Riddle for the Curious: What Do Pablo Picasso, Sweets and Unusual Shapes Have in Common
So, attention - Monday’s question for sweet lovers and not only! We know, we know - Monday is a heavy day, but we’re about to sweeten it a little.
This object has nothing to do with painting, yet according to legend, its slow and chewy consumption coincided with the period when Pablo Picasso began breaking traditional forms. Name this object.
Who guessed it, hmm? Alright, we won’t keep you waiting. It’s Turkish delight - rahat lokum. Chewy, sweet, aromatic. They say Pablo liked to chew it slowly and for a long time, and it was exactly then that the idea of rounded shapes in his paintings came to him. You can look up those works!
Interesting Facts
And one more thing - rahat lokum is not a sweet for restless people. You can’t eat it while walking, standing in a hallway or between two calls. Lokum requires time and at least a cup of tea. No wonder it was born in a culture where conversation is not an introduction to business, but the business itself. Anyone who has been to the East will understand. There, even paying utility bills without conversation is impossible))
In the East, tea is drunk slowly. Very slowly. So slowly that a European might start to think negotiations were simply forgotten. Spoiler - they are happening. Just not according to protocol. Everything will be discussed: the weather, relatives, the troublesome daughter-in-law, the neighbor’s goat, football, and only then - the terms. Sometimes the other way around.
Rahat lokum plays the role of an important participant in this process: you can chew it slowly and thoughtfully, returning to the thought from which you were distracted by the 25th cup of tea in a row. In short, the participants in the conversation are not going anywhere.
The original name rahat al-hulqum is translated as “comfort for the throat.” A promising phrase.
There is a version that rahat lokum appeared because of a tooth. Not an abstract one, but a very specific one - the Sultan’s. One of the Ottoman rulers broke a tooth on a sweet that was too hard. He complained for a long time and came to an obvious conclusion: this could not continue. He instructed the court confectioner to invent a dessert that was soft, delicate and did not require heroics from the jaws.
That is how the idea of a tooth-friendly sweet was born. Of course, with a touch of reality: sometimes nuts are still added to lokum, and then teeth must stay alert. But overall, it is one of the most delicate desserts in its region. You could say dental care began long before dental clinics and the advice “don’t bite hard things.”
In Europe, lokum became popular in the 19th century and was known as Turkish Delight. In 1897 it was presented at the International Exhibition in Brussels, where it received a gold medal.
At that time, the French court experienced several waves of fascination with everything Oriental. Receptions and carnivals were held in Turkish style, Eastern evenings were introduced, decorations, costumes and even the usual dinner routines were changed. French kings, known for their love of luxury, embraced the idea enthusiastically. Let’s be honest - everyone enjoys feeling like a sultan with a large harem for at least one evening. Or a small one. Many women in one place - quite a quest.
And returning to our question. Pablo Picasso loved rahat lokum and kept it within reach while working. He said the sweetness helped him focus. Whether this is true or just a beautiful detail is unknown. But if we assume it is true, many things in his paintings begin to look a little more logical. Slow chewing, stretchy texture, the absence of haste - perhaps it is precisely such pauses that help one begin to see form differently.
Why It’s Worth Slightly Warming Lokum
In Turkish bazaars, lokum is almost never cold. It is kept on warm surfaces, and this is not a whim but a proven technique. When warm, lokum becomes more elastic, stretchier and softer in texture. The flavor feels rounder, without sharp edges.
At home, this is easy to recreate. It is best to warm lokum in the oven (not in the microwave) for 5 minutes at 160 degrees. Preheat the oven for 5 minutes beforehand. Do not bake or dry it out - the goal is simply to warm it slightly. After that, lokum behaves completely differently. It is especially interesting to try a warmed piece next to a regular one - the difference is noticeable immediately.
Types of Lokum and What We Have
There are lokum varieties with creamy filling. Inside, there may be a delicate cream or a cream based on white chocolate. Often the filling contains nuts - hazelnuts or almonds. On the outside, such lokum are usually covered with a layer of white marshmallow-like paste, soft and slightly elastic. There are also options with nut cream - richer and denser in flavor.
Another large category is fruit lokum with nuts. There are many flavors: orange, kiwi, mango, mandarin and others. The fruit base adds freshness and brightness, while the nuts add texture.
There are two-layer lokum that combine a fruit layer with a white marshmallow layer. Often such lokum are sprinkled with coconut flakes, which add a gentle aroma and additional texture.
There are simple cube-shaped lokum - classic, clear and calm. And there are lokum that resemble little pillows: inside they have chocolate cream with nuts, and on top they are coated with pistachios. They are richer and perfect for those who love the combination of chocolate and nuts.
And of course, that is not all. The assortment also includes other flavors, shapes and combinations.
Rahat lokum is about a pleasant pause and slowing down. Perhaps that is exactly why it has lived for centuries and never goes out of fashion. It should be enjoyed with unsweetened tea - fruit or black. Be sure to try it!