Turkish Delight, also called Lokum in Turkey, is a delicately flavored jelly candy that can be served all year round. This recipe is scented with rosewater but you can use cinnamon, orange, vanilla or bergamot instead.
Turkish Delight, sometimes referred to as Lokum, is a chewy, fragrant, and delicately flavored jelly candy that has been associated with my native Turkey since the Ottoman era. 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 unfamiliar with rosewater, our indispensable guide “What Is Rose Water And How Do You Use It” will teach you everything you need to know, including how to make our favorite kind and how to cook with it. 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. Prepare this delightful, bite-sized confection and include it on your holiday dessert platter alongside Italian Biscotti, Candied Orange Peels, Egyptian Butter Cookies, and Kuru Kayısı Tatlısı (Turkish Poached Apricots With Ricotta) as a celebration of global flavors. “Afiyet Olsun,” as we say in Turkish, which means “May you be happy and healthy with this food. “I hope you have as much fun creating this lokum recipe at home as I do in mine.”
Turkish Delight, a delectable confection with a history as rich as its taste, has captivated palates around the world for centuries. This soft, jewel-like treat, known as “lokum” in Turkey has been a staple of Turkish cuisine since the late 18th century, and its journey from humble origins to international fame is a fascinating tale.
A Sweet Legacy: Unveiling the Origins of Turkish Delight
The exact origin of Turkish Delight remains shrouded in a veil of mystery with both Turkey and Iran claiming its invention. However, historical evidence suggests that a similar confection existed in the region as early as the 15th century, made with honey, flour and rosewater. The arrival of refined sugar in the late 19th century revolutionized the sweet, paving the way for the modern Turkish Delight we know and love.
Hacı Bekir Effendi, a renowned confectioner who arrived in Istanbul from Anatolia in 1776, is often credited with perfecting the recipe. His innovative approach, using starch and sugar syrup instead of flour, resulted in a lighter, more delicate texture that quickly gained popularity. Legend has it that Hacı Bekir’s exceptional Turkish Delight impressed the Ottoman Sultan, earning him the prestigious title of the palace’s chief confectioner.
A Global Sweetheart: Turkish Delight’s Rise to International Fame
Turkish Delight’s journey beyond Turkish borders began in the 1830s when an English traveler brought a sample back home, introducing the world to this exotic treat. The sweet’s popularity soared in the West, further fueled by C.S. Lewis’s enchanting portrayal in “The Lion, the Witch, and the Wardrobe.” The White Witch’s use of Turkish Delight to tempt Edmund, the young protagonist, cemented the sweet’s association with indulgence and forbidden desires.
A Symphony of Flavors: Exploring the World of Turkish Delight
Turkish Delight is a versatile confection, offering a symphony of flavors to tantalize the taste buds. The classic rosewater-infused variety, with its heady fragrance and floral notes, remains a timeless favorite. However, the world of Turkish Delight extends far beyond this traditional offering.
Mint, lemon, and coconut add refreshing twists, while nuts like pistachios and walnuts provide a satisfying crunch. For those seeking a truly decadent experience, Turkish Delight filled with creamy kaymak (clotted cream) or rich chocolate offers an irresistible indulgence.
A Culinary Treasure: The Enduring Legacy of Turkish Delight
Today, Turkish Delight remains a beloved treat in Turkey and beyond. Its production continues to follow traditional methods, ensuring the preservation of its unique texture and flavor. From bustling markets to elegant shops, Turkish Delight is a ubiquitous presence, delighting locals and tourists alike.
Whether enjoyed as an after-dinner treat, a gift for a loved one, or a simple indulgence, Turkish Delight offers a taste of history, culture, and pure culinary pleasure. Its journey from humble origins to global acclaim is a testament to its enduring appeal and the timeless allure of a sweet that has captivated hearts and taste buds for centuries.
Frequently Asked Questions
Is Turkish Delight really from Turkey?
While the exact origin of Turkish Delight remains debated, it has been produced in Turkey since the late 18th century, making it an integral part of Turkish culinary heritage.
What is Turkish Delight made of?
Turkish Delight is made from a sugar syrup and starch milk mixture, flavored with rosewater, mint, lemon, or other essences. Nuts, dried fruits, and kaymak (clotted cream) can also be added for additional flavor and texture.
