FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
RAHAT LAKOUM
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
is a favortie sweetmeat in the Levant where it is made to perfection by the ladies of Scio. It is better known as "Turkish Delight". It contains: sugar, lemon, egg white, wheat starch, roses essence.