Rahat-ul Hulkum, or as we commonly know it, lokum, is the only sweet named after the Turks. Originally known only within the boundaries of the Ottoman Empire and considered the most important gift given on special occasions, lokum later gained recognition outside the Ottoman lands due to its delightful taste, distinctive aroma, and unique appearance. The widespread popularity of lokum in Europe during the 17th century was facilitated by an English traveler, and by the 18th century, it was known as “Turkish Delight.” From this time onwards, it has been produced with ingredients such as honey, molasses, and flour, resulting in flavors and textures similar to those known today.

Starting from the 19th century, with the introduction of beet sugar and the discovery of starch, these materials began to replace flour and molasses in lokum production. For the Turks, the preparation of lokum involves significant attention to detail. Among these details, the most critical criterion is the proper boiling and stirring over an adequate period. Lokum takes approximately two to three hours to reach the desired consistency, during which time the ingredients fully integrate with each other in special cauldrons.

Since the Ottoman period, lokum has remained a uniquely Turkish sweet, and Şekerci Cafer Erol offers around 30 different varieties. From hazelnut to pistachio, rose to orange, walnut to almond, every taste preference is catered to. What sets the lokum at Şekerci Cafer Erol apart is the patience and dedication demonstrated at every stage of its preparation.