Aromatic, sweet + soft, rose Turkish Delight (lokum) is really simple to make, and is a luxurious treat any day of the year, not just at Christmas time!
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What is Turkish Delight?
Turkish Delight, or lokum, is a gel-like candy, made from cornflour (cornstarch) and sugar. It can be flavoured with aromatics, such as rose or lemon. Or with nuts. For example, walnuts, or pistachios. Date, bergamot, and mastic are all popular flavours, too.
Christmas treats
As a child living with my grandparents, Christmas meant one thing… Actually, it meant a lot of things but what I remember most vividly is being allowed to have a snowball (advocaat and lemonade), and the welcome appearance of the large round wooden boxes of rose and lemon Turkish Delight that made their way into our home every December.
For some reason, we only ever had Turkish Delight at Christmas but for me, those soft, delicately-flavoured cubes of confection heaven were the best thing ever. Better than the family visits. Better than all the Elvis films on TV. Better than the huge pillowcase full of presents at the end of my bed. I’m not joking.
Turkish Delight in Narnia
Plus, I was a huge fan of the Narnia stories, and in particular, Jadis, so I guess it was only right that I should love Turkish Delight so much.
In fact, come to think of it, perhaps that’s why it was traditional to only have Turkish Delight at Christmas in Britain because Jadis cast a spell of eternal winter over Narnia, and Christmas falls in winter. At least in the Northern Hemisphere!
Fry's Turkish Delight
When I was a bit older, and was allowed to have chocolate bars*, Fry’s Turkish Delight was always high on my list of treats. It was nothing like the stuff we had at Christmas but I loved the chocolate coating and the intense rose flavour of the translucent pink centre.
*(A sure sign I was growing up because in my family, kids were only allowed penny sweets. Bars were reserved for grown-ups and teenagers, and once a year in Christmas stockings).
Fry's Turkish Delight | Image credit: Evan Amos
Turkish lokum
In 2000, I spent some time in Turkey, and resolved to positively stuff my face with Turkish Delight for as long as possible. (Never let a good nomming opportunity go to waste, I say.)
What a surprise! It was nothing like I was used to. Far from just the usual rose and lemon, the lokum came in myriad flavours, and was not as sweet as the Christmas stuff. Some of it was even covered in coconut instead of icing sugar.
(Actually, it's a combo of icing sugar and cornflour... but let's not split hairs here.)
I loved it!
Turkish hospitality
The first time I went to the home of one of my Turkish friends, I was shown to the best room in the house. In Turkish homes, a room is reserved for receiving visitors, much like parlours and reception rooms in British households. I was plied with delicious apple tea and lokum.
My friend told me that the reason for the tea and lokum is because it’s believed that if you put something sweet in the mouth, then something sweet comes out. That is to say, good conversation.
After drinking apple tea, and eating a few pieces of lokum, I cannot imagine having a bad word to say about anything.
Turkish tea
Speaking of tea, many people seem to be under the impression that Turks only drink coffee and apple tea. Nothing could be farther from the truth. Go to any market, and you'll see scores of different types of herbs and flowers for making tea!
Turkish Viagra!
Another Turkish friend described lokum as being ‘Turkish Viagra, as he winked at me, and ate yet another piece! >ahem<
Of all the different Turkish Delight I ate while in Turkey, my favourite was always the rose, though. Chalk that up to my childhood. And CS Lewis.
Turkish Delight in The Balkans
When amato mio and I lived in Belgrade (Serbia), I was delighted (no pun intended) to discover that because of the Ottoman influence still prevalent in the country, Turkish Delight is a big thing there too. Yay!
In Serbia, Turkish Delight is called ratluk, which is a corruption of the Turkish, rahat lokum. This is itself a corruption of the Arabic, rāḥat al-hulqūm, which translates as ‘comfort of the throat’. It alludes to lokum's early medicinal use, around the 9th century.
