The Turkish word lokum for Turkish delight was derived from the Ottoman “rahat ul-hulküm” with the meaning “to make the throat feel comfortable”. It also has a long history: Together with the fact that Turkish delight is known in Anatolia since the 15th century, it especially found great approval in the 17th century within the borders of the Ottoman Empire. In Europe it became known as Turkish delight through an errant English salesman.

The production of Turkish delight, which already embellished the dining tables of the Ottoman sultans, takes place as follows: It is made by dissolving sugar and cornstarch in water, flavouring at certain amounts and by heating the mixture up to certain degree. Turkish delight is offered in varieties as such with nuts, almonds, pistachios, rose or seasonal fruits like strawberry, orange or lemon.