Its name in various Eastern European languages comes from Ottoman Turkish lokum ( لوقوم) or rahat-ul hulküm. In Libya, Saudi Arabia, Algeria and Tunisia it is known as ḥalqūm, while in Kuwait it is called كبده الفرس kabdat alfaras in Egypt and Lebanon it is called malban ( ملبن ) or ʕagameyya, and in Syria rāḥa ( راحة). The Turkish names lokma and lokum are derived from the Arabic word luqma(t) ( لُقْمَة) and its plural luqam ( لُقَم) meaning 'morsel' and 'mouthful' and the alternative Ottoman Turkish name, rahat-ul hulküm, was an Arabic formulation, rāḥat al-hulqūm ( رَاحَةُ ٱلْحُلْقُوم), meaning 'comfort of the throat', which remains the name in formal Arabic. The Oxford Companion to Food states that although Bekir is often credited with the invention, there is no hard evidence for it. Similar Arab and Persian recipes, including the use of starch and sugar, predate Bekir by several centuries. Tim Richardson, a historian of sweets, has questioned the popular attribution of Hacı Bekir as the inventor of Turkish delight, writing that "specific names and dates are often erroneously associated with the invention of particular sweets, not least for commercial reasons".
The family business, now in its fifth generation, still operates under the founder's name. He produced various kinds of candies and lokum, later including a unique form of lokum made with starch and sugar. In the Arab world, Turkish delights are called رَاحَة الْحُلْقُوم ( rāḥat al-ḥulqūm) which means 'throat comfort'.Īccording to the Hacı Bekir company, Bekir Efendi, named Hacı Bekir after performing the Hajj, moved to Constantinople from his hometown Kastamonu and opened his confectionery shop in the district of Bahçekapı in 1777.
The exact origin of these sweets is yet to be definitively determined however, the Turkish word lokum comes from the Arabic al-lukum.
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