Turkish Delight Recipe (Lokum) (2024)

Walking around Istanbul, especially in Istiklal street, the spice bazaar or Sultan Ahmet, you’ll see shops selling sweets such as sutlac (rice pudding), baklava, muhallebi and lokum, also known as Turkish delight. They come in various flavors and colors, and there is always a new variation of them in the store. You’ll be offered several samples and will end up buying some of this delicious treat and bring it back home.

And when the treats are finished, you’ll be looking for ways to make it at home, and that’s why I’ve developed this recipe, so you can have a piece of my beloved Istanbul with you at any given moment.

This Turkish delight recipe is a simplified version using a handful of ingredients. Unlike other candy recipes, this one doesn’t call for a thermometer and you can modify it to your liking.

What Is Turkish Delight?

Turkish delight is a soft jelly candy with a squishy texture made mainly from sugar and starch and flavored with rosewater, vanilla, cinnamon or other additions. It’s served as a side with coffee after a meal or at weddings and other celebrations.

The Turkish word “lokum” comes from the Arabic word luqma meaning “mouthful”. This candy was originally called rahat-ul holkum, coming from the Arabic word rahat al-hulqum, rahat means with ease and hulqum means throat. The name originally meant “comfort of the throat”. Eventually the name was shortened to lokum in Turkey.

Ingredients For Turkish Delight

• Sugar: You need granulated sugar for this recipe. I don’t recommend using any substitutions including honey or other sweeteners.
• Cornstarch: Acts as a binding agent and absorbs the moisture. It’s also used to prevent the lokum pieces sticking together.
• Rosewater: I used some rosewater to give the Turkish delights a bit of a floral aroma and flavor. You can leave it out or use other additions such as cinnamon or vanilla.
• Powdered sugar: You need to mix powdered sugar with some cornstarch and dust the lokum with it so it doesn’t stick.
• Food coloring: I used red food coloring as it’s one of the most common colors for lokum. You can use other colors or no color at all.

How To Make Turkish Delight

1. Prepare the pan: Brush the bottom and sides of a 9x9 baking pan with a bit of oil and line it with parchment paper. Set aside.
2. Make the candy: Place the water, sugar and cornstarch in a saucepan over medium high heat. Once it comes to a simmer, lower the heat to medium. Stir constantly until it’s thickened and has the consistency of gel. The mixture will be thick, but still pourable.
3. Add the food coloring: Add in the food coloring and stir to combine. Cook for another 10 minutes. Turn the heat off.
4. Let it set: Pour the mixture into the pan and let it sit at room temperature for 4 hours or until solid.
5. Slice and serve: Mix the powdered sugar with some cornstarch and sprinkle half of it on a clean surface like a cutting board. Gently flip the solid lokum onto the board and top it with more cornstarch and powdered sugar mixture. Using a large knife, slice the lokum vertically and horizontally into 1 inch cubes.
6. Final touch: Toss in the cornstarch and powdered sugar mix again and plate.

Tips To Make Turkish Delight (Lokum)

• Stir constantly: because of its texture and ingredients, the lokum mixture is prone to sticking to the pot if it’s not stirred constantly. Keep stirring until it reaches the right consistency.
• Air dry: Once youcut the lokum, let t sit uncovered for a few hours. This will prevent the candy from sweating.
• Coat properly: Make sure each piece of lokum is completely coated with the cornstarch and powdered sugar mix. This will prevent them from sticking to each other.
• Be patient: It takes at least 4 hours for the Turkish delight mixture to set. If you have the time, let it sit at room temperature overnight. Don’t refrigerate or freeze it because it would release moisture.

Variations

• Flavor: Use rosewater, orange blossom water, lemon, orange or vanilla extract.
• Food coloring: You can add green, yellow or orange food coloring.
• Nuts: Chop some pistachios or hazelnuts and add it to the mixture right before pouring it into the pan to cool.

Storage

Store the Turkish delight in an airtight container with parchment paper between each layer. Keep them at room temperature and don’t refrigerate. Turkish delight keeps for up to 2 weeks in a cool dry place.

Frequently Asked Questions

More Desserts To Try

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