Turkish Delight (Lokum) Recipe

If you’re searching for an enchanting treat that instantly transports you to the bustling bazaars and sun-soaked courtyards of Istanbul, Turkish Delight (Lokum) is the confection you need in your life. This classic melt-in-your-mouth delight is soft, lightly scented with rosewater, and the perfect balance of fragrant, silky, and sweet. Every bite is a gentle reminder of timeless hospitality and the art of sharing delicious things with people you love. Get ready to make Turkish Delight (Lokum) from scratch and create a little magic in your own kitchen!

Ingredients You’ll Need

The beauty of Turkish Delight (Lokum) lies in its simplicity—just a handful of ingredients, each playing a vital role in achieving that signature texture and delicate flavor. Here’s what you’ll need, along with a few handy tips to make each component work its magic:

• Vegetable oil for greasing: Ensures your Lokum lifts cleanly from the pan and keeps things from sticking.
• 1 litre (1¾ pints) water: Used in two stages, water is the foundation that helps dissolve, cook, and shape the candy.
• 1 tablespoon lemon juice: Balances the sweetness and helps prevent crystallization of the sugar.
• 800 g (1 lb 12 oz) granulated sugar: Provides the signature sweetness and chewy, crystal-clear appearance.
• 125 g (4 oz) cornflour: Integral for creating the iconic silky, gel-like texture.
• 1 teaspoon cream of tartar: Actively controls the candy’s structure, ensuring it remains luscious and smooth.
• 1–2 tablespoons rose water: Just a touch imparts that classic floral aroma Turkish Delight (Lokum) is known for—adjust according to your taste!
• Few drops pink food colouring: Optional, but adds an inviting hue reminiscent of traditional rose-flavored Lokum.
• 50 g (2 oz) icing sugar (to complete): For the soft, snowy finish that’s as beautiful as it is delicious.
• 15 g (½ oz) cornflour (to complete): Mixed with icing sugar for dusting, keeps each piece separate and perfectly textured.

How to Make Turkish Delight (Lokum)

Step 1: Prepare the Pan

Begin by lining an 18cm (7 inch) square pan with non-stick baking parchment and lightly oil the paper. This simple step is key for getting those neat cubes out later without sticking or tearing, setting you up for homemade Turkish Delight (Lokum) success!

Step 2: Make the Sugar Syrup

In a heavy-based saucepan, combine 500 ml (about 18 fl oz) of water, the lemon juice, and all your sugar. Stir gently over medium heat until the sugar dissolves completely. Raise the heat, cover with a lid, and let it boil for 1 minute. Then, remove the lid and continue to boil the syrup—this time, no stirring! Use a candy thermometer and let it reach 115°C (239°F) for that perfect soft-ball stage. Once it hits the mark, take it off the heat and set it aside.

Step 3: Cook the Cornflour Base

In a separate, large saucepan, sift in the cornflour and cream of tartar. Begin adding the remaining 500 ml (18 fl oz) water very gradually, mixing as you go so you avoid lumps. Cook this mixture gently, stirring continuously until you get a thick, gluey paste. This is what gives Turkish Delight (Lokum) its signature smooth and chewy bite!

Step 4: Incorporate the Sugar Syrup

Now comes the part where patience pays off. Gradually add the hot sugar syrup to your cornflour base, ladle by ladle, beating well after each addition. Don’t rush this—the slower and smoother, the better. Your mixture should be glossy and lump-free when you’re finished.

Step 5: Simmer for the Perfect Texture

Return the combined mixture to a gentle boil, then reduce the heat and let it simmer ever-so-gently for about 1 hour. Stir frequently, especially around the edges, to prevent any scorching. You’re aiming for a warm golden-amber glow—the color of a perfect Turkish sunset!

Step 6: Flavor and Set

Take the pan off the heat and add your rose water and a few drops of pink food coloring. Pour the fragrant, syrupy mixture into your prepared tin and allow it to cool undisturbed for at least 6 hours. This is when the magic happens and Turkish Delight (Lokum) firms up to that iconic texture.

Step 7: Dust, Cut, and Coat

Mix icing sugar and the extra cornflour together in a bowl, then generously dust the top of your set Turkish Delight (Lokum). Turn it out onto a fresh piece of baking parchment, dust again, and cut into squares with an oiled knife. Finish by tossing each sweet square in the sugar-cornflour mix until fully coated—now it’s ready to serve!

How to Serve Turkish Delight (Lokum)

Garnishes

Give your Turkish Delight (Lokum) an extra flourish by sprinkling with crushed pistachios, dried rose petals, or even a dusting of edible glitter. Each topper adds a touch of elegance and a pop of color that’s as delightful to look at as it is to eat.

Side Dishes

The classic way to serve Turkish Delight (Lokum) is alongside a tiny cup of strong, black Turkish coffee or a pot of fresh mint tea. The slightly bitter notes of the drinks perfectly balance the sweetness, turning a simple dessert into a well-rounded experience.

Creative Ways to Present

Looking to impress? Try layering your Turkish Delight (Lokum) in glass jars tied with ribbon for a gorgeous homemade gift. Or, pile different flavors onto a vintage platter as a centerpiece for your dessert table—guests won’t be able to resist.

Make Ahead and Storage

Storing Leftovers

Turkish Delight (Lokum) keeps beautifully! Store the pieces in an airtight container at room temperature, separated with layers of parchment and dusted lightly with extra icing sugar-cornflour mix. This keeps each square fresh and prevents sticking.

Freezing

While Turkish Delight (Lokum) is best enjoyed fresh, you can freeze it if needed. Wrap individual pieces in parchment and seal them well; thaw gently at room temperature before serving to preserve that luscious texture.

Reheating

Turkish Delight (Lokum) doesn’t require reheating—one of its many perks! If it seems a touch firm, let it rest at room temperature a few minutes to soften before serving for that perfect bite.

FAQs

Is Turkish Delight (Lokum) really hard to make at home?

It’s surprisingly doable, even for beginners! Patience is key, especially when simmering and mixing. Following each step carefully will guide you to lovely, authentic results.

My mixture is lumpy—can I fix it?

Lumps often mean the cornflour wasn’t mixed slowly enough with water. Try whisking vigorously to break them up, or pass the hot mixture through a fine sieve before pouring into your pan for a smoother Lokum.

What other flavors can I use besides rose water?

Absolutely! Experiment with orange blossom water, lemon, or even a hint of pomegranate juice. Classic pistachio and hazelnut add texture and flavor as well.

How do I know if my Turkish Delight (Lokum) is set properly?

After at least six hours, it should be firm but yielding to the touch—easy to cut but not runny or sticky. If it doesn’t hold its shape, let it sit a bit longer and make sure it’s well coated in the sugar-cornflour mix.

Why is the sugar syrup stage important?

This step is what ensures your Turkish Delight (Lokum) has that wonderful chewy texture. Reaching the soft-ball stage (115°C/239°F) guarantees your sweets set up just right!

Final Thoughts

There is something truly special about making Turkish Delight (Lokum) at home—from the sweet floral aroma that fills your kitchen to the joy of sharing each delicate bite with friends and family. So roll up your sleeves and give this recipe a try—you might just create a new tradition and find your own signature twist on a time-honored classic!

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