Lakhoum, Also Known As Turkish Delight

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“You can substitute any concentrated fruit puree for the orange/lemon, etc”
64 1"x1"

Ingredients Nutrition

  • 1 rind of medium lemon, finely grated
  • 14 cup lemon juice
  • 3 cups sugar (superfine)
  • 4 ounces water
  • 2 tablespoons gelatin (or agar agar or guar gum)
  • 8 ounces water
  • 23 cup cornstarch
  • 1 tablespoon rose flower water (or one teaspoon rose extract or food grade)
  • 3 drops red food coloring
  • 12 cup confectioners sugar


  1. For orange flavored candy, substitute for the lemon and rose flavors -.
  2. Rind of 1 medium orange.
  3. 1/4 cup (2 fl oz) orange juice concentrate.
  4. 3-4 drops of orange flower water.
  5. Other flavors may be used, concentrated syrups, blackcurrant, orgeat, strawberry, cherry and raspberry. Use about 1/4 to 1/3 cup of syrup or strained fruit puree.
  6. Line base and sides of an 8 inch square cake pan with aluminum foil, leaving the edges of the foil extending out over the edges of the pan.
  7. Brush or spray foil with canola oil or melted butter.
  8. Remove white pith from citrus rinds.
  9. Combine the rind, juice, sugar and water in large pan with a heavy bottom.
  10. Stir over medium heat without boiling until the sugar has completely dissolved.
  11. Brush the sugar crystals that form on the sides of pan with a wet pastry brush.
  12. Bring to a boil, reduce heat slightly and continue boiling without stirring for 5 minutes or until a teaspoon of the mixture dropped into cold water forms long threads.
  13. If you are using a sugar thermometer it must reach 221°F
  14. Combine gelatin with 1/2 cup (4 fl oz) extra water in a small bowl set over barely simmering water.
  15. Stir until dissolved.
  16. In a separate bowl combine cornstarch with the remaining water and mix until smooth.
  17. Add both the gelatin and cornstarch mixtures to the sugar syrup.
  18. Stir the mixture over medium heat until the mixture boils and clears.
  19. Stir in the flower water or rose water and a few drops red food coloring.
  20. Strain mixture through a fine mesh strainer into the foil-lined cake pan.
  21. Refrigerate over night.
  22. When firmly set, turn out onto a cutting board sprinkled with confectioners sugar.
  23. Peel off the foil and cut the confection into cubes.
  24. Roll cubes in confectioner's sugar.
  25. Store in an airtight container.

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