Rahat

An alternative term for Turkish delight, the jelly-like confection also known as lokum. It is made by cooking sugar with starch to a soft gel, flavored with rosewater, mastic, citrus, or fruit, and often studded with nuts and dusted with icing sugar. Its delicate chew and perfumed flavors have made it a beloved sweet across the Middle East, the Balkans, and beyond for centuries. Commercial manufacture controls gel strength, moisture, and microbial stability for shelf life, while labels declare allergens such as nuts and any added colors. Properly made rahat keeps well at ambient temperature protected from moisture.