Turkish delight is known to have been produced in Turkey as early as the late 1700s, hence its name. The exact origin of these sweets is yet to be definitively determined; however, the word "lokum" comes from the Arabic "al-halkum". In the Arab world, Turkish delights are called "rāḥat al-ḥulqūm" (رَاحَة الْحُلْقُوم) which means "throat comfort". According to the Hacı Bekir company, Bekir Efendi, named Hacı Bekir after performing the Hajj, moved to Istanbul from his hometown Kastamonu and opened his confectionery shop in the district of Bahçekapı in 1777. He produced various kinds of candies and "lokums", later including a unique
Boza of alcohol, so as long as it was not consumed in sufficient quantities to cause drunkenness, it was tolerated as a warming and strengthening beverage for soldiers. As Evliya Çelebi explained in the first volume ("Istanbul") of his "Seyahatname" (Travelogues), "These "boza" makers are numerous in the army. To drink sufficient "boza" to cause intoxication is sinful but, unlike wine, in small quantities it is not condemned." In the 19th century, the sweet and non-alcoholic "boza" preferred at the Ottoman palace became increasingly popular, while the sour and alcoholic type of boza went out of style. In 1876, brothers Haci