Make Turkish Delight At Home! | Delicious and The Easiest Lokum Recipe

Today, I’ll show you how to make pistachio Turkish delight, or Lokum. Anyone who comes to Istanbul, one of the thing they take back is Turkish Delight! You might think it’s really hard to do, but using simple ingredients, you can create this soft and nutty treat right in your kitchen. Perfect for sharing or enjoying on your own, this recipe brings the traditional taste of Turkish sweets to your home. Impress your friends and family with this authentic and delicious treat!

Turkish Delight

1 kg. granulated sugar
1 liter of water, 4.5 cups
4 gr. cream of tartar
1 g lemon salt
200 gr. wheat starch, 2 cups
200 g pistachios
Powdered sugar

•⁠ Pour granulated sugar and water into a medium-sized pot, stir and boil.
•⁠ ⁠After it starts to boil, add cream of tartar and mix.
•⁠ Sift the wheat starch and crush it with 1 cup of water until it becomes smooth.
•⁠ ⁠Remove the mixture from the heat and add the starch water mixture, stirring until it is well combined.
•⁠ ⁠Put the pot back on low heat.
•⁠ ⁠Condense for at least 15 minutes, always stirring in the same direction and at the same speed. 
•⁠ There are three tests to understand that the Turkish delight has reached its perfect consistency.

Test 1: If the part of the Turkish delight extending from the spoon remains thin, long and pointed when you lift the spoon, it is not done. If it is thicker and falls into balls, it is cooked. 
Test 2: Pour some granulated sugar on 1 spoon of the mixture, if it still absorbs the sugar and becomes transparent, it is not done yet. If the sugar stays as it is, it’s done.
Test 3: Drop a piece of the mixture into ice water, if it looks soft and tends to melt, it means it hasn’t happened yet. If it has a structure that maintains its shape and does not melt, it is done.

•⁠ ⁠When the Turkish delight is ready, prepare the tray in which you will pour it before you start cooking.
•⁠ ⁠Lay baking paper on a tray, sprinkle starch on it, pour the Turkish delight and spread it roughly.
•⁠ ⁠Then sprinkle some more starch and cover the baking paper on the Turkish delight.
•⁠ ⁠Use a rolling pin or wet your hands and roll it out to a thickness of one and a half centimeters and smooth the top.
•⁠ ⁠After waiting for it to cool down thoroughly, chop it as you wish.
•⁠ Sprinkle powdered sugar and starch on top by mixing equal amounts. It can be eaten this way for about four to five months without any problems.

