Turkish Lokum (Turkish Delight)
Silky, pillowy Turkish delight infused with rose water and studded with pistachios, then dusted in powdered sugar. A traditional Ottoman confection that melts on your tongue with elegant simplicity.
- Total time
- 45 min
- Servings
- 24
- Calories
- 158
- Protein
- 2g
Ingredients
- 1 cup cornstarch
- 1 cup powdered sugar
- 2 cups granulated sugar
- 1.5 cups water
- ½ teaspoon cream of tartar
- 1.5 teaspoons rose water
- ¾ cup unsalted pistachios, shelled and roughly chopped
- 1 tablespoon extra virgin olive oil
Instructions
- 1
Mix together 0.5 cup of cornstarch and 0.5 cup of powdered sugar in a small bowl. Use this mixture to coat an 8x8-inch baking pan: rub about 1 tablespoon of extra virgin olive oil on the bottom and sides, then dust generously with the cornstarch-sugar mixture, tilting and tapping the pan to coat all surfaces evenly. This prevents the lokum from sticking and creates an elegant finish.
- 2
Pour 1.5 cups of water into a 3-quart heavy-bottomed saucepan and set it over medium heat. Add 2 cups of granulated sugar and 0.5 teaspoon of cream of tartar. Stir gently with a wooden spoon until the sugar dissolves completely, about 3-4 minutes. You'll notice the mixture turning clear and glossy — this is correct. Do not let it boil yet.
- 3
Once the sugar is fully dissolved, stop stirring and increase the heat to medium-high. Let the syrup come to a gentle boil. Insert an instant-read thermometer — you're aiming for the soft-ball stage, which is 235-240°F. This will take about 10-12 minutes. Watch for the syrup to thicken slightly and take on a faint amber tint at the edges, though it should still be mostly clear. Do not stir during this phase, as stirring can cause crystallization.
- 4
When the syrup reaches 235-240°F, remove the pan from heat. Stir in 1.5 teaspoons of rose water and 0.75 cup of roughly chopped unsalted pistachios with a wooden spoon, folding gently until they're evenly distributed. The mixture will thicken slightly as you stir. Work quickly — the mixture sets fast.
- 5
Immediately pour the lokum mixture into your prepared baking pan, spreading it evenly with an oiled spatula — dip the spatula in a bit of olive oil to prevent sticking. Work quickly but carefully, as the mixture will continue to set. Smooth the top as best you can. Let the lokum cool completely at room temperature for at least 4 hours, preferably overnight — the interior should be just firm enough to cut cleanly, with a slight give when pressed.
- 6
Once fully set, sift the remaining 0.5 cup of powdered sugar and 0.5 cup of cornstarch together in a shallow bowl. Run a thin knife or bench scraper around the edges of the pan, then invert the entire block of lokum onto a cutting board. Cut the lokum into 1-inch squares using a sharp, lightly oiled knife — wipe the blade between cuts for clean edges. Toss the pieces in the cornstarch-sugar mixture, coating all sides, and tap off any excess. Store in an airtight container at room temperature for up to 2 weeks, with parchment paper between layers to prevent sticking.
Tools you’ll need
- 8x8-inch baking pan
- 3-quart heavy-bottomed saucepan
- wooden spoon
- instant-read thermometer
- rubber spatula
- bench scraper or thin knife
- shallow bowl
- cutting board
- airtight container
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
