Next week is Kurban Bayramı (Sacrifice Feast) for muslims. In Turkey lokum is one of the traditional foods of Bayrams, so I made home made lokum for this Bayram. I made it with raspberry and pistachios. You can use different flavors according to your taste. But when doind this, you shouldn’t chage the rates of the ingredients.
Instead of raspberries, you can use strawberries, blackberries or black mulberries in the same amount. For orange flavor you can use juice and grated peels of a half orange. You can also use the same amount for lemon. For rose flavor, 2-3 tablespoons rose water will be ok. For the mastic flavor you can use two small pieces of mastic, crush them while using.
You can use food coloring to give a more vibrant colourt, but do you need it for a homemade food? I thought so.
Some ingredients are used twice in the recipe, so I wrote them twice in the ingredients, it’s not a mistake. I also wrote the amounts in the preperation each time not to confuse when to use which amount.
Lokum is not hard to make, but it takes a while. Separate half a day to make it comfortably. Never leave the pot alone in the boiling phase. It gets hotter than boiling water. So be careful of yourself and keep children away from the kitchen.
There arepreperation stages in the photographs. The first photo corresponds to the seventh step of the recipe, it’s a little thick but still fluid. It starts to thicken very quickly after this point, and as it thickens, the possibility of sticking to the pot rises, so at this point we decrease the heat. The second photo shows the consistency of step 8. When you put it together with the spoon, it does not flow, it stays as it is.
As it is very hot when you first take it on the powdered sugar mixture, the sugar melts and lokum sticks to the parchement paper. So after we give shape to the lokum (pic 3 of the collage), we turn it upside down and save it from sticky parchement paper. You do not need extra starchy powdered sugar at this stage since you have plenty on, under or around it.
There is no easier way to smoothen the surface with the back of a greasy spoon. Do not touch even with the tip of your finger, it is really really hot. Lubricate the spoon again in each touch. If you happen to accidentally stick the spoon to the lokum, it will be easier to continue with a new spoon.
The hardest part of the recipe is slicing it lengthwise. For this step, choose a strong, sharp and long knife and cover it with starch+powdered sugar mixture. But still, do not panic, when it sticks to the knife a little. Hold the lokum with one hand and push the knife with the other hand gently. The chopping part is not that hard.
You can keep the Turkish delights in an airtight container for a long time. Prefer a large bowl and place them in one row, so that the delights do not overbear each other and change shape.
Enjoy the recipe…
- 2 cups of sugar,
- 3/4 cup of water,
- 1/8 tsp citric acid,
- 3/4 cup corn starch,
- 1/2 cup water,
- 10 raspberries,
- 1 handful of whole raw pistachio,
- 1/2 cup of powdered sugar,
- 1 tablespoon corn starch,
- 1 tablespoon vegetable oil.
- Take 2 cups sugar, 3/4 cups of water and citric acid into a pot,
- Constantly stirring, boil it in high heat until the sugar melts,
- After the sugar is melted, decrease the heat to low-mid and boil until it reaches a foamy texture (10-15 minutes),
- Mix 3/4 cups of corn starch and 1/2 cup of water in a bowl until starch melts,
- Take a ladle of boiling syrup and add to the starchy water and mix quickly,
- Add the mixture to the syrup and mix quickly,
- Add raspberries and cook until the mixture thickens a little bit (pic. 1 of the collage photo),
- Decrease the the heat and cook until completely thickens (pic 2 of the collage photo),
- Chop pistachios coarsely and add into the lokum mixture and stir well,
- Mix 1/2 cup of powdered sugar and 1 tablespoon corn starch in a bowl,
- Sprinkle half of the mixture with a strainer as a thin layer on a baking sheet covered with parchement paper,
- Take the lokum mixture oto the corn starch+posdered sugar mixture,
- Cover the back of a spoon with vegetable oil and with the oiled back of the spoon give a rectengular shape to the mixture (cover the spoon with oil every time you touch to the mixture),
- Sprinkle the remaining powdered sugar + corn starch mixture over,
- Spread a piece of parchement paper on top and turn the lokum upside down and carefully remove the parchement paper underneath it,
- If there is any spots without starch+powdered sugar, sprinkle some and cover the spots,
- Set aside in the fdidge for 20-30 mins. (until solid),
- Remove from the fridge and slice it at the desired size,
- Coat each side with powdered sugar + starch mixture.