Plain Turkish Delight, known as “lokum” in Turkish, is a confection that has captivated palates for centuries, reflecting historical significance and cultural traditions. Originating in the Ottoman Empire, Turkish Delight showcases the opulence and refinement of the region’s culinary heritage.
Ottoman sultans and elite society members enjoyed Turkish Delight as a luxurious indulgence. Its roots trace back to Istanbul’s royal kitchens, where confectioners crafted it from sugar, starch, and flavorings like rosewater or citrus.
Beyond royalty, Turkish Delight symbolizes hospitality and celebration in Turkish culture. Traditionally served during festive occasions, religious holidays, and special gatherings, it embodies the warmth and generosity of Turkish hospitality.
The allure of Plain Turkish Delight lies in its simplicity and elegance. Made from a few basic ingredients, it boasts a delicate texture and subtle sweetness that delight the senses. Whether enjoyed with afternoon tea or as a finale to a lavish feast, Plain Turkish Delight remains cherished by Turks and admired by confectionery enthusiasts worldwide.
Today, the art of making Turkish Delight is passed down through generations, preserving its legacy. While variations and modern twists abound, the essence of Plain Turkish Delight stays true to its roots, offering a taste of history and culture with every bite.
What Should the Ideal Turkish Delight Be Like?
Turkish Delight can be prepared in many recipes, but not all yield successful results. To make delicious and perfect Turkish Delight, a tried and tested recipe and experience are necessary. Mastery is required to achieve the soft consistency of Turkish Delight. When pressed with a finger, it should quickly regain its original form.
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Plain Turkish Delight
Ingredients
For Sherbet
For Turkish Delight
For Dredging
Instructions
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First, prepare the sherbet. Put sugar and water in a pot. Squeeze the juice of a thick slice of lemon on it and throw the lemon into the water. stir until the sugar dissolves.
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After the syrup starts to boil, reduce the heat and boil for another 15 minutes. After 15 minutes, remove the sherbet from the stove. Remove the lemon slice inside. Set the sherbet aside and let it cool.
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Add 3 cups of cold water to a separate pot. Add starch and cream of tartar and mix well and put on the stove. Continue stirring until it boils.
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After the consistency thickens, add the sherbet you have prepared slowly, stirring constantly.
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After adding all the syrup, continue cooking over low-medium heat, stirring frequently.
To prevent the pot from sticking to the floor, do not leave it unattended at this stage. -
When the Turkish delight starts to thicken, release the wire whisk. Take a spoon and continue mixing without stopping. There will be a total cooking time of 40 minutes.
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At the end of the time, your Turkish delight, which will become quite sticky, will have the desired consistency.
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Take a glass or aluminum baking tray and grease it all over with a few drops of oil. Pour the Turkish delight onto the tray and smooth the top using a spoon or spatula.
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When the Turkish delight in the tray reaches room temperature, cover it with stretch film and put it in the refrigerator and let it sit overnight.
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The next day, mix starch and powdered sugar in a plate to cover the Turkish delight. Uncover the Turkish delight on the tray and sprinkle the starch mixture on it. Separate the edges from the tray with a knife and remove the Turkish delight completely from the tray.
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Apply the starch mixture to the part of the Turkish delight that remains under the tray. Cut the whole Turkish delight first into strips and then into cubes with scissors or a sharp knife. Pour all the remaining starch mixture over the Turkish delights and mix gently to ensure that all the pieces you cut are coated in the starch mixture.
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Your plain Turkish delight is ready. You can serve it on a serving plate of your choice. Bon Appetit!
