"" (lit. ""pressed rice"") in Malaysia, despite actually having different method to create"
"such as ""ka'ak ab sumsum"" and ""ka'ak eem tzmukin"", which has raisins among other ingredients. ""Ka'ak beharat oo tefach"" shares the shape and many of the same ingredients as ka'ak eem tzmukin, but substitutes apples for raisins and is coated in almonds instead of sesame seeds. Ka'ak Ka'ak (, also transliterated kaak) or Kahqa is the Arabic word for ""cake"", and can refer to several different types of baked goods produced throughout the Arab world and the Near East. This cake is popular in Indonesia, and called as """"kue kaak"""". Ka'ak can refer to a bread commonly consumed throughout the"
"signify this festive occasions, in the same fashions as bells to signify Christmas. Colorful ribbon ketupat are often used to decorate shopping malls, offices, or as decorations of gift parcels. In Cambodia, a similar dish of pounded sticky rice wrapped in a pentagonal woven palm leaves is called ""katom"" (កាតំ) in Khmer. It is a non-traditional variant of ""num kom"" which uses banana leaves instead of palm. In Indonesia, similar dish of compressed rice in leaf container includes ""lepet, lontong"", ""lemper"", ""arem-arem"" and ""bacang"". Ketupat Ketupat (in Malay and Indonesian), Kupat (in Javanese and Sundanese) or Tipat (in Balinese) is"
"coastal areas of Karnataka like Mangalore and Udupi it is also termed ""semige"" or ""semé da addae"" in Tulu, it is eaten with Tuluva chicken and fish curries called Gassi, and also a coconut milk dish called Rasayana. It is also a common breakfast item in Malaysia, where it is called ""putumayam"", typically served with brown sugar and grated coconut. Putu mayam in Malay or Idiyappam in Tamil is a dish from southern India. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore. It is made of rice flour or ragi flour (Finger millet flour), salt and"
"Latik Latík () refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce. In the northern Philippines, it refers to solid byproducts of coconut oil production (coconut curds), used as garnishing for a variety of desserts. ""Latík"" in its original sense in the Visayan languages literally means 'syrup' (equivalent to ""arnibal"" in Hiligaynon). It can refer to any type of thick sweetened liquids including jam. In the most common usage, however, ""latik"" means a syrupy condiment derived from reducing coconut milk and"
"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"
"They are sometimes mistaken for fried caramelized coconut flesh (another type of garnishing/dessert known as ""bukayo"" in Bisaya). Latik Latík () refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce. In the northern Philippines, it refers to solid byproducts of coconut oil production (coconut curds), used as garnishing for a variety of desserts. ""Latík"" in its original sense in the Visayan languages literally means 'syrup' (equivalent to ""arnibal"" in Hiligaynon). It can refer to any type of thick sweetened liquids including"
"Şalgam Şalgam or Şalgam Suyu. It is pronounced ""shal-gum"" (in translation: ""turnip juice"") is a popular and traditional beverage from the southern Turkey cities Adana, Hatay, Tarsus, Mersin, Kahramanmaras, İzmir and the Çukurova region. Salgam is produced by lactic acid fermentation. The name ""şalgam"" is Persian in origin; in Persian it is written شلغم and means ""turnip"" (""Brassica rapa""). The French traveler, naturalist and writer Pierre Belon described the existence of the drink and the practice of its creation already in the 15th century. It is either called turnip juice, turnip water, shalgam juice, or shalgam water. There exists also"
"local specialty in which the vegetables (water spinach and beansprouts) rujak served with ""lontong"" rice cake in petis sauce poured with soto soup. It was created in 1975 by Usni Solihin. In Malaysia, mamak rojak (or Pasembur) contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce. origins is made in kedah by Malay villagers, later having learn the recipe from them, Tamil Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak. Later it became popularly known"
"Spekkoek Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk and is rich in butter or margarine. Spekkoek is popular in Indonesia and is served as a holiday treat, especially for ""natal"", ""imlek"", and ""lebaran"". It is"
"Kahk Kahk, or Ka'ak al-Eid (Arabic: كحك or كعك العيد), is a small circular biscuit eaten by Egyptians and Sudanese people to celebrate Eid al-Fitr and Easter. It is covered with powdered sugar and can be stuffed with ""‘agameya"" (عجمية, a mixture of honey, nuts, and ghee), lokum, walnuts, pistachios, or dates, or simply served plain. Date-filled kahk are believed to be the origin of ma'amoul, a similar Eid biscuit eaten in the Levant. Kahk is an important part of Egyptian culture. In addition to its role in Eid and Easter, when it is often served to guests, it is"
"balls, are made from Sugar, Butter, and flour beaten until light and white. Flavoured with vanilla and cardamom, rolled round and lightly baked. ""Baath"" is a moist rich coconut tart baked in a large round shape with pastry lattice work on top Flavoured with cardamom and currants, once baked its cut into pieces and served surrounded with the other sweets on the festive sweet tray. ""Kormolas"" are sweet coconut pastry rolled out cut in squares and hand shaped into flower buds. ""Pinarg"" (Pinaca) are cutlets like sweets made from jaggery and crushed rice. ""Mango Miskut"" are confection made from mango"
"efficient use of the water for both, the aquatic animal and the lotus production, has been identified with this planting pattern. The rhizomes of lotus are called ""ǒu"" (藕) in Mandarin, ""ngau"" in Cantonese, ""yeongeun"" (연근) in Korean, ""renkon"" (, ) in Japanese, ""thambou"" in Meitei, ""kamal kakri"" in Hindi, ""Behh"" in Sindhi and ""Nelum Ala"" (නෙළුම් අල) in Sinhalese. They are consumed as a vegetable in Asian countries, extensively in China and Japan: sold whole or in cut pieces, fresh, frozen, or canned. They are fried or cooked mostly in soups, soaked in syrup or pickled in vinegar (with"