Turkish Delight (LOKUM)
Turkish delight, known as “lokum” in Turkey, is a traditional sweet confection that has captivated taste buds worldwide for centuries. Made from sugar, starch, and flavorings, it is often infused with various flavors such as rosewater, citrus, or nuts, and dusted with powdered sugar.
the origin of Turkish delight:
Turkish delight, known as “lokum” in Turkish, has its origins dating back to the Ottoman Empire in the 15th century. It is believed to have evolved from earlier confections and was popularized in the 19th century when it was introduced to a wider audience in Europe. it was popular among the sultans and the elite, Made from sugar, starch, and various flavorings such as rosewater, lemon, and pistachio, Turkish delight was historically enjoyed as a sweet treat during social gatherings and served with coffee. Its cultural significance and variations have made it a lasting symbol of Turkish confectionery, celebrated for its texture and taste across the globe.
what are the ingredients for Turkish delight recipe?
For the syrup:
3 cups (600g) Sugar
3 1/3 cups (270 ml) Water
2 teaspoons Lemon juice
For the starch mixture:
540 ml Water
3/4 cup (100g) cornstarch
Flavoring:
2 tablespoons Rose water/ strawberry flavor
1 teaspoon Vanilla extract
Red food coloring (optional)
For coating:
1/2 cup (62g) Powdered sugar
1/4 cup (32g) Cornstarch
how to make Turkish delight:
First: Prepare the sugar syrup:
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In a medium saucepan, combine sugar and water. Add rosewater and lemon juice, if using.
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Place the saucepan over medium heat and stir until the sugar dissolves.
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Bring the mixture to a boil, then attach a candy thermometer to the side of the pan.
-
Continue boiling the mixture without stirring, reaching (112-115°C) or the soft-ball stage on a cold plate test (when you drop a small amount of syrup into cold water it forms a soft ball that flattens when removed with your fingers).
- **If you do not have a candy thermometer let boil for 10 minutes on low heat.
Second: Prepare the cornstarch mixture for Turkish delight recipe:
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In a separate bowl, mix the cornstarch and water.
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Stir with a whisk, wooden spoon, or a silicone spatula until the mixture is smooth and lumped-free.
-
Transfer the mixture to a saucepan and place it over medium heat.
-
Cook, stirring constantly with a wooden spoon, until the mixture thickens and becomes clear (about 10-15 minutes), forming a smooth, thick paste.
Third: Combine the sugar syrup and cornstarch mixture:
-
Once the sugar syrup reaches (112- 115°C), carefully pour it into the cornstarch mixture while constantly stirring with the wooden spoon to avoid forming lumps.
-
Continue cooking, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, forming a smooth and translucent paste (about 30-40 minutes).
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When the mixture reaches this stage, remove it from the heat.
Fourth: Pour the Turkish delight mixture into a pan:
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Grease the pan and pour the mixture into it.
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Let the mixture cool and set at room temperature for 3-4 hours or overnight. After 30 minutes, it should be firm to the touch, but still slightly sticky.
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Cover the pan with a plate or a sheet of parchment paper to prevent it from drying out.
Finally: Dust with confectioners’ sugar and cornstarch mixture & Serve::
Once set, remove the Turkish Delight from the pan using a sharp knife and transfer it to a clean, dry surface.
Cut the Lokum into small squares (about 1 inch or 2.5 cm each) using a sharp knife.
To prevent sticking, dust each piece with a mixture of confectioners’ sugar and cornstarch.
pro tips to make your Turkish Delight:
- Temperature Precision: Use a candy thermometer to accurately gauge the sugar syrup’s temperature (112C for soft-ball stage). This prevents undercooking or overcooking the syrup, which affects the texture.
- Stirring Technique: Stir continuously when combining the sugar syrup and cornstarch mixture to avoid lumps and ensure even cooking. A whisk can help break up any clumps.
- Add Flavor and Color Carefully: If using food coloring, add it gradually to achieve your desired shade. Start with a few drops; it’s easier to darken than to lighten. Also, incorporate flavorings like vanilla or mint for a unique twist.
- Cooling Time: Allow the mixture to cool completely in the pan for at least 4 hours, or overnight for best results, as this helps it to set properly and achieve the right texture.
