Turkish delight (lokum)

Turkish delight, or lokum as it is called in Turkish, is the soft, chewy pieces in icing sugar that have been served with coffee in Turkey for centuries. We mainly carry Hacizade, one of the best-known producers, in everything from small boxes to kilo tubs.

Which should you choose?

The pistachio variety is the classic and the most popular – whole green pistachio kernels set into the soft mass. Rose is the most traditional flavour, floral and perfumed, and divides people into two camps. Pomegranate with pistachio is more tangy and a good entry point for those who find rose too much. Coconut is rolled in coconut instead of icing sugar, and assorted boxes give you several flavours in one tub.

We also have Turkish Delight biscuits, where lokum is set between two biscuits – a thing of its own, and one of the most popular items on the shelf.

How to serve lokum

The tradition is simple: a piece of lokum next to strong black coffee, ideally Turkish. The sweetness of the lokum and the bitterness of the coffee play off each other. With tea it works just as well. Serving it as part of a dessert table? Cut the pieces in half – they are sweeter than people expect, and half a piece is often enough.

Storage

Lokum should not go in the fridge – it turns hard and sticky. Store the tub dry and at room temperature, well closed. The icing sugar around the pieces is there to keep them apart, so don't brush it off before serving.

Questions and answers

What is lokum made of? Sugar, water and corn starch, cooked slowly into a firm jelly, flavoured and often with nuts inside. No gelatine in the traditional varieties.

Is Turkish delight gluten-free? The lokum itself usually is, being starch-based. The biscuit varieties contain wheat flour. Always check the labelling on the pack.

How long does it keep? Unopened for many months. After opening, close the tub well and the pieces stay soft for weeks.

See also halva and other Middle Eastern sweets, candy and drops and the Middle East.