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
Shoghi Effendi him, which was common practice for `Abdu'l-Bahá. He wrote the following for his grandson: Shoghi Effendi then set out to memorize a number of prayers, and chanted them as loud as he could. This caused family members to ask `Abdu'l-Bahá to quieten him down, a request which he apparently refused. Shoghi Effendi received his early education at home with the other children in the household, then attended a French Christian Brothers school in Haifa, and later boarded at another Catholic school in Beirut. Shoghi Effendi later attended the Syrian Protestant College (later known as the American University of Beirut) for