Name: Turkish Delight (Lokum) with Pomegranate and Pistachios Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: Turkish
Ingredients: 4 cups sugar; 1 1/2 cups water; 2 tsp lemon juice; 2 cups pomegranate juice; 1 cup water; 1 cup cornstarch; 1 tsp lemon juice; 1/4 cup pistachios, roughly chopped; 2 tbsp orange blossom water (optional) or 1 tbsp rose water; 3 tbsp powdered sugar; 3 tbsp cornstarch

Jump to Recipe

Introduction

Turkish Delight, or Lokum, is a classic chewy candy flavored with pomegranate and delicately scented with orange blossom water. This recipe creates soft, luscious squares coated in powdered sugar and cornstarch for a perfect treat that melts in your mouth.

A stack of dark red, translucent cubed jelly sweets covered in a thick layer of white powdered sugar sits on a white plate with intricate patterns. Each cube has a smooth, slightly glossy texture and a few cubes have nuts embedded inside. Around the plate on a white marbled surface are scattered bright red pomegranate seeds and pale green pistachio nuts. A whole red pomegranate is placed in the blurred background, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups sugar
1 1/2 cups water
2 tsp lemon juice
2 cups pomegranate juice
1 cup water
1 cup cornstarch
1 tsp lemon juice
1/4 cup pistachios, roughly chopped
2 tbsp orange blossom water (optional) or 1 tbsp rose water
3 tbsp powdered sugar
3 tbsp cornstarch

Instructions

Step 1: Coat the inside of an 8×8″ pan with cooking spray and line the bottom with a square of parchment paper. Set aside.
Step 2: In a medium saucepan, dissolve sugar, water, and lemon juice over medium heat. Bring to a boil, then reduce heat to low and cook until the syrup reaches 240°F (Soft Ball stage), about 15 minutes.
Step 3: In another saucepan, whisk together pomegranate juice, water, cornstarch, and lemon juice. Cook over low heat, whisking often, until thickened.
Step 4: Gradually whisk the syrup into the pomegranate mixture in half-cup increments, ensuring no lumps form. Continue cooking on low, stirring often, for 45 minutes until thick and reduced.
Step 5: Stir in the chopped pistachios and orange blossom or rose water. Pour the mixture into the prepared pan, spreading evenly. Let rest at room temperature for 1 hour, then cover and refrigerate for 4 hours.
Step 6: Mix powdered sugar and cornstarch in a medium bowl. Run a rubber spatula around the pan edges to loosen the candy. Invert the pan onto a cutting surface dusted with the sugar and cornstarch mixture. Remove parchment paper and discard.
Step 7: Cut the Turkish Delight into 36 squares using a pizza cutter or sharp knife. Sprinkle the squares with more powdered sugar mixture, gently toss by hand to coat evenly.
Step 8: Store coated Turkish Delight in an airtight container at room temperature for up to 4 weeks.

Tips & Variations

For a nut-free version, omit pistachios or replace with finely crushed dried fruit for texture.
Use rose water instead of orange blossom water for a floral variation.
To prevent sticking, coat the candy thoroughly in the sugar and cornstarch mixture; you can also use finely crushed pistachios for added flavor and crunch.

Storage

Store Turkish Delight in an airtight container at room temperature for up to 4 weeks. To keep pieces from sticking, ensure they are well coated with the powdered sugar and cornstarch mixture. No refrigeration is needed once set, but keep away from humid conditions. If slightly sticky, recoat before serving.

How to Serve

A stack of six cubes of Turkish delight sits on a white plate with blue patterns; each cube is deep red and translucent with a soft jelly texture, covered unevenly by a thick layer of white powdered sugar that dusts the top and sides of the cubes. The cubes show slight variations in shape and texture with one cube revealing a small nut embedded inside, adding a touch of greenish-yellow. The plate sits on a white marbled surface, with blurred nuts and pomegranate seeds scattered around for extra color and detail, creating an inviting and rich look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit juice instead of pomegranate?

Yes, you can substitute pomegranate juice with other tart fruit juices like cherry or cranberry for a different flavor profile. Just make sure it’s 100% juice without added sugars.

What is the Soft Ball stage, and how do I know when my syrup reaches it?

The Soft Ball stage refers to a sugar syrup temperature of about 240°F. You can test it by dropping a little syrup into cold water; it will form a soft, flexible ball that flattens easily between your fingers. Using a candy thermometer is the most accurate method.