Lokum (Turkish delight with rose water)

Lokum (Turkish delight) is a rose-water or fruit-flavoured jelly sweet from Ottoman-era Istanbul. It is the result of long, patient cooking and constant stirring, but homemade, fragrant lokum is incomparably softer and tastier than shop-bought.

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Method

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1. Bring the sugar to the boil with 300 ml water and the lemon juice in a saucepan and cook to 115 °C (soft-ball stage) on a sugar thermometer, without stirring.
2. Meanwhile, in a second, larger saucepan whisk the cornstarch and cream of tartar with the remaining 300 ml water until smooth, then bring to the boil, stirring, until it becomes a thick, clear gel.
3. Slowly pour the hot sugar syrup into the starch gel in a thin stream, stirring constantly.
4. Cook over low heat for 45–60 minutes, stirring often, until the mixture is golden, translucent and very thick and sticky. ⏱ Timer: 45 min
5. Stir in the rose water, food colouring and pistachios and pour into a buttered or oiled 20×20 cm tin.
6. Leave to set at room temperature for 12 hours, then turn out, cut into cubes with an oiled knife and toss the cubes in the icing sugar–cornstarch mixture.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use a sugar thermometer, because the exact temperature decides the texture.
• Don't leave the pan unattended while cooking, as it can catch on the bottom.
• The cornstarch–icing sugar dusting prevents sticking.
• Keeps for 1 month in a dry, cool place, with paper between the layers.

Frequently asked questions

Why is my lokum sticky?

It was not cooked long enough, or the air is humid; protect it with the dusting mixture.

What other flavours are possible?

Lemon, orange, mint, mastic, hazelnut or walnut.

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