Traditional Greek delights bergamot
Traditional flavors and excellent ingredients
In Mellou we know about flavors and tradition. With genuine recipes and a wide variety of flavors, we create sweets, full of memories and nostalgia.
Quality. Special ingredients
We make sweets in our lab using only selected ingredients. Strict quality control guarantees that the product gets excellent at your table.
Ingredients: sugar, com starch, glucose syrup, acidity regulator citric add, artificial flavour. May contain traces of nuts and /or sesame seeds. Where appropriate with addition of coconut.
With love in tradition
The company producing and marketing confectionery and coffee I. MELETIADIS & CO (MELLOU) was founded in 1972 and is located in the Industrial Area of Thessaloniki where the production unit of the products in privately-owned facilities of 1,800 sq.m.
The passion for continuing the production of fine traditional products and from our second generation has ranked us as a growing company in the area where our product distribution network is now expanding outside of Greece in countries like Canada, Switzerland, Russia and Belgium.
The history of Turkish delight in Greece
In Greece, the art of Turkish delight came from Istanbul at the beginning of the 19th century. The Greek delights makers, putting new elements in the classic recipe, placed the Turkish delights in the Greek tradition. Nowadays, famous Greek delights are those of Syros island, of Komotini, named sucuk lokum, and of Serres, named akanedes that are a variation of the classic recipe.
According to the legend ...
According to Turkish reports, the Turkish delight was invented by the Turkish confectioner, who he should satisfy the sultan. Specifically, it is said that as the sultan shouted angrily because he broke his tooth while trying to eat hard candy, he demanded a soft dessert. Thus, the Turkish confectioner, in his small confectionery in the city of Istanbul, lit the cauldron, poured in water, flour, sugar, rose water, and citric acid. When the mixture became sticky, he threw it on a flat surface sprinkled with almond oil. When the mixture cooled, he cut it into cubes and sprinkle it with sugar. Somehow, rahat lokum was born.
There are other versions of the creation of the first Turkish delight, but the above seems to be the most prevalent.