Turkish delight with its soft texture, powdered sugar-covered surface and varieties enriched with roses, pistachios, fruits or spices is one of the most rooted dessert traditions in Turkey.
Known as Turkish Delight in the world, marshmallow is not only a confectionery; it is part of a much wider tradition, ranging from hospitality to festive tables, coffee treats to gift culture.
So what is Turkish lokum, how is it made and where does its history go? In this guide, we tell the story of the lokum from the Ottoman period to the present day, traditional production techniques, and the approach of Ceremony Delight to this craft.
What is Turkish Lokum?
Turkish locus is basically a traditional dessert prepared by cooking sugar, water and starch until they reach a certain consistency.
The characteristic of the locus is that it has a soft, elastic and slightly chewable structure, rather than being broken like a hard confectionery.
Although the basic recipe may seem quite plain, producing a good marshmallow requires warmth, cooking time, sugar-dye balance, and mastery.
Very different varieties of marshmallows appear when different ingredients are added, such as rose water, drop gum, fruits, nuts, and especially pistachios.
History of Turkish Delight
The history of Turkish marshmallow dates back to the Ottoman period, with examples approaching its present form.
One of the most frequently told stories about the appearance of the locus is associated with Haji Bekir Efendi, the sugar-eater who came to Istanbul in the late 18th century. Haji Bekir's production of softer textured confections using starch and refined sugar is considered a major turning point in the development of the lokum in Ottoman Istanbul.
Over time, the marshmallow spread from the palace circle to Istanbul's candy shops and from there to the daily catering culture.
The marshmallow, which began to be known in Europe through European travelers and merchants who visited the Ottoman Empire in the 19th century, became known in English as Turkish Delight.
Today, the name refers directly to Turkish delight in many parts of the world.
Where does the word marshmallow come from?
There are different explanations for the origin of the word "Lokum".
The word is thought to be related to the Arabic word "luqma", i.e. "lokma". There are narratives that the comfort used during the Ottoman period'l-hulkm or similar expressions were also associated with the marshmallow over time.
However, instead of accepting the name of the locum as a definite historical fact that it derives directly from a single expression, it is more accurate to say that the word takes its present form over time within the culture of Ottoman cuisine and confectionery.
How to Make Traditional Turkish Locum?
The secret to a good lodge lies not only in the ingredients used, but in the cooking process.
Sugar, water and starch are heated in a controlled form. As the mixture thickens, it must be constantly mixed. The goal is to achieve a smooth, shiny, elastic and balanced structure that is easily dispersed in the mouth.
Several elements are particularly important in this process:
- Cooking time:If the marshmallow is not cooked enough, it may be too soft and inflexible; if overcooked, it may harden.
- Temperature control:The controlled cooking of sugar and starch directly affects the texture of the locum.
- Mixing:The mixture needs to be rotated regularly so that it does not hold to the base and has a homogeneous consistency.
- Dinlendirme:After the marshmallow is cooked, it is molded and rested before it is cut, which is important in the formation of the final tissue.
Baked Lokum Making in Copper Boiler
In traditional marshmallow production, copper boilers are one of the equipment that has been used for many years.
High thermal conductivity of copper can help to balance temperature faster in different parts of the boiler, but it is not right to say that good locum depends only on the material of the boiler.
The main determining factor is that the recipe used, temperature control, cooking time, and the master can accurately read the consistency of the mixture.
In traditional production, the marshmallow mixture is translated over a long period of time, as the intensity of the mixture increases, this process requires more attention and physical labor.
The master determines the point where the locum is ready, not just by looking at the clock, but by looking at the brightness, resistance and consistency of the mixture.
What is the Hand Flip Technique?
Hand-turning means that the mixture of marshmallows is regularly mixed in the master's control throughout the cooking.
The value of this method is not only due to the fact that it is "made by hand." The main difference is that the production process is constantly under observation.
As the mixture of sugar and starch cooks, its consistency changes constantly. An experienced master can adjust the temperature, mixing speed and cooking time by seeing and feeling this change.
Thus, traditional marshmallow production can be seen not only as a prescription, but also as a consistency management that requires mastery.
Turkish Lokum Varieties
One of the most beautiful aspects of traditional locum is that a fairly simple basic recipe can be interpreted with very different flavors.
Among the most well-known varieties of Turkish locus are:
- Antep pistachio marshmallows
- Gullu marshmallow
- Hazelnut marshmallow
- Drip gummy marshmallow
- Pomegranate marshmallows
- Fruity marshmallow
- Plain marshmallow
- Delights that are caddy or coated with different textures
It takes place.
In addition to traditional recipes today, the new generation of marshmallows prepared with more contemporary combinations of flavors and ingredients are also gaining more and more attention.
Why Is Pistachio Delight So Loved?
Antep peanut marshmallow is one of the first varieties to come to mind when it is called Turkish marshmallow.
