One favorite Loukoumi version of mine can be found at a small family run shop called “Ta Geraneia” named for a small flower with a lovely fragrance. I love their coconut, but they make rose, pistachio and other flavors. The shop is located about an hour from Athens in the town of Loutraki on the Gulf of Cornith. The town and municipality is a delightful mix of beachfront hotels, small inns and villas. It is a favorite of Athenians and those from abroad on holiday because there is so much to explore here including ancient temples, a thermal spa, museums, a sports center, large casino- hotel, water sports, mountaineering, hiking, yachting and enjoying the beaches. And of course the food. Loukoumi, the Greek Turkish Delight can be made easily at home with this recipe. Image: Kurt Winner The best loukoumi it is produced in the Cycladic island of Syros, where its preparation is a real art. Not only Syros produces loukoumi, but one can find this traditional candy in the whole of the country. Ermoupolis soon became impressive due to its city planning, its marble tiled squares and streets, the imposing mansions and public buildings – like the Municipal Apollon Theatre and the Cultural Centre next to the Town Hall – all of them in neoclassical style that still cause awe. It contains NO SUGAR and starch! In fact, it has zero carbs if you don’t coat it with coconut shavings

This is how Keto Turkish Delight or better say – Ketonian Delight was born! And boy was it a successful ketonisation. I am especially happy with the texture and how it’s still soft and gummy on the next day.Přestože legendární Afroditiny zahrady zavál čas, obec Geroskipou (v překladu Posvátné zahrady) se dnes pyšní barvami proslulé místní cukrovinky loukoumi. Ta spatřila světlo světa v roce 1895, kdy se do své domoviny se speciální recepturou vrátil po mnoha letech strávených v zámoří Sofokles Athanasiou. I understand that the western world calls it turksih delights because it was introduced to Europe during turksih offensives there, but that does not make a turksih one. Another is akanes, a rare treat found in the northern Greek city of Serres (production began here in 1927, when refugees from Asia Minor settled in the city). It looks like loukoumi but is much chewier, with the distinct taste of butter and the crunch of roasted almonds, which are hidden in its core. The main difference between the two is that akanedes are not cut by hand – they are instead poured into semi-spherical bite-sized molds brushed with goat milk (or buffalo milk) butter. Together with thriving Ermoupolis, the loukoumi also thrived, playing a major part in the island’s success story.

Our Loukoumi Feeds the Hungry program has children cooking nutritious meals in venues including the Chef Maria Loi/Loukoumi Make A Difference Foundation Teaching Kitchen at the Floating Hospital in Long Island City and then bringing the food they cook to area homeless shelters. The program also teaches children and young adults the important role good nutrition plays in their physical and mental wellness as they prepare and serve warm meals to local persons in need. In preparing the meals, children learn about the health benefits of fresh, organic ingredients and how to combine them in nutritionally rich, balanced and sustainable meals. In serving the meals, children learn invaluable lessons about the fragility of our social fabric and how caring for those in need builds strong communities that value the dignity of every member. However, the sweet keeps evolving and now, apart from the traditional flavours, new ones have been created following modern trends, like cinnamon, ouzo, banana, fig etc. You can find pretty boxes of delights in a number of different flavours. The most traditional is rose, followed by lemon, mastic and bergamot, although you can also find more modern flavours - including chocolate - with or without nuts.There are gourmand perfumes that are based upon Turkish Delight, such as "Loukhoum" [24] by Ava Luxe, "Loukhoum" [25] by Keiko Mecheri, and "Rahät Loukoum" [26] by Serge Lutens. Such is the strength of this connection that in 2007 Loukoumi Geroskipou became the first Cypriot product to be recognised as an official protected geographic indication (PGI). It is the only variety of loukoumi to be afforded such recognition. Production Delights / Loukoumi The most traditional sweet in Cyprus, famous as a delight or loukoumi. Also, Cyprus Delight is the best-loved sweets of the eastern Mediterranean. The “locals” call it “Loukoumi”. Loukoumia are produced all over Syros. It is worth tasting loukoumia at various shops to find your favorite one. Leivadaras family has been preparing loukoumia and other sugary products since 1923 and won golden awards in the 1930s. Sykoutris’ workshop has been running since 1928 and its halvadopita won a silver taste award in London in 2003. Kanakaris loukoumi maker has been producing halvadopita’s wafer himself thanks to a special machine imported from Germany. Korres brand has been making loukoumia and halvadopites in a traditional way since the 1960s. At Denaxas loukoumi maker’s you can try 25 different loukoumi tastes. Run some hot water over a sharp knife and cut 4 stripes small cubes. Each time you cut a stripe, wash the knife with hot water. Then cut it in 10 horizontal lines to get 40 cubes.