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
Boza Ibrahim and Haci Sadik established a boza shop in the Istanbul district of Vefa, close to the then center of entertainment, Direklerarası. This "boza", with its thick consistency and tart flavor, became famous throughout the city, and is the only "boza" shop dating from that period still in business today. The firm is now run by Haci Sadik and Haci Ibrahim's great-great-grandchildren. "Boza" is produced in the Balkans and most of the Turkic regions, but not always using millet. The flavour varies according to the cereal which is used. Measuring boza samples made from maize, wheat, and rice flours, researchers