Bafra Creamy Turkish Delight Product Description and Distinctive Features: Bafra Kaymaklı Lokum is a product created by combining a dough made from sugar, starch, and citric acid with cream obtained from the milk of buffaloes raised in the Kızılırmak Delta.The Kızılırmak Delta has preserved its natural characteristics to a great extent, and due to suitable climatic conditions and nutrient-rich soil, it boasts a rich biological diversity. Therefore, the cream produced from the milk of buffaloes raised in this region has a high 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 melted in a copper cauldron with water. Then, starch is added, and the mixture is continuously stirred. It is cooked at a temperature of 85-90°C for 2-2.5 hours. About 10 minutes before completing the cooking, citric acid is added. 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 mass becomes ready for use. The Turkish Delight mass, arranged in layers on a starch-sprinkled marble surface, is placed, and it is cut into 10 cm dimensions. Then, the Turkish Delight is rolled out with a rolling pin, filled with buffalo cream, and rolled into a cylinder by folding both sides of the Turkish Delight. It is rolled in starch and prepared for serving.