Updated 2025
Turkish delight is more than just a sweet treat—it’s a centuries-old tradition that combines history, craftsmanship, and delicate flavor. Known for its soft, melt-in-the-mouth texture and subtle taste, it has been enjoyed in Turkey and beyond for over 400 years, inspiring countless variations. From palace kitchens to modern artisanal cafés, Turkish delight remains a symbol of hospitality, culture, and culinary artistry.
The word lokum originates from Ottoman Turkish and is derived from the Arabic phrase rahatü’l-hulküm, which means “comfort of the throat.” This expression described the soft, soothing texture of the confection and how gently it was meant to be enjoyed. Over time, the phrase was shortened in everyday use to lokum, becoming the name we know today in modern Turkish.
Turkish delight is enjoyed far beyond Turkey. As the sweet spread across the Ottoman Empire and beyond, it developed local variations. In Turkey, it is traditionally served with tea or Turkish coffee. Across the Middle East, it is offered to guests as a sign of hospitality. In Eastern Europe and Russia, it is known as rahat-lukum, while in Western Europe, especially the UK, it became famous as Turkish delight, often chocolate-coated. Even in Australia and New Zealand, the sweet has found popularity in candy shops and traditional confectionery.
The phrase “Turkish delight” was coined in the 19th century for Western audiences. British confectioner Charles Edmund Boddy is often credited with popularizing the name when he marketed the treat in the UK, highlighting both its origin and luxurious nature. While the term caught on in English-speaking countries, in Turkey the confection has always been called lokum.
We like to refer to our products by their native name and emphasize their small-batch, locally sourced production—simply called Artisan Lokum.
