Turkish delight, known as lokum in Turkey, is a chewy, gel-like confection traditionally made from sugar, starch, and water, often flavored with rosewater, lemon, or mastic and dusted with powdered sugar. Its exact origins are disputed, but it is widely believed to date back to the Ottoman Empire in the late 18th century, when a confectioner in Istanbul created a soft, sugary treat that quickly became popular. This recipe recreates the classic rosewater version at home—it sets firmly, cuts cleanly, and has that signature melt-in-your-mouth texture without any special equipment.
Ingredients
- 3 cups (600 g) granulated sugar
- 1 cup (240 ml) water, divided
- 1 tablespoon (15 ml) lemon juice
- 1 cup (120 g) cornstarch, plus more for dusting
- 1 teaspoon cream of tartar
- 1 tablespoon (15 ml) rosewater (or 1 teaspoon rose extract)
- 1/2 cup (50 g) powdered sugar, for coating
- 1/4 cup (30 g) cornstarch, for coating
- Optional: 1/2 cup (80 g) chopped pistachios
Instructions
- Line an 8-inch (20 cm) square baking pan with plastic wrap or parchment paper, leaving an overhang on two sides. Lightly oil the liner.
- In a large, heavy-bottomed saucepan, combine the sugar, 1/2 cup (120 ml) of the water, and lemon juice. Stir over medium heat until the sugar dissolves, then bring to a boil. Attach a candy thermometer and cook without stirring until the syrup reaches 240°F (115°C), about 10–15 minutes.
- While the syrup cooks, whisk the remaining 1/2 cup (120 ml) water with the cornstarch and cream of tartar in a small bowl until smooth.
- When the syrup reaches 240°F (115°C), reduce the heat to low and slowly pour in the cornstarch mixture, whisking constantly. The mixture will thicken quickly; keep whisking until smooth.
- Increase the heat to medium-low and cook, stirring constantly with a wooden spoon, for 35–45 minutes. The mixture will become very thick and pale golden. It is ready when it pulls away from the sides of the pan and a spoonful dropped on a cold plate forms a firm, non-sticky blob.
- Remove from heat and stir in the rosewater (and pistachios, if using). Pour the mixture into the prepared pan, smooth the top with a spatula, and let cool completely at room temperature for at least 4 hours, or overnight.
- Once set, turn the block out onto a cutting board dusted with a mixture of powdered sugar and cornstarch. Peel off the liner.
- Cut into 1-inch (2.5 cm) squares using a sharp knife or kitchen scissors, cleaning the blade between cuts. Toss the pieces in the remaining powdered sugar and cornstarch mixture to coat thoroughly.
- Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month.
Tips
- Use a candy thermometer: The sugar syrup must reach 240°F (115°C) for the right texture. Without it, the delight may be too soft or too hard.
- Stir constantly after adding the starch: The mixture can scorch easily. Use a heavy-bottomed pan and keep the spatula moving, especially near the bottom.
- Test for doneness: Drop a small spoonful onto a cold plate. If it holds its shape and is not sticky when touched, it is done. If it spreads, cook a few more minutes.
- Substitute rosewater: If you don’t have rosewater, use 1 teaspoon of vanilla extract or 1/2 teaspoon of orange blossom water. The flavor will differ but still be delicious.
Serving Suggestions
Serve Turkish delight as a sweet treat with Turkish coffee or tea. It is also a classic accompaniment to a cheese platter, especially with aged cheddar or feta. For a festive touch, place pieces in small paper candy cups on a dessert table.
Variations
- Lemon: Replace the rosewater with 2 tablespoons of lemon zest and 1 tablespoon of lemon juice (add with the rosewater).
- Mastic: Add 1/2 teaspoon of crushed mastic gum (resin) with the rosewater for a traditional pine-like flavor. Crush it with a pinch of sugar to prevent sticking.
- Chocolate: After the mixture is poured into the pan, sprinkle with 1/2 cup (90 g) of mini chocolate chips and press gently.
- Pomegranate: Use 2 tablespoons of pomegranate molasses instead of rosewater and reduce the water in the cornstarch mixture by 1 tablespoon.
Storage and Reheating
Store Turkish delight in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 1 month—bring to room temperature before serving. Do not freeze, as the texture becomes grainy. If the pieces become sticky, re-coat them in a fresh mixture of equal parts powdered sugar and cornstarch. There is no need to reheat; serve at room temperature.
Frequently Asked Questions
Why is my Turkish delight too sticky?
It may not have cooked long enough. The starch needs time to thicken fully; cook until the mixture reaches a paste-like consistency that holds its shape when dropped on a cold plate. Also, ensure the coating is generous.
Can I use agar-agar instead of cornstarch?
Yes, but the texture will be firmer and more jelly-like. Use 2 tablespoons (20 g) of agar powder mixed with the water in step 3, and cook for 10 minutes less. The flavor will be similar but the mouthfeel different.
Is Turkish delight gluten-free?
Yes, as long as you use pure cornstarch (not wheat starch) and check that your powdered sugar is gluten-free. All other ingredients are naturally gluten-free.
How do I cut it cleanly?
Use a sharp knife and wipe it with a damp cloth between cuts. Dust the blade with powdered sugar to prevent sticking. For perfect squares, chill the block for 30 minutes before cutting.
Can I reduce the sugar?
Not recommended. Sugar is essential for the structure and preservation of the confection. Reducing it will result in a soft, sticky mess that does not set properly.
What is the origin of Turkish delight?
Most historians agree it originated in the Ottoman Empire, likely in Istanbul, in the late 18th century. One popular story credits a confectioner named Bekir Efendi, but the exact details are disputed. It became known as “Turkish delight” in English in the 19th century.
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