Chef´s Choice – Turkish Cuisine – Turkish Delight (Lokum)

Chef´s Choice – Turkish Cuisine

Turkish Delight (Lokum)

turkish-flagTurkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, köftes and a wider availability of vegetable stews (Türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as Baklava, Söbiyet, Kadayıf, and Künefe.


  • 500 g white sugar
  • 8 sheets gelatin, broken into halves
  • 50 g icing sugar, sieved
  • 1 tbsp cornstarch
  • 1/4 tspn cream of tartar (Potassium bitartrate)
  • 1 tspn flavouring essence (rose water, alternatively Bergamot orange or lemon extract)
  • few drops of pink or yellow liquid food colouring (if desired)
  • icing sugar for decoration


Pour 300 ml of water into a cooking pot and add the gelatine sheets. Leave it for about 5 minutes, then heat the pot on medium heat and stir gently until the gelatine melts.

Turkish Delight

Add the sugar and stir until it has dissolved. Increase the heat and bring the mixture to a boil, then reduce the heat and simmer it, stirring occasionally, for about 20 minutes.

Mix the icing sugar, corn starch and cream of tartar in a bowl, then stir the whole lot into the sugar/gelatine mixture.

Remove the pot from the heat and add flavouring essence and food colouring.

Pour the syrup into a big enough non-adherent baking dish and leave it in a cool place over night.

Remove the hardened mixture from the baking dish and cut it into small cubes using a wet knife.

Place icing sugar in a bowl. Roll the Turkish delight cubes in it until they are evenly coated.

You can store the Turkish delight in an airtight container in the fridge for up to 1 week.

About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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