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 Well-known scholars who studied from Mulla Effendi included: Sheikh Mustafa al-Naqishbandi, Wahbatallah Effendi, Mulla Abdullah Mariwani, Sayyid Abdullah Effendi Mukiryani, Abdulfattah Effendi Shwani, Sheikh Muhammad al-Khal, al-Haj Mulla Muhammad al-Sudani, Sheikh Arif Ashnawi, Muhammad Tajaddin al-Talshi, Mulla Muhammad al-Sawij Bolaqi, Mulla Muhammad al-Saqzi, Mulla Abdullah al-Burhani, al-Mulla Abdullfattah al-Khati, al-Haj Mulla Salih Koza Banka, and other well-known scholars. His scientific and religious works are well-known and available in the schools of Arbil. He contributed to establishing many schools and mosques in Arbil and in many villages. He also sponsored the costs of living and studying of his students at the