When we lived in Transylvania (Romania), we discovered that there too, Turkish Delight is a thing. And it's called rahat, which Google Translate tells me means 'shit'. Pretty sure Google is lying to me.
Check out these sweet treats, while you're here!
- Mozartkugeln
- raspberry truffles
- peanut figgy truffles
- pryaniki
- fudge brownies
- cookie butter blondies
- salted caramel chocolate pots
Lumps of delight!
The name, Turkish Delight, was allegedly coined in either the late 18th or early 19th century by an un-named British traveller who brought a sizeable stash of lokum home with him. Not, as some claim, by the eminent Victorian explorer, Sir Richard Burton.
During the mid-19th century, when lokum began to be imported into Britain on a regular basis, it became known by the rather less glamorous name of Lumps of Delight. Which just makes me think of this painting by the wonderful Beryl Cook!
These gentlemen seem to be rather fond of the lady's lumps of delight! | Strippergram ©Beryl Cook
What's in Turkish Delight?
I am aware that some people make lokum with gelatine but that’s not the authentic way to make Turkish Delight. Real lokum is made with cornflour (cornstarch for you non-European readers). There really is no need to add gelatine, especially as doing so would render the lokum non-vegetarian.
Making Turkish delight is simply a case of adding sugar syrup to a cornflour and cream of tartar paste, cooking for an hour, flavouring and colouring the mix, turning out into a suitable container, waiting for it to cool, then cutting into cubes, and dusting with icing sugar and cornflour to prevent sticking. It really is as easy at that.
You can buy rosewater from online retailers, such as Amazon, or at Middle Eastern and Indian supermarkets.
Turkish Delight recipe
Ingredients
- sugar
- lemon juice
- cream of tartar
- water
- cornflour (cornstarch)
- rosewater
- icing sugar (confectioner’s sugar)
- 2 tablespoon cornflour
How to make Turkish Delight
- You'll need to make the syrup first, by boiling up some water, lemon juice, and sugar.
- Then, while the syrup is cooling, you can make the cornflour (cornstarch) paste by boiling cornstarch and water until thick.
- After that, you'll need to pour the syrup into the paste, and whisk until it's semi-translucent.
- Bring the paste to a boil, then reduce the heat to its lowest setting, and simmer for an hour or so.
- Once the paste is a deep golden colour, you can turn off the heat, and add the rosewater.
- Next, you'll need to pour the paste into an oiled and lined dish, make sure it's level, then cover with a piece of oiled parchment, and leave to set for 5-6 hours.
- Finish the Turkish Delight by cutting into squares, and toss in a mixture of cornflour and icing sugar (confectioners' sugar).
It's time-consuming but worth every minute!
📖 Recipe
Simple Rose-Flavoured Turkish Delight
Ingredients
For the Turkish Delight
- 400 g granulated sugar
- ½ tablespoon lemon juice
- ½ teaspoon cream of tartar
- 435 ml water
- 65 g cornflour , (cornstarch)
- ½ tablespoon rosewater
Optional
- A few drops of red food colouring , (make sure it’s vegan)
For dusting
- 80 g icing sugar , (confectioner’s sugar)
- 2 tablespoon cornflour
Equipment
- Candy thermometer
- suitable receptacle , such as a medium-sized oven dish or roasting pan (around 23cm x 18cm/9”x7", and at least 5cm/2” deep)
- neutral oil , for greasing
- baking parchment
Not strictly necessary but it will save your arms:
Instructions
Prepare the syrup:
- Place the sugar, lemon juice, and 185ml (¾ cup) of the water into a heavy-based pan over a medium heat.
- Stir constantly, until the sugar has dissolved, bring to the boil, and brush down the inside of the pan with cold water (this will stop crystals forming). Insert the thermometer - don’t let it rest on the bottom of the pan though, or you’ll get a false reading.
