Turkish Delight — rosewater-perfumed sugar cubes dusted with sugar
Turkish delight — Turkish lokum, Arabic rahat al-halqum ("throat's ease") — is a sugar candy set with cornstarch into firm, jewel-like cubes, perfumed with rose water, mastic or lemon, often studded with pistachios, and tossed in icing sugar.
i. Origin & history
Lokum was reportedly invented in Istanbul in the late 18th century by Bekir Effendi (whose shop, Hacı Bekir, still operates near the Grand Bazaar). The sweet became fashionable in Europe in the 19th century after British travellers brought it home — the English name "Turkish delight" was coined by a Victorian importer.
ii. Ingredients
Makes 36 servings · scroll the side panel to adjust
- 500 g caster sugar
- 400 ml water
- 60 g cornstarch
- 40 g cream of tartar
- 2 tbsp lemon juice
- 2 tbsp rose water
- Red food colour (optional)
- 60 g shelled pistachios
- 60 g icing sugar
- 2 tbsp cornstarch (for dusting)
iii. Method
- Combine sugar, 100 ml water and lemon juice in a heavy pan. Cook to 115 °C / 240 °F (soft-ball stage), stirring occasionally.
- In a separate pan, whisk cornstarch, cream of tartar and 300 ml water to a smooth slurry. Cook over low heat, whisking constantly, until thick and translucent — 5 minutes.
- Pour the hot sugar syrup into the starch mixture in a thin stream while whisking. Cook over very low heat, stirring patiently, for 45 minutes — the mixture will turn a deep golden colour and very thick. Stir in rose water and colour.
- Pour into an oiled 20 cm square tin lined with cling film. Scatter pistachios; press gently. Cool overnight at room temperature.
- Mix icing sugar with cornstarch. Cut the set lokum into 2.5 cm cubes with a wet knife. Toss in the sugar mix to coat. Store in an airtight tin between layers of parchment.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Mastic lokum uses mastic resin instead of rose. Lemon lokum is pale yellow. Pistachio lokum packs in whole pistachios. Hazelnut, walnut, double-roasted are other regional variants. The Persian rahat-e-halqum is the close cousin.
vi. Common questions
What is turkish delight?
Turkish Delight is rosewater-perfumed sugar cubes dusted with sugar, from middle eastern cuisine.
Where is turkish delight from?
Turkish Delight is from the middle eastern dessert tradition; the recipe and history are detailed above.
How long does turkish delight keep?
See the storage note in the Quick facts panel: 1 month at room temperature.