Turkish Delight Tips

Jan 20, 2025

Turkish Delight traces its origins to the Ottoman Empire in the late 18th century. While sweets had been a significant part of Middle Eastern and Anatolian cuisine for centuries, lokum as we know it today, was developed during this time.  The creation of modern Turkish Delight is often credited to Bekir Efendi, a confectioner who migrated from Anatolia to Istanbul. In 1777, he opened a shop in the city that became renowned for its sweet creations.

It became a customary part of celebrations, weddings, and festivals, often paired with Turkish coffee.  Turkish Delight remains a symbol of Turkish hospitality, often served with tea or coffee.

Today, you’ll find an array of innovative flavours and combinations, from pomegranate to chocolate-coated varieties, while traditional recipes are still cherished.

Jacqueline Bellefontaine from Only Crumbs Remain is the daughter of an award-winning master baker and a cookery writer for over 25 years. She shares her tips on making Turkish Delight.

“It is not difficult to make your own homemade Turkish delight but it does require a bit of patience as it requires long slow cooking with frequent stirring.”

Her favourite flavours are mint, lemon or vanilla with pistachio nuts. You can also flavour with fruit extracts such as raspberry. Nuts can be added at the same stage you add the flavour as well as a suitable food colouring.

 

COOKING THE TURKISH DELIGHT

It is made by combining sugar syrup with a cornflower mixture which is then cooked together very slowly until it forms a dense sticky Jelly. 

Here are the turkish delight tips:

  • When combining the sugar syrup with the cornflower mixture, this should be added slowly to avoid any lumps. Add the syrup in small quantities and beat well until completely smooth. Do not be tempted to rush this step.
  • Once combined, the mixture is then boiled very gently until the mixture forms a very thick jelly and turns a golden amber colour. This will take at least an hour and here is where you will need to be patient.
  • Stir frequently, every minute or two, particularly towards the end and always taking care to make sure you get right into the corners of the pain. I find it best to use a wooden spoon at this stage as I find the balloon whisk does not get right into the corners and it is here that the mixture will tend to burn.
  • Once cooked, the Turkish delight is then flavoured and a little food colouring can be added at this stage too.
  • Pour into a tin and allow to set for at least 6 hours or up to 24 before cutting into squares and dusting with an icing sugar and cornflour mixture to prevent them from sticking together.
  • Leave out to dry for 24 hours before packing into a loosely covered container at cool room temperature.  Airtight containers are not the best as Turkish delight tends to sweat. It will keep for up to a month.