Lokum
(локум, Rahat lokum, Rahat locoum, Manjar Turco, Delícia Turca, Bala de goma Síria, Bala de goma Árabe, Turkish Delight)
Lokum are succulent, sugary cubes from Türkiye based on a gel of starch and sugar. Traditionally, lokum is flavored with rose water, lemon, bergamot orange, mastic, or mint, but the Turkish favorite remains a lokum of plain jelly combined with pistachios.
There are also other varieties, using ingredients such as cinnamon, dates, hazelnuts, or walnuts. These cubes are typically offered with tea and coffee after breakfast, lunch, and dinner in most Turkish homes. The sweet treats were invented by Bekir Affendi, who came to Istanbul in 1777 from Anatolia.
His first shop, Haci Bekir, is still in business, run by his descendants. The name of these sweets comes from the Arabic term rahat-ul hulkum, meaning heal or soothe the throat. Its other popular name, Turkish delight, was coined in the 18th century when an English traveler took some of the sweets back home, and since he couldn't pronounce the Arabic name, he coined his own term.
The original recipe called for corn flour, refined beet sugar, honey, and water. The treat soon gained popularity, and today it is one of the most famous symbols of Türkiye.
Types of Lokum
Pairing tips
Türk Kahvesi
Extra finely ground roasted coffee beans are combined with cold water (and, optionally, sugar) in a traditional coffee pot called cezve or ibrik, and ... Read more
Recipe variations
Basic Rahat Lokum
READY IN 40minThis recipe describes a basic method of rahat lokum preparation with classic ingredients such as corn starch, sugar, lemon juice, and rosewater, while the use of gelatin is a modern addition. It is adapted from a popular Turkish cooking blog ozlemsturkishtable.com, the author of which is Ozlem Warren, an author and connoisseur of Turkish cuisine and the Gourmand Award winner.
Pistachio Rahat Lokum
READY IN 45minTradition and modernity meet in this rahat lokum recipe. Pistachios are the main ingredient, and it's recommended to use the ones coming from the Turkish city of Antep, known to have the best pistachios in the country. Cornstarch is, in this case, replaced with semolina and industrial pistachio pudding, and water with milk, which makes the preparation quick and quite easy.
Orange Rahat Lokum
READY IN 40minThe following is a recipe for a great refreshing fruit lokum flavored with orange and lemon juice. The preparation is much the same as with most lokum recipes and thickened with starch. When finished, the lokum is cut into squares and rolled in powdered sugar.
Lokum Authentic recipe
This recipe describes a basic method of rahat lokum preparation with classic ingredients such as corn starch, sugar, lemon juice, and rosewater, while the use of gelatin is a modern addition. It is adapted from a popular Turkish cooking blog ozlemsturkishtable.com, the author of which is Ozlem Warren, an author and connoisseur of Turkish cuisine and the Gourmand Award winner.
WHERE TO EAT The best Lokum in the world (according to food experts)
