Turkish Delight (Lokum)

Name: Turkish Delight (Lokum)
Cook time: 300 min
Total time: 300 min
Yield: 10 servings
Cuisine: Middle Eastern
Ingredients: 800g Granulated Sugar; 600ml Water, divided: for syrup and for starch slurry; 120g Cornstarch, for the starch slurry; 1 tsp Cream of Tartar; 1 tbsp Lemon Juice; 2 tsp Rose Water; 120g Powdered Sugar; 30g Cornstarch

This classic Turkish Delight (Lokum) yields soft, pillowy squares perfumed with rose water and lightly dusted in a sweet powdered sugar coating. The candy is gently set from a glossy starch-thickened base, finished with a hint of tart lemon and a blush of red color for a traditional, elegant treat. Perfect for gifting or serving with tea.

This classic Turkish Delight (Lokum) yields soft, pillowy squares perfumed with rose water and lightly dusted in a sweet powdered ... Show more

Traditional Middle Eastern Recipe

Health Grade

E- · Indulgent

Time

5 hrs

Price

0,18 €

Calories

415 kcal

vegan

budget

gluten free

low fat

holiday/special occasion

middle eastern

Method

Line the pan

Line a shallow square pan with parchment, leaving an overhang on two sides so you can lift the lokum out later.

Cook the syrup

In a heavy-bottomed saucepan, combine granulated sugar, most of the water, cream of tartar, and lemon juice, reserving the rest of the water for the slurry. Warm over medium heat, stirring just until the sugar dissolves, then let the syrup come to a boil without stirring. Simmer for 15 minutes until it looks clear, glossy, and slightly thickened.

Make the slurry

In a second saucepan, whisk the 120 g cornstarch with the reserved water until smooth and pourable, like thin cream. Keep whisking until there are no lumps or dry pockets hiding at the bottom.

Cook the lokum

Set the saucepan over medium-low heat and slowly stream in the hot syrup while whisking constantly. Cook for 45 minutes, stirring and scraping the bottom often, until the mixture becomes very thick, glossy, and stretchy enough to mound on the spoon. Take it off the heat and stir in rose water at the end.

Dust and chill

In a bowl, whisk powdered sugar with the remaining 30 g cornstarch until evenly blended. Scrape the hot lokum into the prepared pan, smooth the top, and dust it lightly with the coating mix. Let it cool for 25 minutes until no longer steaming, then chill for 3 hours until firm.

Cut and coat

Lift the set slab out of the pan, cut it into bite-size squares with a knife dusted in the coating mix, and toss each piece in the remaining coating mix until all sides are covered. Serve the lokum at room temperature.