- Boil the syrup (keep stirring), until it reaches 115°C (240°F). (This is the soft ball stage. If you’re not using a thermometer, you will need to test the syrup by dropping a teaspoonful into a glass of cold water. If it forms a soft ball, the syrup is ready. It should take anywhere between 10-15 minutes to reach this stage.)
- Remove the pan from the heat. The syrup will be a light gold colour.
Make the Turkish Delight:
- While the syrup is cooling slightly, place the rest of the water (250ml / 1 cup + 2 tsp) into another heavy-based pan over a medium heat, along with the cream of tartar (to stop the sugar crystallising), and the cornflour. Whisk to make sure there are no lumps.
- Whisk the mixture constantly, until it boils, and you have a very thick paste. Turn off the heat.
- Carefully, and slowly, pour the syrup into the cornflour paste, a little at a time, making sure to keep whisking. Once you’ve added in all the syrup, whisk a little more to ensure that there are no lumps, and you have a smooth, golden, semi-translucent paste.
- Scrape down the sides of the pan, or else you’ll get crusty stuff falling into the paste.
- Over a medium heat, and stirring all the time, slowly bring the paste to a boil.
- Turn the heat down to its lowest setting, and gently simmer for an hour or so, stirring every few minutes to prevent sticking. The paste will now be a deep golden colour. Turn off the heat, mix in the rosewater and food colouring (if using).
- Oil the dish or baking tin, and line with baking parchment. Oil the baking parchment.
- Pour the Turkish Delight into the prepared dish, and give it a bit of a shake to ensure the mixture gets right into the corners.
- Cover with a piece of oiled baking parchment, and leave for around five to six hours to cool and set.
Finish the Turkish Delight:
- When it’s ready, it will feel firm, and slightly tacky on top.
- Sift together the icing sugar and the rest of the cornflour into a large bowl, then sieve some of this over the surface of the Turkish Delight, until it’s all covered.
- Sieve more icing sugar/cornflour over a large chopping board or work surface.
- Turn out the Turkish Delight onto the powder, and gently peel away the baking parchment. Sieve more of the icing sugar mix over the surface.
- Using a large oiled knife, cut the Turkish Delight into 36 cubes. I’ve been told that a pizza cutter works really well for this.
- Place each cube of Turkish Delight into the bowl with the rest of the icing sugar mix, and toss them around to ensure they are all well-coated.
- Store at room temperature in between sheets of baking parchment, and covered with the rest of the icing sugar/cornflour mixture in a container with a loosely-fitting lid.
Notes
- Don’t refrigerate, or else the Turkish Delight will sweat, and become a nasty, gooey mess!
- This will keep for a good couple of months; however, the longer it's kept, the more chewy it will become. If you want it to be soft, eat within a week or two.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
JON
Thank you....thank you....thank you!!!! I have tried so many recipes with varying levels of failure. So at last to find an authentic recipe that works perfectly (and I really do mean PERFECTLY!!!). Just following the steps exactly and I ended up with a beautifully soft consistency. Even my sugar thermometer hit the 115degC mark at the 1 hour. Did I say 'Thank you'?...if not...Thank you!!!
Nico
I am really pleased you like the recipe, Jon - thank you so much for taking the time to let me know. Enjoy your lokum! xx
Jane
How long will this keep if I make it for a Christmas present?
Nico
Hi Jane,
This will keep for a couple of months but it's best eaten within two weeks of making it. If you want to give it as a Christmas present, your best bet is to make it no more than a week before you intend to gift it. Hope your recipient loves it! xx
Brooke
Hello, thank you for the recipe.
What would be the best way to store these and how long will they last?
Nico
Hi Brooke,
As it says in the recipe, store at room temperature for up to a couple of months. xx
Avia Menahem
Hey ! looks good 😀
Can i change the cream of tartar for agar agar?
i have lots of it and none cream of tartar so i thought i would ask you.
if so, how much agar agar will need?
thanks 🙂 really looking for ,aking it
Nico
Hi Avia!