What does Turkish Delight taste like?
Turkish Delight has a sweet, floral flavor with a soft, jelly-like texture. The specific taste varies depending on the flavorings used.
Where can I buy Turkish Delight?
Turkish Delight is widely available in Turkey, both in traditional markets and specialty shops. It can also be found in international markets and online retailers specializing in Turkish food.
Additional Resources
- Lokum SB: History of Turkish Delight
- Britannica: Turkish Delight
- The Culture Trip: A History of Turkish Delight in 1 Minute
Turkish Delight is a culinary treasure that has stood the test of time, captivating taste buds and imaginations worldwide. Its rich history, diverse flavors, and enduring popularity make it a true testament to the enduring power of a sweet treat. So, the next time you encounter this delectable confection, take a moment to appreciate its fascinating journey and savor the unique experience it offers.
What is in Turkish Delight
- Powdered sugar: This component sweetens and helps keep the cut pieces from adhering to one another.
- Cornstarch: This is added to the hot sugar mixture to help bind the candy after being combined with the powdered sugar to absorb moisture and prevent sticking.
- Superfine sugar, also known as Baker’s sugar, is simply granulated sugar in smaller pieces. If you can’t find it, it’s simple to make at home. In a food processor, add the granulated sugar and pulse for approximately 30 seconds. You can also use regular granulated sugar, but the candy will taste a little less sweet.
- Lemon: The lemon’s juice adds flavor and keeps the sugars from crystallizing.
- Gelatin: Acts as a binding agent. Without it the Turkish delight wouldn’t hold its shape.
- Rosewater: I adore the flavor of rosewater, but if you’re not familiar with it, you might want to start with half as much as called for in this recipe. Or you can use whatever your favorite extract is.
- Use food coloring if you’d like your mixture to have a pink tint; it’s optional. You can either leave it out entirely or color it with a little pomegranate juice.
- Edible glitter: It’s just a little something special. You don’t need it.
How to Make Turkish Delight
Making a successful batch of Turkish delight depends upon the timing of a few ingredients and a candy thermometer. Prepare the baking dish: Turkish Delight is sticky. Lining your baking dish with parchment is essential for success.
Make the dusting mixture: Combine the powdered sugar and cornstarch. A portion will be used to dust over the candy once it is set to prevent sticking. 
Make the sugar syrup: Combine the superfine sugar, lemon juice and 1 ¾ cups water into saucepan and set over medium low heat until the sugar is dissolved. 
Make the candy: In a small bowl, combine ½ cup plus 2 tablespoons cornstarch with ½ cup cold water. Whisk into hot sugar syrup. Sprinkle the gelatin over the sugar syrup and whisk to break up any lumps. Bring to a boil (you want the liquid to reach 250°F with a candy thermometer). Simmer over a medium heat for 20 minutes, whisking often. The mixture is ready when it thickens and turns pale yellow – like a soft jelly that is just about set.
Flavor and set the candy: Remove from the heat and set aside for 5 minutes. Stir in the rose water and 1 to 2 drops of red food coloring. (If using chopped nuts, stir them in now.) Pour the mixture into the prepared dish. Leave it in a cool place on your countertop overnight. Ten to 12 hours is ideal, but if you’d like it to set even more you can leave it for up to 24 hours. 
Cut the Turkish delight: Dust a cutting board with some of the reserved dusting mixture and transfer the candy to the prepared cutting board. Use a sharp knife or a bench scraper to cut straight down through the candy. Do not drag the knife to cut into cubes. Once cut, coat each cube in the dusting mixture. 
Decorate with glitter: If using, go ahead and sprinkle the edible glitter over the Turkish delight. 
Dry: Line a baking sheet with parchment paper. Place the Turkish delight cubes in a single on the tray with a little space between each cube. Sprinkle the remaining cornstarch mixture over the candy and leave it uncovered on your countertop for 24 hours. The texture is somewhat between a homemade marshmallow and soft jelly. Enjoy and store: Turkish delight keeps well stored in a dry place for up to 1 month. Place the candies in an airtight container on your countertop in a cool, dry location away from heat and light, layering them between sheets of parchment. Make sure there is a little space between each piece of Turkish delight.