Turkish delight form of "lokum" made with starch and sugar. The family business, now in its fifth generation, still operates under the founder's name. Tim Richardson, a historian of sweets, has questioned the popular attribution of Hacı Bekir as the inventor of Turkish Delight, writing that "specific names and dates are often erroneously associated with the invention of particular sweets, not least for commercial reasons". Similar Arab and Persian recipes, including the use of starch and sugar, predate Bekir by several centuries. The Oxford Companion to Food states that although Bekir is often credited with the invention, there is no hard evidence
Mulla Effendi Badawa and a lot of the books in that library were lost. The books that were at the citadel library of and some at the Badawa library are preserved to this day, while the majority of manuscripts are at Dar al-Makhtutat al-Iraqiyya / the Iraqi House of Manuscripts (formerly Dar Saddam lil-Makhtutat / Saddam House of Manuscripts). Mulla Effendi received many honors and tributes during his life and posthumously. Many places have been named after him. Mulla Effendi Mulla Abu Bakr Effendi, also Mulla Effendi (also spelled Mala Fandi), () () also Abu Bakr IIII or Küçük Mulla (1863 -