Meshur Safranbolu Lokumcusu

Lokum has been known in Anatolia since the 15th century and had spread within the borders of the Ottoman Empire, especially in the 17th century. In the Ottoman Empire, Turkish delight, known as "rahat-ül hulkum" (throat relaxing), began to be recognized in Europe in the 19th century under the name 'Turkish Delight' through a British traveler. Earlier, it was known as 'Kelle sugar' in the 19th century, and was made with honey or molasses and flour mixture. Thanks to the innovation of refined sugar and expecially starch, which was brought to the country, has given Turkish Delight its current taste and formula.