- Experiment with Add-ins: For added texture and flavor, consider incorporating nuts (like pistachios or walnuts) and dried fruits into the mixture before it sets.
- Storage: Store Turkish Delight in an airtight container, separated with layers of parchment paper to prevent sticking.
frequently asked questions
Here are some frequently asked questions about making Turkish Delight (Lokum):
What is the main ingredient in Turkish Delight?
The main ingredients are sugar, cornstarch, and water. Additional flavorings like rosewater, lemon juice, or nuts can also be added.
What consistency should the Turkish Delight mixture have?
The mixture should be thick and gelatinous when cooked, similar to soft jelly’s texture, and translucent when set.
How do you know when the sugar syrup is ready?
Use a candy thermometer; it should reach 112°C (soft-ball stage). If you don’t have a thermometer, you can test by dropping a small amount into cold water – it should form a soft ball.
Can I add flavors or colors in Turkish Delight recipe?
Yes, you can add various flavors like rose or orange blossom water and food coloring to create your desired effect.
How long does Turkish Delight last?
When stored in an airtight container, it can last for several weeks at room temperature.
Why does Turkish Delight become sticky?
If not dusted enough with powdered sugar and cornstarch, it can become sticky.
What is the best way to cut Turkish Delight?
Use a sharp knife coated with powdered sugar or cornstarch to prevent sticking when cutting into squares.
Can I make Turkish delight vegan?
Yes, Turkish Delight recipes are usually vegan-friendly, as they primarily consist of plant-based ingredients. Just ensure any flavorings used are also vegan.
Turkish Delight (LOKUM)
Course: No bake deesertsCuisine: TurkishDifficulty: Easy24
servings15
minutes50
minutes600
kcal6
hours40
minutes7
hours45
minutesIngredients
- For the syrup:
3 cups (600g) Sugar
3 1/3 cups (270 ml) Water
2 teaspoons Lemon juice
- For the starch mixture:
540 ml Water
3/4 cup (100g) cornstarch
- Flavoring:
2 tablespoons Rose water/ strawberry flavor
1 teaspoon Vanilla extract
Red food coloring (optional)
- For coating:
1/2 cup Powdered sugar
1/4 cup Cornstarch
Directions
- Prepare the sugar syrup:
- In a medium saucepan, combine sugar and water. Add rosewater and lemon juice, if using.
- Place the saucepan over medium heat and stir until the sugar dissolves.
- Bring the mixture to a boil, then attach a candy thermometer to the side of the pan.
- Continue boiling the mixture without stirring, reaching (112-115°C) or the soft-ball stage on a cold plate test (when you drop a small amount of syrup into cold water it forms a soft ball that flattens when removed with your fingers).
- **If you do not have a candy thermometer let boil for 10 minutes on low heat.
- Prepare the cornstarch mixture:
- In a separate bowl, mix the cornstarch and water.
- Stir with a whisk, wooden spoon, or a silicone spatula until the mixture is smooth and lumped-free.
- Transfer the mixture to a saucepan and place it over medium heat.
- Cook, stirring constantly with a wooden spoon, until the mixture thickens and becomes clear (about 10-15 minutes), forming a smooth, thick paste.
- Combine the sugar syrup and cornstarch mixture:
- Once the sugar syrup reaches (112- 115°C), carefully pour it into the cornstarch mixture while constantly stirring with the wooden spoon to avoid the formation of lumps.
- Continue cooking, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, forming a smooth and translucent paste (about 30-40 minutes).
- When the mixture reaches this stage, remove it from the heat and let it cool slightly
- Pour the mixture into a pan:
- Grease a pan and pour the mixture into it.
- Let the mixture cool and set at room temperature for 2-4 hours. After 30 minutes, it should be firm to the touch, but still slightly sticky.
- Cover the pan with a plate or a sheet of parchment paper to prevent it from drying out.
- Dust with confectioners’ sugar and cornstarch mixture & Serve::
- Once set, remove the Turkish Delight from the pan using a sharp knife and transfer it to a clean, dry surface.
- Using a sharp knife, cut the Lokum into small squares (about 1 inch or 2.5 cm each).
- To prevent sticking, dust each piece with a mixture of confectioners’ sugar and cornstarch.