Istanbul lokum meat, which is generally made from veal and beef, is the process of removing the bones from the meat and making it easy to cook. It is mostly prepared from the tenderloin part. In addition, it is a bit difficult to scrape off the meat from the bones in meats with large bones or thick bones. As a solution to this situation, separating the meat from the bones and turning it into a form called Turkish delight was thought to be a solution. It is also possible to prepare Turkish delight meat from lamb.

However, Turkish delight meat is usually subjected to some processes to gain extra softness. Turkish delight meat is marinated using butter, olive oil, red pepper powder, black pepper, salt (usually rock salt) and cumin. In some food cultures, wine or another additive is also added to the Turkish delight meat marinating process.

Istanbul Turkish delight meat is mostly prepared grilled. Baking and frying applications come second. The basic meat presentation form of today's popular international steakhouses is Turkish delight. This situation arises from the fact that Turkish delight meat restaurants and the culture of consuming meat in this way are widespread in the USA and South America, and it has spread around the world. Turkish delight is a meat suitable for barbecuing.