Turkish delight (lokum)

Lokum is made by boiling starch, sugar and water for a long time. Rosewater, lemon, mint or nuts are added to the thickened mass, which is cut and rolled in icing sugar.

Tradition credits Hacı Bekir, who opened a shop in Istanbul in 1777, as the master of modern lokum; his shop is still open. In the 19th century European travellers introduced it as "Turkish delight".

In Türkiye lokum accompanies hospitality, Turkish coffee and festive visits, and Safranbolu, Afyon and Erzurum are also known for their own varieties.