Thanks for getting in touch; you could just leave the cream of tartar out, as it's there to stop the sugar crystallising. Or add ½ tsp lemon juice. Don't add any agar agar though... it has completely different properties (a gelling agent) to cream of tartar (an acid), so will ruin your Turkish Delight! Let me know how you get on! xx
Xandri
Hi, thanks so much for this page.
I'm really interested in making some of this... But I have a huge bottle of rose syrup which has been sitting partially used for ages.
It's already sugary and brightly coloured, so was wondering whether it could work in this recipe, and how to adapt it. Many thanks!
Nico
Honestly, I have never used rose syrup, so I have no idea whether it would work but I guess you could try reducing the amount of sugar to accommodate the syrup. I'd reduce by half the volume of syrup, so if were to use 100g syrup, I'd reduce the granulated sugar by 50g. But as I said, not having used it, I really don't know if it would work. In theory it should because it's just sugar, colour, and flavour but I don't want to say that it definitely would. Good luck, and do let me know how you get on! xx
Beki
I had a go at making it last night and followed all the instructions but my syrupy gloopy mixture never did go a deep golden colour , even after the full hour od simmering. I am cooking on electric if that makes a difference? What did i do wrong?
Really simple instructions though and i can't wait to master it. Im going to finish it off and cut it now but i don't think its worked. Please help ❤ xxx
Nico
Hi Beki,
So how was it in the end? Cooking on electric shouldn't make any difference, TBH. I have no idea why yours didn't turn golden - maybe the type or brand of sugar you used? Other than that, I'm honestly at a loss to explain! xx
Crow Jane
What an interesting post, I really did enjoy reading all about your knowledge of Turkish delight, I have learnt a few things! Until I became vegan only a couple of months ago, rose, then mint were my first choice flavours, UNTIL my first vegan fair where it was suggested I might like to try pomegranate flavour (though I dislike the seeds pomegranate is actually a very delicate flavour) - so I did and now I must suggest you try pomegranate flavour too as it's quite quite delicious! Now I have a great recipe I'm going to experiment! Thank you!
Nico
Thank you so much for your kind words, Jane - I really do appreciate that you've taken the time to write them. Congratulations on becoming vegan, by the way; if you need any help with anything, shoot me an email - I'll be happy to assist. Thanks also for the pomegranate inspiration - it sounds lovely, and I can definitely imagine it. I bet it's a fab colour too. I've put it on my list! xx
Pongodhall
Magic words - simple, easy, quick!
Brilliant and thank you.
Nico
Thanks so much! xx
Claire
So pretty! I Light and very filling
Nico
Thanks so much, Claire! xx
Rhian @ Rhian's Recipes
Yum I love Turkish Delight - this recipe sounds amazing! xx
Nico
It's so gawj, isn't it, Rhian? I love it too! xx
Mel | avirtualvegan.com
Turkish delight brings back happy childhood memories for me too although it was more the Fry's version and not 'proper' Turkish Delight. We now have a local Mediterranean deli that sells awesome authentic Turkish Delight but I have never made it. I might surprise my husband and make him some for Christmas!
Oh and you brought back more childhood memories with the mention of snowballs. My sister and I were always allowed one with our Christmas Dinner when we were kids and we loved it! I can't think of a worse accompaniment for a roast dinner now but at the time it was amazing! lol
Nico
And did you feel really grown-up, being allowed to have a Snowball? I did! Occasionally, my Gran would let me have a sip of her sherry in the evening (usually while Bruce Forsythe was on TV!)... I totally felt like a grown-up then! Ha ha!
Stella - The Smoothie Vegetarians
I really enjoyed reading your post! I loke Turkish Delight and it is awesome to know that it is possible to be made at home!
Nico
I was overjoyed the first time I made it at home, Stella! LOL!
