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Soytzoyk loykoym Komotini the art of turkish delight in Greece, in general.

With perfume of rose, carnation, cinnamon and flavour sweet that gives enjoyment in the palate reached from the saragia and harems of Ottomen of Sultanas up to our days the turkish delight, this small pastry that even today in the traditional cafes of Greece accompanies cooked in the ember of coffee and constitutes integral part of treat in the orthodoxe monasteries.

Story  says that…

The history of Turkish turkish delight, what agglosaxones names “Turkish Delight”, is reduced in the dues of 18th century. At a version, the coming from Kastamonoy confectioner Chatzi Mpekir devised the turkish delight when it heard the sultan shout furious because he broke his tooth from the hard candy that he ate, and require a soft sweet. It hurried in the small confectionery, that had opened in Mpachtsekapi of Istamboul, it threw in the cauldron water, sugar, flour, citreous acid and rodonero and it began to mix him for hours entire up to where became a diaphanous, adhesive mixture, which poured on a level surface spread with amygdalelaio, and him left to be cold. Later, cut him in small small pieces, a bite each one, and sprinkled with sugar. It tryed the sweet, he was soft and eykolomasito. “Had been born” eminent rachat loykoym that gave the rank of archizacharoplasti Palace in Chatzi Mpekir.

At a other version, the sultan Ampntoyl Chamint A΄, not bearing the moaning of his women and hundreds of concubines that he had in his harem, called in sarai him Top Kapi the better confectioners and them he asked they make a sweet that glykaine the women so that they stop the voices and the complaints. The turkish delight was the sweet that it selected.

Chatzi Mpekir began in 1777 from Kastamonoy in order to it reaches in the City in order to it opens there, in Mpachtsekapi, a small laboratory of candies and turkish delights and it develops in archizacharoplasti the Palace. His art continued his son, Mehmet Moychintin efenti, and his grandson, Ali Moychintin Chatzi Mpekir. Afterwards the death of Ali Moychintin Chatzi Mpekir of (descendant of first Chatzi Mpekir) in 1974, inherited the enterprise his daughters and her address undertook his groom, Ntogan Sachin. Sachin restored the shop of Chatzi Mpekir in Mpachtsekapi and today it is precisely thus as it was when protoanoixe.

Reported in the secrets of art of turkish delight Ntogan Sachin says that the recipe is not something as government owned secret, but is subject of professional morals, professional fineness, choice of raw material of and baking. “Our beginning is we uphold the tradition and the professional morals”, it supports.

Chatzi Mpekir, according to Sachin, used initially crude sugar from sugar cane or mixture of honey with molasses. In 1811, when one German created the niseste (starch) Chatzi Mpekir him it used in order to it replaces the flour that it thus put in the turkish delights and them it gave a satinenia texture.

The season where protodimioyrgithikan the turkish delights their name was “Rachatoyl Choylkoym” that meant “what eases the larynx”. The turkish delight resulted from parafthora this name. In the beginning of 18th century a English tourist bought from Istamboul turkish delights of Chatzi Mpekir and transported him in Europe. Because it was not easy to pronounce the name “Rachatoyl Choylkoym” it renamed him in “Turkish Delight”.

With the passage of time the technology entered also in the enterprise of turkish delights Chatzi Mpekir. The workers that mixed on hours entire with the ladles the cauldrons where ebraze the mixture of turkish delights replaced the machines, while the fire from the timbers that they turned on under the cauldrons was replaced with fire by propane.

Chatzi Mpekir became symbol of season. The Maltese painter Pretsiozi portrayed Chatzi Mpekir in the work “Confectioner”, which today is found in the Museum of Louvre. The turkish delights of Chatzi Mpekir entered in the songs and in the pages of literature. “And Chatzi Mpekir loykoym the sigh” sang oldest. Maria Iordanidou did not omit she puts in the pages “Loxandras” the turkish delights of Chatzi Mpekir, while the girl of emir of Mecca princess Michmpach Chaintar in the third chapter of book “Arampesk” titled “the author of Turkish turkish delight” is reported in Chatzi Mpekir and his shop. At an early date, the turkish delight exceeded the borders of Ottoman Empire and became the beloved pastry of Big Napoleonta and much later English Prime Minister Oyinston Tsortsil while it is said that the Spanish painter Pamplo Picasso did not pass day without he eats a turkish delight. From the charm of turkish delight did not escape nor eminent cinematographic “Tzilnta” and spouse of Aga Chan, Rita Cheigoyorth. A Turkish journalist insisted she makes her interview together, but it faced her permanent refusal. Finally, it accomplished it takes the interview. How? Offering in Cheigoyorth a box turkish delights. Recently, a children's film, “the chronicles of Narnia”, ejected in heights the sales of turkish delight in the Great Britain, while all hurried they try this sweet with which the White Witch of film seduced the four children that fought him.

In our country the art of turkish delight reached from the City in the first decades of 19th century. With the passage of years the Greeks loykoymopoioi put new elements in the classic recipe and the turkish delights became part of also Greek delivery. Today, the turkish delights are produced in very a lot of parts of Greece, but those that are famous are Syros, soytsoyk loykoym Komotini and their variant of akanedes Serres.