lokum

Lokum, known in English as Turkish delight, is a confection made from a gel of sugar and starch that is flavored, sweetened, and often colored. Traditional versions use a base of sugar and water thickened with starch (typically corn or wheat starch), and are flavored with rosewater, citrus, vanilla, or mastic; they are commonly cut into small cubes and dusted with powdered sugar or desiccated coconut, with nuts such as pistachios sometimes added in the center or on top.

Lokum originated in the Ottoman Empire. The earliest written recipes appear in the 18th century, and the trade in lokum grew with confectioners in Istanbul. The best-known historical producer is Hacı Bekir, whose shop in the late 18th or early 19th century helped popularize the treat. In the West it is known as Turkish delight, a name that arose from travelers and writers in the 19th century.

Regional varieties include pistachio-filled Antep lokum from Gaziantep, as well as rose, lemon, orange blossom, or vanilla varieties. Some versions include nuts, coconut, or optional coatings such as powdered sugar, cornstarch, or cocoa.

Lokum is commonly served with tea or coffee and is often presented as a gift during holidays. When kept in a dry environment, it has a relatively long shelf life.