Thanks so much for taking the time to stop by and leave a comment! xx
Liz @ I Heart Vegetables
I've never had any sort of turkish delight but this sounds lovely!
Nico
You've never had Turkish Delight? Oh, my - you have so missed out! Go and make some now, Liz!
Thanks for visiting yumsome - I really appreciate you taking the time to leave a comment! xx
Julianna
Wow, Turkish Delight is one of those things I have never thought of making! This is a very interesting post and has actually made me think that I could make it! Thanks so much for sharing this with us at Fiesta Friday! 😀
Nico
Hey Julianna, I'm so glad you could stop by and comment - thank you!
Turkish Delight has an air of mystique about it, which I think, makes folk assume it must be difficult to make when in actual fact, it's incredibly simple. I hope you get to make it!
Kirsty Hijacked By Twins
Wow this looks amazing, I thought it would be a lot more complicated to make! This is a must try. Thank you for sharing with #CookBlogShare x
Nico
So many people say the same, Kirsty, and yet it's far less complicated than making cakes and cookies! I hope you enjoy making (and nomming) it! 🙂
Tatum
Soooo excited to discover that traditional Turkish Delight is vegan! And so so excited to try this recipe. What a perfect Christmas treat for friends n family. Yay! I'll let you know how it goes. Thanks for such a lovely recipe and post.
Nico
Oh yes, please do let me know how you get on with it, Tatum!
I just looked at your website, and fell in love with your work. I just bought your book too, and can't wait to read it with my granddaughter when she's a little older! xx
International Elf Service
Oh my goodness - your blog!!! All your recipes have my name written all over them. I absolutely adore Turkish Delight, so I'll definitely give this a go.
Thank you!
Nico
I am so, so glad you like my stuff, Emily - thank you for your lovely, kind words! Enjoy the Turkish Delight... and don't forget to let me know when you post photos!
Angela / Only Crumbs Remain
Ooh that's brought back so many memories Nico, my grandma also served snowballs and loved Turkish Delight at christmas time. She liked them dusted rather than coated in chocolate just like you've made. Pinning, I love the idea of making a batch of these as Christmas presents!
Angela x
Nico
I love how so many of us have that shared childhood memory of Snowballs and Turkish Delight - isn't it wonderful?
I haven't made any plans for Chrimbo this year but if I do end up visiting Blighty, I think I'll make some as gifts too. Mind you, if I stay in Slovenia, I could still make some as gifts for my friends!
If you do make some, I shall look forward to seeing some pics! xx
Midgie
Oh my - I have pinned this for later as Turkish delight is one of my favourite things to eat!! Definitely going to have to have a go at this! #cookblogshare
Nico
Hey Midgie - lovely to see you here! I am so with you on it being a favourite thing to eat. It's divine!
Do let me know when you've made some Turkish Delight - I'd love to see pics!
Mandy
Really enjoyed reading this post, you write beautifully. Isn't it great to have a sweet like this that is naturally vegan - so hard to find! Mind you halva is often vegan too I think so perhaps Turkish desserts are the way to go. Your Turkish delights look gorgeous and I think would make lovely Christmas gifts - do you know how long it lasts?
Nico
Oh, I agree, Mandy - naturally vegan desserts are such a treat, aren't they? And yay for halva too! Mmmmmmmm.... so dangerously more-ish though!
Thank you for your kind words, by the way, they are really appreciated.
Regarding longevity - to be honest, in our home, it's never been around longer than a couple of weeks! I imagine that it's probably fine for a month or so. It's not going to go off - not with all that sugar(!) - but it may get a bit chewy. Perhaps I should set some aside next time I make it, just to see how long it lasts!
Choclette
Oh brilliant. I loved this post. It really resonated in so many ways. I have the same childhood Christmas connections to Turkish delight and avocaat. I loved the Fries Turkish Delight too and often spent my pocket money on it. I even dressed up as the Turkish Delight girl for the local village carnival one year. I really must try making this again - the last time it was a complete flop, but I was quite young at the time. Loved all the CS Lewis books and always wanted to go to Turkey. Still not made it!