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hello everyone today I would like to teach you how to make Turkish delight real very nice Turkish delight you might think it’s really hard to do I know all over the world it’s really expensive and anyone who comes to Istanbul one of the things that they take back is Turkish delight I think you should also take Turkish tea it’s very nice now the Bayram is coming in bayram’s we always go to our relative loved ones Elder ones houses and the first thing that is done is either give a lokum or a chocolate Lokum Turkish delight is our one of the best traditions and because Bayram is coming I wanted it to be a way to celebrate it with you probably in around 40 minutes we’re going to prepare the Turkish delight if you’re ready we can start it’s actually quite easy and I have to tell you okay it has a bit of sugar I put a liter of water a kilo of sugar which is about 4 and 1/2 cups to melt it first I put it on the heat the pot I use is a copper one inside is steel why do I use a copper one because the heat goes up easily and it goes down really fast if it’s a thick bottom pot then when I turn it off it will keep on heating up but I don’t like that the sugar doesn’t like that as well first on high heat melt the sugar as you can see it looks like rakı uzo because the sugar hasn’t melt yet but it’s going to be seethrough very soon as it’s boiling here I have 200 g of starch it could be corn starch it could be rice starch it could be wheat this one is together with wheat and to that I’m going to add 200 mL of water when I whisk it the starch is going to melt and going to be Ayran like we melt it together with water so that it doesn’t curdle and Clump okay it’s ready like this meanwhile while I’m waiting for it to Bubble Up I want to show you in old magazine Jamie they were also publishing in Turkey and I used to write in it and this is me younger probably 10 years or something or a little less than 10 years yes okay how to make plain lokum and then how you can make different kind of things like a fortune cookie open the lokum with a bit of dough make it thin and put something a note and make it like a fortune cookie or make a hot peppery lokum and wrap it around the steak and becomes a Micheline star restaurant recipe or make a mosaic cake like this or melt it in Tangerine water and make a sorbet amazing lots of other things that you can make with lokum but I first want to show you the basic one so now as it’s boiling I’m also going to add creme tartar creme tartar is a little different than tartaric acid but creme tartar is very essential how much it is is measured for 1 kilo of sugar I’m going to add 4 G of creme tartar which is around around a heap teaspoon and a little more and 1 G of citric acid in Turkey we call that salt of lemon this helps it to thicken as well now as it’s really really boiling at these babies so the chemical reaction starts and finishes in the old days when otoman Empire was making the Turkish delight everyone was wondering how does it work and they’ve tried many things but they didn’t think about this tartaric acid so weren’t able to do it for for a while I take the boiling syrup from the heat while this is happening I don’t want it to clutter I’m pouring it and at the same time mixing it as you can see it was really soft it’s going to eventually thicken a bit at this time I’m whisking it for it to not too caking like cluttering and lumping we don’t want that actually creme tartar helps that it’s an anti-caking agent it’s actually antibacterial it increases the life expectancy of the Turkish delight also together with starch stabilizer and thickener immediately the starch and water changed its shape but still this is very watery so I’m going to put this on the heat but not the biggest one a little smaller one the medium size and medium heat and change my whisk and always mix it the same side don’t forget the sides if you have that burning sound it’s not good so in medium heat I’m going to turn it and and turn it make sure the bottom doesn’t stick but always to the same side it starts to look like Turkish slide but it’s rather soft and smooth as you can see it’s with little triangles it’s dropping in little lumps as it’s going to go thicker the falling is going to change the thickness is going to change and I’m going to have three tests that will show whether this is ready three rules how do we understand that it is done if it falls like a big lump round lump and heavy one then it’s done if it falls slowly and smoothly it’s not done yet secondly we’ll put it like this and we put a bit of sugar on top the sugar stays on top like this it doesn’t melt so it means that it is already ready third we take a piece of the delight and you put it in the water and if it stays as the same shape as it goes cold and doesn’t melt in this case it doesn’t it means that our Delight is ready to be packed finally before it goes away if you want the Delight to be for example with pistachios we put pistachios if you want it to be let’s say with a bit of mustic before it goes thick we put a bit of mustic and it gets that mastic flavor if you want it to be Rosy you can put some rose water together with rose today I want to make a plain pistachio traditional Turkish delight so this is almost ready [Music] unfortunately we have a tray with some spots but the thing about the tray is it’s not too high so that I can shape it easily and here to the bottom I put some wheat starch but you can do it with rice starch you can do it with potato starch or corn Mr Furkan can you help me this is as it goes thick we need help for it to get in yes and to shape this I’m going to wet my hand normally the Turkish delight makers would go crazy when I said don’t put water on but this is the easiest way to shape it so not with too much water I wet my hand and let it get the shape of the tray then on top of this I’m going to put a bit of starch as it dries it’s going to soak a bit and it’s going to harden eventually as it goes cold not too much if it’s too much when you hold it it becomes with girch girch that weird feeling with the starch you have so I don’t put it too much this is going to go cold totally after it goes cold totally I’m going to separate it from the tray put it on a wood layer and let it sit overnight why it thickens up and gets better then I put some more this time not starch but powdered sugar on top now I get a big knife the biggest I can find if you have just a chef’s knife that would be okay let it have some starch and powdered sugar so that when I cut it will be easily why I use a long knife I don’t want to go back and forth so first one I cut like this it will separate same again to the sides cut again here we go can you cut it with the normal knife yes I can show it how like this but I shouldn’t go back and forth I just have to do it in moves yeah like this when we look at the sides sides are still without starch and without powdered sugar so it more powdered sugar and make sure that the sides also are covered gather all of them together same thing this way voila you have your Turkish delight that you have made from scratch at home uum uum some of the Turkish delight that we would find would be very chewy but originally these ones are a bit softer the thing about it is the original name Lokum means it goes through your throat easily so this really does that it’s going to be really tasty and the crunchy the taste of the pistachos are rather nice they might not be like perfect squares like that but good I have one that I have done yesterday for example this one is it’s set for a longer time as you can see it thickens up so resting it overnight is much better easier to cut and when you cut it it keeps the shape a bit more so this is the basic recipe for Turkish delight but I want to say it again we can do so much the world can do so much with Turkish Delight in a different way use it with steaks use it as a fortune cookie many many more so this is the basic you can go crazy with it hope you’ve enjoyed it if you’ve enjoyed it you know what to do the summer is coming the Bayran is coming for the ones who are celebrating the Bayram with happiness and honor so great there are places in this world right now where people are going to celebrate their Bayram with a bit of grief because of these wars around our prayers are with them take great care