Authentic Homemade Lokum
Lokum, or Turkish delight: soft, fragrant cubes from the Ottoman palaces. Learn why cornstarch and cream of tartar give it that signature chewy bite.
80 min
Medium
Turca
6 servings
The story behind
Soft, jewel-like cubes dusted in powdered sugar, lokum, better known abroad as Turkish delight, rose to fame in the Ottoman palaces of Istanbul in the late eighteenth century, offered alongside coffee as a sign of hospitality. It is still given at weddings and holidays, boxed up like a small luxury. Its chewy, gel-like bite comes not from gelatin but from cornstarch slowly cooked with sugar, and that is where the real craft lies. The starch must be hydrated and simmered gently for a long time, stirred almost constantly, until the mixture turns thick, glossy and translucent. Cream of tartar plays a quiet but vital role: it keeps the sugar from crystallizing, preserving that tender, bouncy texture instead of a grainy one. Rose water is added at the very end so its delicate fragrance survives the heat, lending lokum its signature floral perfume. A thorough coating of cornstarch and powdered sugar keeps the finished cubes from sticking together as they set.
Instructions
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1In a saucepan, combine sugar with 1.5 cups of water and a squeeze of lemon. Heat until it reaches the soft-ball stage (240°F/115°C).
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2In a separate large pot, whisk cornstarch, cream of tartar, and the rest of the water. Cook over low heat, stirring constantly until it becomes a thick, translucent paste.
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3Slowly pour the hot sugar syrup into the starch mixture, whisking vigorously to avoid any lumps.
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4Cook the mixture over very low heat for about an hour, stirring frequently, until it turns a pale amber color and becomes very thick.
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5Remove from heat and fold in the rosewater (and pistachios if using).
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6Pour into an oiled square pan and let it set for at least 12 hours at room temperature.
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7Cut into small cubes using an oiled knife and toss them in a mixture of powdered sugar and a bit of extra cornstarch.
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