Nico
Turkey is a beautiful country, Choclette, and the Turks, in my experience, are some of the kindest and friendliest people you could ever wish to meet. I also felt really safe there - I had no problem going for late night walks by myself. I never got hassled, and never once felt threatened.
The food in Turkey is amazing too. It's one of the few self-sufficient countries in the world, basically because it's so large, straddling two continents as it does, it has a really diverse geography, which allows it to produce a huge variety of foods.
Do you have any photos of you dressed up as the Turkish Delight girl? And were you full of Eastern promise? 😉
Corina
I always think Turkish delight looks absolutely beautiful! I'm not a big fan of rose but it certainly looks gorgeous and it's so interesting to read about how it is made. I'd never thought about that before and I didn't realise that it should be made using cornflour and that often gelatine is used instead. Thank you for sharing with #CookOnceEatTwice
Nico
Y'know, so many people have said they had no idea that real Turkish Delight is made with cornflour - I know a lot of happy vegans who are planning their Christmas treats now! LOL!
Rose definitely isn't everyone's cuppa, and I completely get that. Do you like other flavours, Corina?
Not quite the same thing but I bought a new lip balm last week, and it completely grossed me out because it contains lavender oil. It's like rubbing old lady soap on my lips! Really, really horrible. Fortunately, I managed to find an un-perfumed one (not as easy as one might think) a couple of days ago. Weirdly though, I like lavender shortbread!
Lisa Ray
Loved your post! I'm totally a Narnia fan but have never been able to get my hands on real Turkish Delight! I think I will make it this season:)
Nico
I hope you love it, Lisa - it's really worth making it yourself, especially since some of the stuff you can buy in shops isn't that fresh, and tends to be very chewy as a result. Do let me know how you get on, won't you? 🙂
Becca @ Amuse Your Bouche
I love that you made vegan Turkish delight!! I do love the stuff - it's not often you find rose flavoured sweets but it works soooo well!
Nico
I have to admit to being a lover of rose flavour, Becca - one of my friends in Thailand makes rose jam, and it's gorgeous! When I lived in India, my friend, Usha, taught me how to make veg biriyani, and she always put rosewater in it. It makes such a difference!
Louise Cayzer
Turkish Delight is one of my all time favourite sweets, despite C.S. Lewis's , Edward & The White Witch. Rose is obviously my favourite too, but pistachio is a close contender.. yum!
Nico
Pistachio is lovely, Louise - it may well be the star of my next batch, if I can find any here! (Mind you, I pretty much love pistachio anything!)
Do try walnut too though, it's lovely. We have so many walnuts here in this part of the world, and they are so cheap. And work so well in Turkish Delight!
Cathy @ Planet Veggie
It's never occurred to me to try and make my own Turkish Delight - this looks fab!
Nico
Honestly, Cathy, it's so easy to make. Granted, it is a bit time-consuming but it's so worth it to have delicious fresh Turkish Delight! If you make some, do let me know, and point me in the direction of some pics!
Shelley
What a beautifully written post! And when I saw the title I thought of Narnia because that's the closest I've ever come to Turkish Delight, so that was fun to read of your connection too. I'm excited to add this to my repertoire this holiday season.
Nico
Awww, thank you, Shelley, that's so kind of you to say so!
Do let me know how you get on with it, won't you? And which, if any, other flavourings you use. 🙂 By the way, is having Turkish Delight at Christmas a thing over there too?
juli kingdon
Hi just made some and flavoured with rosewater, tasted lovely in the pan, lol. It's setting now and I will leave until the morning. irst time of making it so fingers crossed.
I always buy some at Christmas and fancied making it myself to give as gifts. xx
Nico
Ooh, so exciting - I hope the rest of it goes as well, Juli! xx