&gt;<i>Until I first tried real Turkish Delight in my 20s, I had always imagined it as a cross between crisp toffee and halvah–flaky and melting in the mouth. Here&#x27;s what it really is: a starch and sugar gel often containing fruit or nuts and flavored with rosewater, citrus, resin, or mint. The texture is gummy and sticky, some of the flavors are unfamiliar to American palates, and the whole thing is very, very sweet. (In addition to the sugar in the mixture, it&#x27;s often dusted with icing sugar to keep the pieces from sticking together.) While some Turkish Delight newbies may find they enjoy it, it&#x27;s not likely to be the first thing we imagine when we picture an irresistible candy treat.</i><p>In an era when (white and co) americans devour all kinds of ethnic cuisines, including raw sushi, all kinds of indian, thai, etc. I find this article bordering on the absurd.<p>Unless you&#x27;re health conscious and don&#x27;t like sugar, there&#x27;s not much for an American to dislike about turkish delights -- sugary, gelatinous etc. Kind of the missing link between gummy bears, jelly and marshmallows.<p>They&#x27;ve eaten far more bizzaro foods.