Hello foodies! Today I’m sharing my authentic lemon hazelnut lokum recipe that’s been made in Anatolia for generations.
Ingredient List:
4 cups powdered sugar
1.5 cups water (for syrup)
1 lemon slice
2 cups water
1 cup freshly squeezed lemon juice
10g cream of tartar
115g corn/wheat starch
100g coarsely chopped hazelnuts
Powdered sugar and starch (for serving)
Written Recipe:
For syrup, boil sugar, water and lemon for 15 mins on low heat
In another pot, mix starch, lemon juice and cream of tartar
Slowly add syrup to thickening mixture
Cook for 45 mins while constantly stirring
Add hazelnuts and pour into mold
Refrigerate overnight
Cut and serve with powdered sugar
Tips:
Will stick if not stirred constantly
Adding syrup slowly is crucial
Don’t cut before completely cooled
Can serve with coconut too
Try variations with orange juice
5 Effective Hashtags:
#Turkishdelightrecipe #homemadelokum #lemondessert #Turkishtreat #easysweets
Hello and welcome to Ell’s Kitchen. Today I want to share with you my recipe for authentic Turkish delight with lemon and hazelnuts. If you like my video, don’t forget to hit the like button and two, subscribe to my channel and turn on notifications by clicking the bell icon. First, for the syrup of the locom, let’s put four cups of powdered sugar into a pot. Add 1 and 1/2 cups of water and a slice of lemon. Then, Place it on the stove. Stir occasionally until it boils. After it starts boiling, let it simmer on low heat for 15 minutes. Then remove the lemon from it and take it off the heat to let it cool. Into a separate pot, add 400 ml, 2 cups of water. 200 ml, one cup of freshly squeezed lemon juice and one teaspoon 10 g of cream of tartar. Add one cup 115 gram of corn or wheat starch and mix well. Then place it on the stove and stir continuously until it boils. When it starts to thicken, reduce the heat and slowly pour in the syrup we prepared earlier while stirring quickly. Add the syrup in several batches to prevent clumping. after adding all the syrup. Cook on high heat until it boils. After it starts boiling, reduce to medium low heat and stir very frequently. Don’t leave it unattended to prevent sticking. After the first half hour, see how it’s thickening. From now on, we don’t stop stirring and keep stirring constantly for a total cooking time of 45 minutes. As I said, we don’t stop stirring. After this point, it can easily stick to the bottom. By the way, you can use orange juice, tangerine or pomegranate juice instead of lemon juice. Or you can make it plain using just water. After 45 minutes, add 100 g of coarsely chopped hazelnuts. Mix well again and turn off the heat. I’ll use a rectangular baking dish. Let’s grease it lightly with oil using a pastry brush. Then pour the locom mixture into the dish. Look, I want to show you in the pot. It definitely didn’t stick because I kept stirring. After the locom reaches room temperature, cover it with plastic wrap and refrigerate overnight. For dusting the locom, mix two heaping tablespoons of powdered sugar and two tablespoons of starch. You can also use coconut if you prefer. The next day, we remove the locom from the mold. To make it easier to remove, I’m sprinkling some of the powdered sugar and starch mixture on top. I’m running knife around the edges. As you know, I greased the mold, but it was still a bit difficult to remove. I’m sprinkling more of the powdered sugar and starch mixture. And let’s cut the locom to our desired size. After cutting, I’ll coat them in the powdered sugar starch mixture and place on a plate. You can also coat them in coconut if you prefer. As you can see in the video, it has the perfect authentic locomist. The taste is wonderful, too. You can make it with any fruit you want. It’s absolutely delicious. Look, you can see. I recommend you try it too. For those who will try, good luck and enjoy. I’m looking forward to your likes and comments. Thank you for watching my video.
Dining and Cooking