Lokum
Lokum traces back to late 18th-century Istanbul, where confectioner Bekir Efendi is credited with refining a simple boiled-sugar paste into the smooth, cornstarch-set candy known today, opening a shop in 1777 that still operates under his family's name. His innovation replaced older, coarser methods of sweetening with a technique that let flavorings like rosewater, citrus and mastic dissolve evenly through a soft, sliceable paste. The candy reached wider fame in the 19th century when a British traveler reportedly bought crates of it to bring home, and the English-speaking world began calling it Turkish delight, a name that stuck internationally even as Turkish itself simply calls it lokum. Today it remains a fixture of Ramadan tables, wedding trays and Istanbul's spice bazaars, sold by weight from towers of pastel cubes dusted in sugar.
A cornstarch gel, not a gelatin
Sugar syrup is thickened with cornstarch and slow-cooked for over an hour, giving lokum its dense, chewy bite without any gelatin.
Rosewater is the classic flavor
A few drops of rosewater or orange blossom water are stirred in near the end, perfuming the whole batch without turning it bitter.
Rolled in chopped nuts
Pistachios, walnuts or hazelnuts are often folded into the syrup or pressed onto the cut cubes for crunch against the soft center.
Dusted cubes for coffee and gifts
Once set, the slab is cut into cubes and tossed in powdered sugar or coconut, then boxed as a gift or served alongside Turkish coffee.
Ingredients 4 servings
- 500g granulated sugar
- 120g cornstarch, divided
- 1/2 tsp cream of tartar
- 600ml water, divided
- 1 tbsp lemon juice
- 1 tbsp rosewater
- 80g pistachios, finely chopped
- Powdered sugar, for dusting
- A pinch of salt
How to make it
- 1Whisk half the cornstarch with the cream of tartar and 150ml of the cold water in a saucepan until smooth.
- 2Bring the sugar, remaining water and lemon juice to a boil in a separate pot, stirring until the sugar fully dissolves.
- 3Slowly pour the hot sugar syrup into the cornstarch mixture, whisking constantly to prevent lumps.
- 4Return the combined mixture to low heat and cook for about an hour, stirring often, until it turns thick, glossy and pale amber.
- 5Stir in the rosewater and chopped pistachios during the final few minutes of cooking.
- 6Pour the mixture into a greased, parchment-lined pan and smooth the top, then let it set uncovered at room temperature for several hours.
- 7Turn the set slab out, cut it into cubes with an oiled knife, and toss the pieces in powdered sugar before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
