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Cookbook:Turkish Delight
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Turkish Delight
A single piece
Category: Turkish recipes
Servings: 8 pieces
Time: 30 minutes + cooling
Difficulty: Easy

Cookbook | Recipes

Turkish Delight, or lokum (also loukoum), is a confection made from starch and sugar. It is often flavored with rosewater or lemon, the former giving it a characteristic pale pink color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut pieces, usually pistachio, hazelnut or walnuts.

[edit] Ingredients

* 2 cups sugar
* 0.5 cups cornstarch
* 1.5 cups water
* 0.5 tsp cream of tartar
* 2 tbls rosewater or one of the following to taste:
o 0.5 tsp rose food flavoring
o 0.25 cup fruit juice
o 1 tbl vanilla extract
o 1 tbl orange extract
o 1 tbl Crème de menthe liqueur
* Food coloring
* 0.5 cup chopped toasted pistachios or almonds
* icing sugar, granulated sugar, or desiccated coconut for dusting

[edit] Procedure

1. Combine sugar, 1 cu water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil.
2. Boil over medium-low heat for 20-30 minutes, until the mixture reaches “firm-ball,” or 250°F (120°C) on a candy thermometer.
3. In a separate bowl, combine cornstarch with remaining water, mix completely, and slowly stir into sugar mixture. Stir constantly until mixture is evenly combined.
4. Apply non-stick cooking spray to a form (ice cube trays will do nicely, though not plastic ones), shallow pie pan, or jelly-roll pan.
5. Pour the hot mixture into the pan or form and allow to set.
6. When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.
7. Store at room temperature in airtight container.

[edit] Notes, tips and variations

Note: with the exception of the sugar, cornstarch, water, cream of tartar, and cooking technique, this recipe may be greatly altered according to taste and/or occasion. The nuts may be omitted, and various flavorings can be added.

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Sade Türk lokumu
KAÇ KİŞİLİK: 8-10
HAZIRLAMA SÜRESİ: 45 dk
PİŞME SÜRESİ: dk

Malzemeler

1 kg tozşeker

Yarım litre su

1 çorba kaşığı limon suyu

1 su bardağı (100 gr) nişasta

Yarım çay bardağı su

2 gr krem tartar

Bir miktar badem yağı
Harmanlamak için:

1 çay bardağı nişasta

1 su bardağı pudraşeker

Hazırlanışı
1Tozşeker ve suyu tencereye alın. Şeker eriyinceye kadar orta ateşte kaynatıp limon suyunu ekleyin. Hafifçe koyulaşıncaya kadar kaynatmaya devam edin. Üzerinde biriken köpüğü alın.

2 Bir bardak nişasta ve yarım çay bardağı suyu bir kâsede çırpın. Kaynayan suya azar azar ve sürekli karıştırarak ilave edin. Krem tartarı ekleyip macun gibi oluncaya kadar kaynatın.

3 Yüksek kenarlı bir tepsiyi badem yağıyla yağlayın. Pelte halindeki lokum harcını tepsiye döküp soğumaya bırakın. Düz bir zemine pudraşeker ve nişastayı karıştırıp yayın. Üzerine tepsiyi ters çevirerek lokumu alın. Mutfak makasına badem yağı sürüp lokumu iki parmak kalınlığında şeritler halinde kesin.Şeritleri pudraşekerine iyice bulayıp küp küp kesin.Hazırladığınız lokumları tekrar pudraşekerine bulayıp bir kavanozda muhafaza edin.

Püf noktası

Kaynayan şekerli suyun kıvamını anlamak için koyulaşınca kaşığın ucuyla bir miktar alıp bir tabağa dökün. Üfleyerek soğutup parmağınızla tabaktan kaldırın. Tabağa yapışmıyorsa kıvamı tamamdır. Lokum haline geldiği ise nişasta kokusu kalmamasından, renginin koyulaşmasından ve üzerine bir tutam pudraşeker atıldığında şekerin kuru kalmasından anlaşılır. Lokum harcına dövülmüş sakız, kıyılmış badem, fıstık, fındık ve gül, limon ve nane aromaları ekleyerek değişik çeşitlerini hazırlayabilirsiniz.

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Varities of Turkish Delight (lokum) in an Istanbul shop window.

