📝 About This Recipe
Step into the opulent world of the Ottoman Empire with this authentic Lokum, a confection that has graced sultanate tables for centuries. This recipe yields a mesmerizingly translucent, chewy texture infused with the delicate essence of Damascus roses and the crunch of premium pistachios. Perfectly halal and naturally gluten-free, this handmade treasure is far superior to store-bought versions, offering a sophisticated balance of floral notes and nutty richness.
🥗 Ingredients
The Sugar Syrup
- 4 cups Granulated sugar (high-quality white sugar)
- 1.5 cups Water
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Cream of tartar (prevents crystallization)
The Starch Paste
- 1 cup Cornstarch (sifted)
- 1 teaspoon Cream of tartar
- 2 cups Water (cold)
Flavorings and Inclusions
- 2 tablespoons Rosewater (culinary grade)
- 2-3 drops Red food coloring (optional, for a pale pink hue)
- 1 cup Roasted pistachios (shelled and unsalted)
The Coating
- 1 cup Powdered sugar (sifted)
- 1/4 cup Cornstarch (sifted)
👨🍳 Instructions
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1
Line an 8x8 inch square baking pan with parchment paper or plastic wrap, ensuring it overhangs the sides. Lightly grease the lining with a neutral oil.
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2
In a heavy-bottomed saucepan, combine the sugar, 1.5 cups of water, lemon juice, and 1/2 teaspoon of cream of tartar. Stir over medium heat until the sugar dissolves.
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3
Bring the sugar mixture to a boil. Clip a candy thermometer to the side and continue boiling without stirring until it reaches the 'soft ball' stage, exactly 240°F (115°C).
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4
While the syrup boils, whisk together 1 cup cornstarch, 1 teaspoon cream of tartar, and 2 cups of cold water in a separate large, heavy pot until no lumps remain.
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5
Place the starch mixture over medium heat. Stir constantly with a whisk until it thickens into a translucent, glue-like paste. This happens quickly, so do not walk away.
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6
Once the sugar syrup reaches 240°F, slowly pour it into the thickened starch paste while whisking vigorously to prevent lumps from forming.
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7
Reduce the heat to the lowest possible setting. Using a sturdy wooden spoon or silicone spatula, simmer the mixture for 45 to 60 minutes. Stir every 5-8 minutes.
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8
The mixture is ready when it turns a pale golden amber color and becomes very thick and difficult to stir. It should pull away from the sides of the pot cleanly.
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9
Remove from heat. Stir in the rosewater, food coloring (if using), and the whole roasted pistachios until evenly distributed.
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10
Quickly pour the hot mixture into the prepared pan. Smooth the top with an oiled spatula. Tap the pan on the counter to remove air bubbles.
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11
Allow the Lokum to sit undisturbed at room temperature for at least 8 to 12 hours (overnight is best) to set completely. Do not refrigerate.
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12
Whisk together the powdered sugar and 1/4 cup cornstarch for the coating. Dust a clean cutting board with a generous amount of this mixture.
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13
Invert the pan onto the board. Use a sharp, oiled knife to cut the slab into 1-inch cubes. Roll each cube immediately in the sugar-starch mixture until fully coated.
💡 Chef's Tips
The key to the perfect chew is patience; don't rush the 45-60 minute simmer time or it will be too soft. Always use a candy thermometer as accuracy with the sugar syrup temperature is vital for the set. If the mixture is too sticky to cut, wipe your knife with a cloth dipped in neutral oil between every slice. Store the finished cubes in an airtight container at room temperature; moisture is the enemy of Turkish Delight. Avoid using only powdered sugar for the coating; the addition of cornstarch prevents the sugar from melting into the candy.
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong, unfiltered Turkish coffee to balance the sweetness. Pair with a glass of cold hibiscus tea or mint tea for a refreshing afternoon treat. Arrange on a silver platter with dried apricots and dates for a traditional mezze-style dessert spread. Present in a decorative tin lined with parchment paper as a thoughtful, artisanal handmade gift.