Bafra Creamy Turkish Delight Product Description and Distinctive Features: Bafra Kaymaklı Lokum is a delicacy made by blending a dough consisting of sugar, starch, and citric acid with cream derived from the milk of buffaloes raised in the Kızılırmak Delta. The Kızılırmak Delta has largely maintained its natural features, and thanks to its favorable climate and nutrient-rich soil, it supports a diverse range of biological life. As a result, the cream produced from the buffaloes in this region is rich in fat and dry matter content. Production Method: Ingredients for approximately 1 kg of Turkish Delight: - 120 g cornstarch - 710 g white sugar - 510 ml water - 0.5 g citric acid (lemon salt) For every 1 kg of Turkish Delight, 250 g buffalo cream is used as a filling. The sugar is dissolved in a copper cauldron with water, then starch is added, and the mixture is stirred continuously. It is cooked at a temperature of 85-90°C for about 2 to 2.5 hours. Around 10 minutes before finishing the cooking process, citric acid is introduced. Once the mixture reaches the consistency of an earlobe, it is poured into molds and left to rest for approximately 48 hours. After resting, the Turkish Delight mixture is ready for use. The Turkish Delight mixture, which is arranged in layers on a marble surface sprinkled with starch, is then cut into 10 cm pieces. The pieces are rolled out with a rolling pin, filled with buffalo cream, and shaped into a cylinder by folding both sides of the Turkish Delight. It is then coated in starch and prepared for serving.