A recipe from Gemo
Lokum (Turkish Delight)
Classic Turkish lokum made as a slow-cooked sugar and cornstarch gel, scented with rosewater, optionally folded with pistachios, then cut into soft cubes and dusted with powdered sugar and starch.
Method
- 01
Line a 20 cm square pan with parchment. Mix 40 g of the cornstarch with 80 g powdered sugar in a bowl, then dust the pan generously with some of this coating mixture.
- 02
In a heavy saucepan, combine the sugar, 250 ml of the water, and the lemon juice. Warm over medium heat until the sugar dissolves, then boil without stirring until the syrup reaches 126°C on a candy thermometer, about 12-15 minutes.
⏱ 15 min
- 03
While the syrup cooks, whisk the remaining 150 g cornstarch and the cream of tartar with the remaining 350 ml water in a second heavy saucepan until smooth.
- 04
Cook the starch mixture over medium heat, whisking constantly, until it thickens into a glossy paste with no lumps, about 4-5 minutes.
⏱ 5 min
- 05
Slowly pour the hot syrup into the starch paste, whisking constantly until fully combined. Reduce the heat to very low and cook, stirring often with a heatproof spatula, until the mixture is thick, glossy, pale golden, and pulls away from the pan in heavy ribbons, about 45-55 minutes.
⏱ 50 min
- 06
Remove from the heat and quickly stir in 2 tablespoons rose water and 80 g pistachios, if using. Taste a tiny cooled dab first if your rose water is very strong, then add more only if needed.
- 07
Scrape the hot lokum into the prepared pan, smooth the top with an oiled spatula, and leave it uncovered at cool room temperature until firm, at least 8 hours or overnight.
- 08
Dust a board with more coating mixture. Turn out the lokum, peel away the parchment, cut into about 24 small cubes with an oiled knife, and toss each cube in the powdered sugar-cornstarch coating so the pieces do not stick together.
Nutrition
