Kazani

'Kazani' is the Greek word for 'water cauldron or vessel'.  It describes both the huge cooking vat and also the copper bowls (shown in the photo) we use to add in our flavours.

Cooking times

This is the Kazani we cook our Turkish Delight in. It takes 6 hours to cook one batch. There's a five minute window when we have to decide wherever or not it's ready. It takes patience, care and muscle!

Fit for a harem?

Legend has it that in his endeavour to cope with all his wives and mistresses, a Turkish Sultan summoned the greatest confectioners in the empire and ordered them to produce a unique dessert, that could quell the rumblings of discontent within his harem. And so, as the result of extensive search, 'lokum', better known today as 'Turkish Delight', was born.

A welcome treat

So the story goes, in ancient times, travellers on the road could expect shelter and sustenance at churches and monasteries. When arriving, particularly in Greece and Crete, they were are likely to have been greeted with a pitcher of cold water and some Loukoumi.