Turkish Delight Slice | Easy No Bake Slice Recipe (2024)

FAQs

What is traditional Turkish delight made of? ›

Turkish delight or lokum (/lɔ. kʊm/) is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.

Calories: Turkish Delight is calorie-dense, meaning it provides a high number of calories in a relatively small portion, primarily from sugars and carbohydrates. Dietary Fibre: Traditional Turkish Delight contains little to no dietary fibre essential for healthy digestion.

Unless you're an expert candy maker then a candy thermometer is helpful to get to the proper hard ball sugar stage (250°F) for setting this candy. If it hasn't set, allow another 8 hours or if possible another day to set; as humidity, coolness of the room may impact drying time. .

Most recipes for Turkish delight use cream of tartar, many insisting that it's very important for the recipe.

Turkish Delight, also known as Lokum, is a popular confectionery originating from Turkey. In simple words, it is a jelly-like soft nougat bar mainly made from starch and sugar and typically flavoured with rosewater, lemon, or other fruit flavours.

Shelf Life of Turkish Delight

Generally, Turkish Delight can last for up to three months if stored properly. If you purchase Turkish Delight from us it's best to consume it within a month or two of purchase. The fresher it is, the better it will taste.

This sweet treat isn't just a delight to eat but has many benefits. Due to the fact that Turkish Delight is a carbohydrate source, doctors actually recommend that kidney patients eat this tasty treat.

The best way to enjoy Turkish delight is by only eating a small amount of it at a time. Although Turkish delight is delicious, it isn't the healthiest of treats, and consuming too much of it in one go can cause a sugar rush.

Turkish Delight is made from a sugar syrup and starch milk mixture that is cooked for five to six hours, at which point the flavor is added.

Don't Store Your Turkish Delight In The Fridge

Your refrigerator will draw more moisture out of your Turkish delight, causing it to sweat even after it has stabilized at room temperature. Turkish delight is best stored in a cool, dry place, away from direct sunlight.

What happens if you freeze Turkish delight? ›

Store Turkish Delight Slice in an airtight container in the fridge for up to 1 week. Alternatively, store it in the freezer in an airtight container for up to three months.

Turkish Delight, or lokum, is a gel-like candy, made from cornflour (cornstarch) and sugar. It can be flavoured with aromatics, such as rose or lemon. Or with nuts. For example, walnuts, or pistachios.

You can replace citric acid with white vinegar or lemon juice. Use around 1/3rd of a cup of white vinegar, or around 1/3rd of a cup of lemon juice. You will get a mild to moderate flavor of the substitute acidifying agent.

As you will need to add rose water & optional colouring, the mix needs to be quite chewy. Take the saucepan off the heat if the mixture is really chewy. You need to add rose water & colouring.

Turkish delight is naturally very sweet, which is why a zingy citrus flavor, such as lemon, pairs perfectly with it. When it comes to the more traditional Turkish delight flavors, lemon is often one of the less sweet varieties, making it perfect for those people who find rose Turkish delight too sweet.

Traditional Turkish delight is 100% vegan; however, some modern recipes now use gelatine as a setting agent. This means that although a Turkish delight recipe may be dairy-free, it still might not be vegan if gelatine has been used in the recipe.

Whilst the origin of the sweet treat isn't exactly known, production can be traced back to Turkey as early as the 1700's, hence the name Turkish Delight.

Originally a Turkish confection, it's been adopted by Greeks as their own. You can find varieties with mixed nuts, almonds or pistachios but I've always been told those are more Turkish recipes than Greek. You'll find loukoumi everywhere in Greece where it's offered to guests as a sweet treat.