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Kızılırmak Delta; It is an area whose natural features have been largely preserved. The favorable climatic conditions in this area have allowed the biodiversity to diversify and to create rich food sources, especially for animals.
   Buffalo farming is carried out intensively in the region. It is observed that milk obtained from buffaloes, which can freely roam in this area and consume different food sources, contains higher amounts of fat than milk obtained from animals in different regions.
   Bafra Turkish delight is produced using cream obtained from buffalo milk. Buffalo cream is extremely nutritious, soft and light. Since it does not contain any additives, it does not cause a burning sensation in the throat.

Production:
   Ingredients (for 1 kg): 120 gr. corn starch, 700 gr. white sugar, 500 ml. water, 0.5 g. lemon salt, 250 gr. buffalo cream
   Sugar is melted in a copper cauldron by mixing it with water. Then starch is added and mixing is continued. After boiling for 2-2.5 hours at 85-90°C, lemon salt is added and removed from the fire 10 minutes after adding salt. When the mixture cools down to the softness of the earlobe, it is poured into molds and left to rest for about 48 hours.
   The rested Turkish delight mass is placed on the starch lined marble and cut into pieces of 9-10 cm width with a knife. Each of these pieces is opened with a roller and buffalo cream is placed on it. These pieces are joined at both ends so that the buffalo cream is in the middle, and then they are rolled into a cylinder by hand. Finally, it is cut into small pieces with scissors and made ready for service.
   The shelf life of cream is short due to the absence of additives. For this reason, Bafra Turkish Delight with Cream should be consumed in a short time after it is prepared.