Turkish bath with relaxation in a room heated by a continuous flow of hot, dry air, allowing the bather to perspire freely. Bathers may then move to an even hotter room before they wash in cold water. After performing a full body wash and receiving a massage, bathers finally retire to the cooling-room for a period of relaxation. The difference between the Islamic hammam and the Victorian Turkish bath is the air. The hot air in the Victorian Turkish bath is dry; in the Islamic hammam the air is often steamy. The bather in a Victorian Turkish bath will often take a
Turkish delight it is called "rāhat-ol-holqum" (). In English, it was formerly alternatively known as "Lumps of Delight". In Bulgarian, Turkish Delight is known as lokum (локум) and enjoys some popularity. While it presumably came with the Ottoman Empire, it may have arrived earlier, as the Middle East has been very influential to the country in terms of cuisine. Bulgaria produces its own brands of lokum, which may be plain or spiced with rose petals, white walnuts, or "endreshe". In Greece, Turkish Delight, known as "loukoumi" [λουκούμι] has been a very popular delicacy since the 19th century, famously produced in the city