Turkish Delight
Cuisine of Turkey Turkish delight, or lokum (also loukoum), is a confection made from starch and sugar. It is often flavored with rosewater or lemon, the former giving it a characteristic pale pink color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include smal
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 30 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
With the exception of the sugar, cornstarch, water, cream of tartar, and cooking technique, this recipe may be greatly altered according to taste and/or occasion. The nuts may be omitted, and various flavorings can be added.
Try replacing the rosewater with one of the following:
½ tsp rose food flavoring
¼ cup fruit juice
1 tbsp vanilla extract
1 tbsp orange extract
1 tbsp Crème de menthe liqueur
Adapted from the source recipe's notes.Method
- 01
Combine sugar, 1 cup water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil.
- 02
Boil over medium-low heat for 20-30 minutes, until the mixture reaches "firm-ball," or 250°F (120°C) on a candy thermometer.
- 03
In a separate bowl, combine cornstarch with ½ cup hot water, mix completely, and slowly stir into sugar mixture.
- 04
Stir constantly until mixture is evenly combined. Continue to stir on low heat until mixture thickens and becomes clearer.
- 05
Apply non-stick cooking spray to a form (heat-safe ice cube trays will do nicely, though not plastic ones), shallow pie pan, or jelly-roll pan.
- 06
Pour the thickened hot mixture into the pan or form and allow to set.
- 07
When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.
- 08
Store at room temperature in airtight container.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Chris Buttigieg at English Wikipedia; view original image record .
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