CEZERYECIM TURKISH DELIGHT

A culinary heritage from the Ottoman Empire; LOKUM AND HELVA Lokum, known in Anatolia since the 15th century, became particularly widespread within the borders of the Ottoman Empire in the 17th century. Referred to as rahat-ül hulkum (throat soothing) in the Ottoman Empire, it began to be recognized in Europe as 'Turkish Delight' through an English traveler in the 19th century. Previously made with a combination of honey or molasses and flour, lokum achieved its current taste and flavor in the 19th century thanks to the introduction of refined sugar, known as 'Kelle şekeri', and especially starch into the country. 'CEZERYECIM TURKISH DELIGHT', a boutique company with 15 years of experience, produces lokum in the MERSIN style. All of its products are made with natural nuts, dried fruits, and extracts, while products requiring color are produced with organic food dyes. Our products do not contain any chemical or synthetic additives such as thickeners, preservatives, flavoring aromas, glucose, corn syrup, artificial sweeteners, food coloring, colorants, etc. For example, we flavor rose lokum with rose petals and color it with beetroot. We obtain green tones from organic food colors derived from grass, and yellow tones from saffron. Our company maintains its quality without compromising its boutique style. Our goal is to continue to serve with excitement for many more years, always in search of innovation, and to promote Turkish delight to the world as it deserves.