Turkish Delight
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The Tale of Turkish Delight
Story updated
Turkish delight (lokum) is often credited to confectioner Bekir Efendi, founder of Hacı Bekir, who reportedly refined the gel-like sweet in Istanbul in the late 18th century, though sugar-and-starch confections existed in the region earlier. It became famous internationally after European travelers brought it home in the 19th century.
Ingredients
Scale:· 12 servings
- 2 cups sugar
- 1.5 cups water, divided
- 1/4 cup lemon juice
- 1 cup cornstarch
- 1 tsp cream of tartar
- 1 tbsp rose water
- 1/2 cup chopped pistachios
- Powdered sugar and cornstarch, for dusting
Instructions
- 1Boil sugar, 1 cup water, and lemon juice until it reaches a light syrup, then set aside.
- 2In a separate pot, whisk cornstarch, cream of tartar, and remaining water into a smooth paste, then cook over medium heat, stirring constantly, until it thickens into a gel.
- 3Slowly whisk the hot sugar syrup into the cornstarch gel and continue cooking, stirring constantly, for 30-40 minutes until thick, glossy, and pale amber.
- 4Stir in rose water and chopped pistachios.
- 5Pour into a greased pan dusted with cornstarch and let set at room temperature for several hours or overnight.
- 6Cut into cubes and toss in a mixture of powdered sugar and cornstarch before serving.
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