Name: Turkish Delight with Rosewater and Pistachios (Lokum) Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 7 h 30 min
Cuisine: Middle Eastern
Ingredients: 4 cups granulated sugar; 2 cups water; 1 1/4 cups cornstarch (plus extra for dusting); 2 1/2 cups water; 1 tsp cream of tartar; 1 tbsp rosewater; 1 cup shelled pistachios, roughly chopped; Powdered sugar; Cornstarch (a bit for coating)

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Introduction

Turkish Delight with Rosewater and Pistachios, also known as Lokum, is a classic Middle Eastern sweet renowned for its delicate floral aroma and chewy texture. This homemade version captures the traditional flavors with a fragrant rosewater essence and crunchy pistachios. It’s a delightful treat perfect for sharing or gifting.

The image shows a white square plate filled with small square sweets arranged neatly in rows. Each sweet has two layers: the bottom layer is thick and dense with a golden green color made of crushed pistachios, giving it a rough texture, while the top layer is smooth and pink, dusted lightly with finely chopped nuts and a few whole pistachio pieces on top. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups granulated sugar
1 1/4 cups cornstarch (plus extra for dusting)
4 1/2 cups water, divided
1 tsp cream of tartar
1 tbsp rosewater
1 cup shelled pistachios, roughly chopped
Powdered sugar, for coating

Instructions

Step 1: In a saucepan, combine 2 cups of water with the granulated sugar. Heat over medium heat until the sugar dissolves, then bring to a boil without stirring. Continue boiling until the syrup reaches 240°F (115°C) on a candy thermometer.
Step 2: In a separate pot, whisk together the remaining 2 1/2 cups water, cornstarch, and cream of tartar until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a gel-like consistency.
Step 3: Slowly pour the hot sugar syrup into the thickened cornstarch mixture while stirring continuously. Keep cooking and stirring for 45 to 60 minutes, until the mixture turns golden and becomes very thick.
Step 4: Stir in the rosewater and chopped pistachios until they are evenly distributed throughout the mixture.
Step 5: Pour the mixture into a parchment-lined square pan, smooth the top, and let it set at room temperature for at least 6 hours, preferably overnight.
Step 6: Once set, use a sharp knife dusted with cornstarch to cut the Turkish Delight into small squares. Toss the pieces in a mixture of powdered sugar and a little cornstarch to coat them completely.

Tips & Variations

For a different nut option, try substituting pistachios with toasted almonds or walnuts.
If you prefer a stronger floral flavor, add up to 2 tablespoons of rosewater, but be careful not to overpower the balance.
Dust the finished pieces generously to prevent sticking and to enhance presentation.
Use a silicone spatula for stirring to prevent sticking and make cleanup easier.

Storage

Store Turkish Delight in an airtight container at room temperature for up to 2 weeks. To keep pieces from sticking together, separate layers with parchment paper. When ready to enjoy, no reheating is necessary as it is traditionally served at room temperature.

How to Serve

A white square plate holds small square sweets arranged neatly in rows, each piece has two layers: the bottom layer is thick and crumbly with a rough texture filled with green pistachio nuts, while the top layer is smooth and pale pink with a slightly glossy finish sprinkled lightly with crushed pistachios. The background surface is white marbled, adding a clean and simple feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Turkish Delight without pistachios?

Yes, you can omit the pistachios if you prefer a plain version or substitute them with other nuts or dried fruit for variety.

What if I don’t have a candy thermometer?

While a candy thermometer is ideal for precision, you can test the syrup by dropping a small amount into cold water. If it forms a soft, sticky ball, the syrup is ready.