During your trip to Turkey you can easily buy excellent Turkish Delight (lokum), but after you return home you’ll want more. Make it yourself! Here’s a recipe to make several dozen squares:

Ingredients

5-1/2 cups water
5 cups granulated sugar
1/4 cup confectioners (powdered) sugar
1-3/4 cups cornstarch
1 cup nuts: pistachios, hazelnuts or walnuts
1 teaspoon cream of tartar
1 teaspoon lemon juice

Preparation

In a saucepan, mix 4-1/2 cups water, 5 cups granulated sugar and 1 tsp lemon juice. Bring the mixture to a boil, then simmer for 10 minutes, dissolving the sugar to make syrup.

In a bowl, mix 1 cup water and 1 cup cornstarch, then blend in the cream of tartar.

Gradually blend the cornstarch mixture into the simmering syrup while vigorously stirring with a wire whisk. Stir frequently while cooking for 1-1/2 to two hours, until the mixture forms a soft ball with an internal temperature of about 235°F (113°C).

Test the mixture by dropping a small amount into ice water. It should form a ball. When picked out of the ice water and held between two fingers, it should easily flatten.

Stop cooking the mixture, and mix the nuts in well. Hazelnuts or walnuts should be broken into smaller pieces.

Pour the mixture into an eight-inch-square flat cake pan (greased) and spread it evenly throughout the pan. Sprinkle two tablespoons of cornstarch on top of the mixture and let stand for at least three hours, or preferably overnight.

Mix 1/4 cup confectioners (powdered) sugar and 3/4 cup cornstarch. Grease a knife with butter and cut the Turkish Delight into squares. Lift the squares out of the pan, sprinkle with the cornstarch and sugar mixture, and place on a rack to “cure” for 12 hours. Sprinkle again with the sugar and cornstarch, and serve, or keep in a box. Do not refrigerate.

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Above, Shop window of Ali Muhiddin Haci Bekir

The story of the creation of Turkish Delight (lokum) begins in the late 1700s, when Ali Muhiddin Haci Bekir, confectioner to the imperial court in Istanbul, listens to the sultan rant:

“Hard candy! I’m tired of hard candy!” the sultan growled as he cracked a tooth on yet another sourball. “I demand soft candy!”

Ali Muhiddin Haci Bekir had come to the imperial capital of Istanbul from the Anatolian mountain town of Kastamonu in the late 1700s to hear his emperor’s plea.

His mountain-man blood rose! His face turned grim with conviction! He set his jaw with determination! He was going to take bold and decisive action!

He marched into his confectioner’s kitchen and thought up a recipe: he mixed water, sugar, corn starch, cream of tartar and rosewater, cooked it up, poured the mixture into a flat pan slicked with almond oil, and let it cool. Then he sprinkled it with powdered sugar, cut it into bite-sized chunks and…his hand trembling, his eyes bright with anticipation, his mind fraught with trepidation, his lips quivering to receive the morsel…he bit!

What? No crack of candy crunched by his mighty alpine jaws? No shower of sugary splinters scattering through his oral cavity? Why, this new confection was soft and easy to chew, a pleasure, a treat for both palate and teeth! It was… it was…a comfortable morsel!

Rahat lokum (”comfortable morsel”), nowadays called simply lokum, or Turkish Delight, was an instant hit, especially at the palace. Ali Muhiddin became a celebrity overnight as palace bigwhigs (or, more usually, their lackeys and gofers) traipsed down the hill from Topkapi Palace to Eminönü on the Golden Horn to buy boxes of Comfortable Morsels to thrill the jaded palates of Ottoman potentates.

You can still buy lokum at Ali Muhiddin’s shop in Eminönü today, almost 250 years since the intrepid confectioner saved his sultan from sourballs. It’s on Hamidiye Caddesi at the corner of Seyhülislam Hayri Efendi Caddesi, two blocks east of the Yeni Cami (New Mosque).

Over the centuries Ali Muhiddin’s descendants (the shop is still owned by the family) fiddled with the recipe, adding good things like walnuts, pistachios, oranges, almonds, clotted cream, and of course chocolate. (The plain rosewater original is still a favorite, however.)

Lokum (Turkish Delight) is now made and sold in thousands of shops throughout Turkey, and enjoyed with Turkish tea or coffee, or just by itself. A favorite place to buy it is Afyon, where the rich local clotted cream is used to make kaymakli lokum.

You can make your own Turkish Delight at home. Here’s a recipe.

When you visit a shop, don’t be afraid to ask for a free sample: say Deneyelim! (deh-neh-yeh-LEEM, “Let’s try some!”) (For more Turkish words and phrases, see my Turkish Language Guide.)

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