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Lokum
Turkish delight
Lokum: rose and pistachio Turkish delight made the slow way with cornflour and sugar syrup
Istanbul's confectioners have been cooking lokum since the 18th century, and boxes of it still go to every host, office and family on holiday visits. Real lokum is nothing more than sugar syrup, lemon and cornflour, stirred for an hour until it turns translucent, firm and springy, then scented with rosewater and studded with pistachios. It is a test of patience, not skill. Common mistake: stopping too soon; undercooked lokum is sticky and never sets cleanly. Chef's tip: it is ready when a little dropped into cold water forms a soft, pliable ball and the mixture is the colour of pale honey.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the syrup
- 1 ¾ lb sugar
- 1 ¼ cups water
- 1 tbsp lemon juice
For the starch
- 4 oz cornflour
- 1 tsp cream of tartar
- 3 cups water
To flavour and finish
- 2 tbsp rosewater
- 2 drops red food colouring (plant-based) (optional)
- 3 ½ oz unsalted pistachios
- 1 ¾ oz icing sugar
- 1 oz cornflourfor dusting
- 1 tsp sunflower oilfor the tin
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Method
0/8 doneStep 1: Line a 20 cm square tin with baking paper and brush with 1 tsp sunflower oil.
Step 2: Heat 1 ¾ lb sugar, 1 ¼ cups water and 1 tbsp lemon juice in a pan, stirring until dissolved, then boil without stirring until it reaches 250°F (soft-ball stage), about 15 minutes. Keep warm.
15 minStep 3: In a large heavy pan, whisk 4 oz cornflour and 1 tsp cream of tartar into 3 cups water until smooth. Cook over a medium heat, whisking, for 5 minutes, until it turns into a thick, glue-like paste.
5 minStep 4: Slowly whisk the hot syrup into the paste until smooth.
Step 5: Turn the heat to low and simmer for 50–60 minutes, stirring every few minutes and scraping the base, until it is a pale honey colour, very thick and a drop in cold water forms a soft, springy ball. Common mistake: stopping early, which leaves it sticky.
55 minStep 6: Stir in 2 tbsp rosewater, 2 drops red food colouring (plant-based) if using and 3 ½ oz unsalted pistachios, then pour into the tin and smooth the top.
Step 7: Leave uncovered at room temperature overnight to set firm (don't refrigerate).
0 minStep 8: Sift 1 ¾ oz icing sugar and 1 oz cornflour together, turn the slab out onto it, cut into 2.5 cm cubes with an oiled knife and toss to coat. Store in an airtight box with more dusting sugar for up to a month.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 2 g
- Carbs
- 58 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lokum take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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