Eskişehir · Traditional Lokum
Plenty of Powder, Never Short on Pistachio
With real beet sugar, the rose of Anatolia and hand-picked nuts, we still make lokum the way it should be made — the traditional way.
- Real Beet Sugar
- 30+ Flavours
- Traditional Method
Our Story
Five Centuries of the Same Sweetness
Lokum has been known in Anatolia since around the 15th century. At Verda Lokum we make sure it is still made the way it should be.
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XV.c.
Anatolia
Lokum first appears on Anatolian tables.
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XVII.c.
Ottoman Era
It spreads across the Ottoman Empire.
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XVIII.c.
Europe
Through an English traveller it becomes "Turkish Delight".
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Today
Verda
We carry the tradition on with today's precision.
From Rose to Delight
A Handful of Care in Every Piece
We sort dried rose petals by hand, pick our own nuts and repeat every batch with the same recipe.
- QualityEverything we do is about the finest lokum.
- IngredientsThe finest raw materials and hand-picked nuts.
- TraditionalA modern kitchen, faithful to the traditional method.
- VarietyFrom the classics to new-generation flavours.
Flavours
From Classic to New
From pistachio to rose, sultan rolls to bite-size delights; a selection from our counter.
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Pistachio
Rose Petal Double Pistachio Delight
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Pistachio
Kadayif-Coated Sultan Double Pistachio Delight
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Pistachio
Sultan Double Pistachio Delight
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Pistachio
Powdered Double Pistachio Delight
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Hazelnut & Walnut
Sultan Walnut Wrap
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Filled & Rolled
Dubai-Style Pistachio Dust Katmer Delight
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Classic
Rose Delight
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Classic
Fruity Bite-Size Delight
Hospitality
Beside a Cup of Turkish Coffee
The perfect companion to a coffee remembered for forty years. For your guests, hotels and corporate hospitality.
Corporate Hospitality Quote
About Us
From Machines to Delight
We brought our experience in building food machinery into making lokum: a kitchen that measures every step and repeats every batch with the same care.
Every product is made with real beet sugar, the traditional way.
Read Our Story“To keep making the finest lokum, so that this traditional taste reaches future generations and stays sustainable.”
