Turkish delight, or lokum, is a soft, chewy confection made from sugar and starch, flavoured with ingredients such as rosewater, citrus or pomegranate and often studded with nuts. It is cut into small cubes, dusted with powdered sugar and served with Turkish coffee or tea, especially when welcoming guests.
Here is a brief look at where it comes from, the main types and flavours, how to keep it fresh and how to serve it the way it is done in Turkish homes.
A short history of lokum
Gel-like sweets made from sugar, starch and flavourings have been made in the region for centuries. The version we know today is closely linked to Ottoman Istanbul. Confectioner Hacı Bekir, who opened his shop in the city in the late 18th century, is widely credited with refining the recipe and making lokum famous. A confectionery bearing his name still operates in Istanbul today.
The Turkish name comes from the Arabic rahat al-hulkum, often translated as "comfort of the throat". In the 19th century, European travellers brought boxes home and it became known in English as Turkish delight. Many readers in Canada first heard of it in C.S. Lewis's The Lion, the Witch and the Wardrobe.
What is Turkish delight made of?
The base is simple: sugar, water and starch, cooked slowly while stirring until it thickens into a clear gel. Flavourings, colour and nuts are added, the mixture is poured into trays to set, then cut into cubes and dusted with a mix of powdered sugar and starch so the pieces do not stick together. The long, slow cooking is what gives good lokum its soft, slightly elastic bite. Ingredients differ between producers, so check the package for the full list and allergen information.
Popular flavours and types
- Rose (gül) – the most traditional flavour, fragrant and delicate.
- Pomegranate (nar) – fruity and slightly tart.
- Plain or vanilla – mild and sweet, a favourite with children and anyone new to lokum.
- Lemon and orange – fresh citrus flavours.
- Mastic (damla sakızlı) – flavoured with the resin of the mastic tree, with a pine-like aroma.
- Nut-filled – with pistachios, hazelnuts or walnuts; the double-roasted çifte kavrulmuş style is cooked longer for a firmer, richer texture.
- Coconut-coated or cream-filled – modern variations you will see in Turkish sweet shops.
In our Turkish delight collection you will find Malatya Pazarı lokum in rose, pomegranate and vanilla, in 350 g boxes.
How to store Turkish delight
Lokum is best kept soft and dry, so a few simple rules apply:
- Keep it airtight. After opening, close the box tightly or move the pieces to an airtight container with their powdered sugar.
- Store at room temperature in a cool, dry cupboard, away from sunlight, the stove and the dishwasher.
- Avoid the fridge. Cold and moisture make lokum harden and the coating turn sticky.
- Re-dust if needed. If pieces start to stick, toss them in a mix of icing sugar and cornstarch.
- Enjoy it fresh. Check the best-before date on the package and eat opened lokum within a few weeks for the best texture.
How to serve Turkish delight
With Turkish coffee
The classic pairing is one or two pieces of lokum on the saucer next to a cup of Turkish coffee and a glass of water. Sip the water first, then the coffee, and use the sweet to soften the coffee's strong, bitter notes. Rose lokum is the traditional partner for coffee. Our guide on how to make Turkish coffee covers the brewing, and our coffee cup sets include 6-person and 2-person sets that leave room on the saucer for a sweet.
With tea
Lokum is also offered with Turkish tea, especially in the afternoon. A small plate in the middle of the table works well for a group.
For guests and holidays
During Bayram (Eid) visits and other celebrations, lokum is offered to every guest, often alongside kolonya. It is also a common gift to bring when visiting someone's home. Our Turkish gift guide has more ideas.
Choosing a lokum dish
Serving lokum from its box is fine for family, but a proper dish makes it feel special. Traditional Turkish delight dishes are often covered or domed, which keeps the pieces from drying out between servings and looks beautiful on a tray. Our Ottoman-style serveware from ACAR includes oval, boat-shaped, swan and domed lokum dishes in silver tone, gold tone, tinned and antique finishes, along with matching sugar bowls.
A few serving tips:
- Cut large pieces in half so guests can take a small bite.
- Offer toothpicks or small dessert forks, since the powdered sugar gets everywhere.
- Put out two flavours, one classic such as rose and one milder such as vanilla.
- Top up the dish with a little fresh powdered sugar before guests arrive.
Frequently asked questions
What does Turkish delight taste like?
It is sweet and soft with a gentle chew, a little like a firm jelly. The flavour depends on the type: rose is floral, pomegranate is fruity and vanilla is mild.
Should Turkish delight be refrigerated?
No. Keep it in an airtight container at room temperature in a cool, dry place. The fridge makes it hard and sticky.
Is Turkish delight the same as lokum?
Yes. Lokum is the Turkish name and Turkish delight is the English name for the same sweet.
How do you serve Turkish delight with coffee?
Place one or two pieces on the saucer beside the cup, along with a glass of water. Guests sip the water, enjoy the coffee and eat the lokum alongside.
