A favorite small-format sweet that is served with a cup of Turkish coffee
This crumbly candy in mini-format is loved all over the world. It is usually served with a cup of strong black Turkish coffee or tea. The flavors are different depending on the taste of the user.
A cup of coffee without rahat-lokum could not even be imagined at one time, i.e. in the middle of the 20th century. If someone would still serve such coffee, then that drink was called “bald coffee”. With the advent of espresso coffee, instant coffee, nescafe and other modern drinks, this ritual/custom of drinking coffee with a sweet piece of dessert is becoming less and less. The custom of serving rahat-lokum with coffee is still current in some places at home or in special cafes. Turks, Egyptians, Greeks and their neighbors from Arab countries are masters of making this dessert.

The old and classic method of preparation is still relevant today
The basic ingredients are sugar, corn starch and water in certain proportions. Pour that into the pot. Continuous stirring is necessary because this mixture cooks for at least 6 hours on low heat. During cooking, the mass slowly coagulates and acquires a fibrous structure. Take a little mass between your fingers and knead it (to estimate the density of the cooked dessert). The hot mixture is poured into wooden containers. Then some aromas are added. For example, rose and walnuts, chocolate powder, raisins or white dessert with vanilla are combined, green with pistachios, bergamot with the aroma of wild orange or there is an option with coconut, pineapple, papaya and the like. You don’t need to add a lot of additives in order not to lose the texture of the dessert. Leave the mixture overnight. In the morning, it is cut by hand and rolled in powdered sugar (except for the dessert with coconut flour, where powdered sugar is not needed). The shelf life of this dessert is officially up to one year, although this dessert can be kept for a long time.

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