Lokum, also known as Turkish delight, is a confection made with starch and syrup that’s found in Turkey, the Balkans and parts of the Middle East. There are many varieties of this sweet treat– from plain to rosewater –and they can be studded with everything from hazelnuts to dates. I love using pomegranate juice for the sweet-tart taste and vibrant red color.
| Level: | Intermediate |
| Total: | 5 hr 30 min |
| Active: | 1 hr |
| Yield: | 24 servings |
| Level: | Intermediate |
| Total: | 5 hr 30 min |
| Active: | 1 hr |
| Yield: | 24 servings |
Ingredients
- Vegetable or canola oil, for the pan and spoon
- 2 cups pomegranate juice
- 1 cup cornstarch
- 2 cups sugar
- 1 tablespoon lemon juice
- Desiccated coconut (or a mix of 1/4 cup confectioners’ sugar and 1/4 cup cornstarch), for dusting and topping
Instructions
- Brush the bottom of an 8-inch square baking pan with oil and set aside.
- Mix the pomegranate juice and cornstarch in a medium bowl until combined; set aside.
- To make the syrup, heat the sugar and 1 cup water in a large saucepan over medium heat. Bring to a boil and simmer until the syrup reaches 255 degrees F, 15 to 20 minutes. The syrup will be thick and light colored. Stir in the lemon juice to combine.
- Slowly add the pomegranate juice mixture about 1/4 cup a time, whisking well after each addition until fully incorporated before adding more. Reduce the heat to low and simmer, whisking frequently, until the mixture is thickened and glossy with no lumps, 50 to 60 minutes. Transfer the mixture to the prepared baking pan and smooth the top with an oiled spoon. Let sit at room temperature until firm and completely cool, about 4 hours.
- When ready to serve, dust a work surface liberally with desiccated coconut. Flip the square of Turkish delight onto the coated surface and dust the top with more coconut. Slice into 1/2-inch cubes using a sharp knife. Toss the cubes in more coconut and arrange on a plate.
Reviews
I didn’t have pomegranate juice so i heated up some frozen blueberries and blended them till it was basically a juice and it didn’t set up supper well so i had to set it in the fridge to fully set so don’t do what i did but otherwise it’s a great recipe