Turkish Delight or Lokum as it’s known in Turkey is a delicately flavored jelly candy, perfect for serving any time of year. This recipe is scented with rosewater but you can use cinnamon, orange, vanilla or bergamot instead.
Turkish Delight, also known as Lokum, is a delicately flavored, fragrant, chewy jelly candy that has been a hallmark of my homeland, Turkey, since Ottoman times. It’s one of my absolute favorite recipes and I’m happy to share it with you.
The texture of Turkish delights is somewhere between a jelly candy and marshmallow. You can flavor it in any number of ways. In this recipe I use rosewater, which has a delicate floral note to it. You can find our favorite rosewater at our shop, or check the international aisle of your grocery store.
If you’re new to rosewater, you can learn all about it, how to cook with it, our favorite type, and how it’s made in our “What Is Rose Water And How Do You Use It” essential guide. Start with a light hand — too much can taste soapy. If you don’t like rosewater go ahead and replace it with your favorite extract or dried fruit. Make this sweet, bite-sized candy and add it to your holiday dessert tray along with Egyptian Butter Cookies, Italian Biscotti, Candied Orange Peels, and Kuru Kayısı Tatlısı (Turkish Poached Apricots With Ricotta) for a celebration of international flavors. “Afiyet Olsun,” as we say in Turkish, which means “May you be happy and healthy with this food.” I hope you enjoy making this lokum recipe in your home as much as I do in mine.
Turkish delight, also known as lokum, is a chewy confection made from starch and sugar that is popular in many countries today. But is this sweet treat actually from Turkey, as the name implies? Let’s take a closer look at the history and origins of Turkish delight.
The History of Turkish Delight
Turkish delight dates back to the Ottoman Empire in the 16th century. It was an important part of Ottoman palace cuisine and was served as a welcome offering to guests. The original name was “rahat ul hulkum” which means “throat’s ease” or “comfort for the throat” in Arabic.
The invention of Turkish delight is often credited to Bekir Effendi, a Turkish confectioner who opened one of the first Turkish delight shops in Istanbul in 1777. He perfected the recipe by using corn starch and sugar instead of honey or molasses which were used previously This resulted in the soft, chewy texture Turkish delight is known for today.
The name “Turkish delight” was coined when the sweet began being exported to the West in the 19th century. It became popular throughout Europe and beyond. Today it is enjoyed around the world, though Turkey remains one of the largest producers and consumers.
Turkish Delight Around the World
Though born in Turkey variations of Turkish delight can now be found in many countries
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In Greece it is known as loukoumi (λουκούμι) and often flavored with mastic resin.
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Eastern European countries like Romania, Albania, and former Yugoslavia enjoy rahat lokum which also arrived during Ottoman rule.
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The Arab world has long made their own versions being familiar with the original rahat ul hulkum.
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Britain and some Commonwealth countries are fond of the Fry’s Turkish Delight chocolate bar.
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The United States has made its own Turkish delight candies since the 1930s.
However, most agree that the Turkish delight found in Turkey still tastes the most authentic. The region has perfected the recipes over centuries.
Turkish Delight Flavors and Varieties
Turkish delight comes in a rainbow of flavors and variations. Some of the most popular types found in Turkey include:
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Rose – Rosewater gives Turkish delight its distinctive floral flavor. Pink cubes dusted in powdered sugar are the classic presentation.
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Pistachio – Dipped in chopped pistachios or stuffed with a pistachio paste. Turkey is one of the top pistachio producers.
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Lemon – A refreshing zesty variety.
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Pomegranate – With a tart sweet-tart flavor and often coated in pistachios.
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Coconut – Dusted in sweet shredded coconut for tropical flair.
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Cinnamon – A warm spiced twist on classic Turkish delight.
The candies can also come in chocolate and other fruit flavors like orange blossom, mastic, mint, and bergamot. Lokum is a diverse treat open to creativity!
How Authentic Turkish Delight is Made
Authentic Turkish delight requires a specific process to achieve its iconic texture:
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A sugar syrup is cooked to 250°F to reach the hard ball stage. This gives it the chewiness.
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Starch like corn starch or salep is added to thicken the syrup and help it set.
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Flavorings like rosewater are stirred in.
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The mixture is poured into trays and allowed to cool completely until firm.
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Once set, it is cut into small cubes and coated in icing sugar or other toppings to prevent sticking.
The extra time and care yields a smooth, lightly floral delight that melts in your mouth. Machine-made versions outside Turkey often lack this tender, “melt in your mouth” quality.
The Best Turkish Delight is Still in Turkey
Based on its long history and mastery of production, there is a good argument that the very best Turkish delight hails from its motherland of Turkey. Local Turkish brands reign supreme in quality and authenticity.
Names like Haci Bekir, Koska, and Imam Cagdas are famous for their Turkish delights.Testing multiple brands while visiting Turkey is an edible education in the many flavors and varieties.
So while Turkish delight has spread around the globe, developed new twists, and been embraced by many cultures, Turkey remains its home. For the full experience – from seeing stacks of lokum glistening in shop windows to tasting the silky texture dissolve on your tongue – Turkey is still the ultimate destination for this iconic sweet.
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History and Origins of Turkish Delight
Lokum is an important part of the Ottoman cuisine culture, adapted by many Middle Eastern and Balkan countries, with variations. The Turkish name Lokum is derived from the Arabic word luqma, meaning mouthful, morsel. Originally called “rahatu’l – hulkum,” rahat meaning ‘with ease,’ as the lokum comforted the throat and was easily swallowed. Eventually people called the candy “rahat lokum” and then simply “lokum.”
The name wasn’t the only thing that changed. Originally, the Ottomans made a crude version of Turkish delight using honey or molasses. However, once refined sugar arrived in the late 18th century it slowly took over as the sweetening agent of choice. Haci Bekir, a well-known confectioner, became famous due to his ingenious use of white sugar and cornstarch. He was summoned to the Topkapi Palace to pioneer the development of what is today one of Turkey’s hallmark confections. Later on, rosewater and mastic, the resin of a tree used in many desserts from ice cream to commercially made Turkish delights, were also added to create more aromatic, chewier versions of the candy.
What is in Turkish Delight
- Powdered sugar: This ingredient serves two purposes: to sweeten and to help prevent the cut pieces from sticking together.
- Cornstarch: This is mixed with the powdered sugar to absorb moisture to prevent sticking and added to the hot sugar mixture to help bind the candy.
- Superfine (Baker’s sugar): Superfine sugar is just smaller granules of granulated sugar, and if you can’t find it, it’s easy to make at home. Add granulated sugar to a food processor and pulse for about 30 seconds or so. Plain granulated sugar will also work; the candy will be a little less sweet.
- Lemon: The juice of the lemon is to add flavor and to help prevent the sugars from crystalizing.
- Gelatin: Acts as a binding agent. Without it the Turkish delight wouldn’t hold its shape.
- Rosewater: I love rosewater, but if you’re new to the flavor you might want to start with half the amount used in this recipe. Or you can use whatever your favorite extract is.
- Food coloring: This is optional and you can use it if you want a pink hue. You can skip it all together or use a little pomegranate juice to color it.
- Edible glitter: It’s just a little something special. You don’t need it.
My Turkey: The quest for the best Turkish delight
FAQ
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