Turkish Delight (Lokum) recipe
Turkish Delight, or Lokum, is a traditional confection recipe of the Ottoman Empire, chewy texture and delicate sweetness. Made from sugar, starch, and water, it is cooked to a smooth, gelatinous consistency, often flavored with rose water, citrus, or mastic, and sometimes filled with nuts. Dusted with a fine mixture of icing sugar and starch to prevent sticking, this tender sweet is a symbol of hospitality and festive gifting in Turkey and throughout the Levant. Its long shelf life, pastel colors, and fragrant flavors make it a beloved treat served with coffee or tea.
Ingredients for the Turkish Delight recipe:
- Sugar: 400 g (100% TS, total solids here and below)
- Cornstarch: 100 g (88%)
- Water: 500 ml (0%)
- Cream of tartar: 2 g (100%)
- Rose water: 5 ml (0%)
- Lemon juice: 10 ml (0%)
- Icing sugar (for dusting): 50 g (100%)
- Cornstarch (for dusting): 20 g (88%)
Final product yield: ~ 600 g. Humidity of finished product ~ 7% (total solids ~ 93% after cooking and setting).
Energy value: ~ 320 kcal per 100 g (derived mainly from sugar and starch; low fat, high carbohydrate composition).
Technology and instructions for this Turkish Delight formulation:
Line a 20 × 20 cm square pan with parchment paper and lightly oil the surface. In a heavy saucepan, combine sugar with 200 ml of water and bring to a boil, adding lemon juice to prevent crystallization. Heat until the syrup reaches 115 °C. In a separate pan, dissolve cornstarch and cream of tartar in 300 ml of cold water, whisking until smooth. Cook over medium heat until thick and translucent. Gradually whisk the hot syrup into the starch mixture, then cook gently over low heat for about 1 hour, stirring occasionally, until the mixture becomes golden, glossy, and thick. Stir in rose water at the end of cooking. Pour into the prepared pan, smooth the surface, and let set at room temperature for at least 5 hours (preferably overnight). Cut into cubes with an oiled knife. Coat each piece generously in a mixture of icing sugar and cornstarch.
Recommendations for Lokum formulation:
Use a heavy-bottomed pan to avoid scorching during the long cooking period. Maintain a low, steady simmer to prevent lumps and ensure a smooth gel texture. Always add delicate flavorings like rose water at the end to preserve their aroma. Cut with a lightly oiled, sharp knife for clean edges. Dust generously with the icing sugar and starch mixture to prevent pieces from sticking together in storage. Store in an airtight container in a cool, dry place for up to 1 month, separating layers with parchment paper.