The mildly oily, dense, and aromatic structure of pistachios creates a strong balance with the sweet and soft texture of the locus.
In a good peanut marshmallow, the goal is not only to use a large amount of peanuts; it is to catch a balanced ratio between the softness of the marshmallow and the crispness and aroma of the peanut.
This contrast makes Antep pistachio marshmallow one of the essentials of both traditional and contemporary marshmallow collections.
Ceremony Delight's Delight Approach
At Ceremony Delight, we treat Turkish delight as a craft where we can combine traditional understanding of production with contemporary flavors, rather than repeating a prescription from the past as it is.
Our delights are prepared with a traditional production approach inspired by Mardin's rich sweet and craft culture.
We prefer the copper boiler and hand-turning method in production. This process, which proceeds in small batches, allows the consistency and texture of the locum to be closely followed throughout the production.
At the center of our collection is the pistachio.
We combine the rich and characterized taste of peanuts with different flavors and textures to prepare eight different interpretations:
Biscuit, drop gum, blackberry, caddy, pomegranate, milky, vanilla, and zesty.
Each emerges from the same basic craft approach but offers a different aroma and texture experience.
What is Zereşk?
One of the more unusual flavors in the Ceremony Delight collection is elegance.
Zereshk is the name given to small, red and distinctly sour fruits, especially used in Iranian and Middle Eastern cuisines. It has a strong contrast with desserts thanks to its mild parsley character.
When used in marshmallows, it balances the sweetness of sugar, creating a more vivid and layered taste profile.
How to Hide Turkish Lokum?
The storage conditions are important to preserve the texture and aroma of the locus for as long as possible.
Keep the lokum in a cool, dry, and non-direct sun.
Once the packaging is opened, keep the box or a container that does not receive air closed so that the locum does not come into contact with the air for a long time.
A cool room temperature is generally preferred instead of a refrigerator, as very low temperatures can change the texture of the locum.
The shelf life of the loc depends on its content, production method, and packaging, so the final consumption or recommended consumption information in the product packaging should be based on it for the most accurate storage time.
How is Turkish Lokum Served?
Turkish delight is traditionally served in small portions.
The most classic companion is Turkish coffee. The intense and slightly bitter character of coffee creates a balanced association with the sweetness of the locus.
The marshmallow is also:
- Next to the tea,
- As a small after-dinner dessert,
- As a tribute to the invitations,
- kahve tepsilerinde,
- in gift boxes
sunulabilir.
Combining different varieties of marshmallows on the same serving plate allows different flavors to be discovered together, especially when hosting guests.
In What Situations Is Turkish Delight Gifted?
Lokum is strongly associated with catering, sharing and hospitality in Turkish culture.
Therefore, it can be gifted not only on holidays, but in many different moments of life.
Weddings, engagements, holiday visits, new house gifts, thanks and corporate gifts are some of them.
A carefully crafted box of marshmallows becomes both an edible gift and an object that represents local culture, especially when taken from Turkey to a foreign guest.
Frequently Asked Questions
What is Turkish locus made of?
Traditional Turkish delight is mainly made from sugar, water and starch. According to the recipe, rose water, pistachios, nuts, fruits, drop gum and different flavors can be added.
Is Turkish Delight the same thing as Turkish Delight?
Yes. Turkish Delight is the common name of Turkish marshmallow used in English and internationally.
Where does the history of Turkish marshmallow go?
Today's marshmallow-like confectionery is considered to have become widespread during the Ottoman period. The development of the modern form of marshmallow is particularly associated with the 18th and 19th century Istanbul confectionery culture.
Why is it preferable to make marshmallows in a copper boiler?
Because copper has high heat conductivity, it has long been used in traditional confectionery production. However, the boiler is not the only element that determines the quality of the locum; prescription, temperature, cooking time and mastery are also extremely important.
How to make pistachio marshmallows?
After the basic marshmallow mixture is brought to the desired consistency, Antep peanuts are added to the mixture or used at different stages according to the structure of the locum. The amount of the nut and the method of addition may vary according to the manufacturer's prescription.
How to hide the Turkish delight?
It should be stored in a cool, dry and sunless place, if possible in its own packaging or in a container that does not receive air. For precise storage time and conditions, the manufacturer's instructions on the product should be taken into account.
Is Turkish delight vegan?
Whether or not the marshmallow is vegan depends on the prescription used. Traditional plain marshmallow is mostly based on sugar, water and starch; however, the varieties used in milk, butter, or other animal ingredients are not vegan. Therefore, the list of ingredients must be checked on a product-by-product basis.
Ceremony Delight sees Turkish delight as a living craft rather than an invariant recipe from the past.
Our collection of pistachios based on copper boilers, prepared in small batches; combines traditional marshmallow texture with contemporary flavors with eight different interpretations ranging from biscuit to turmeric.
You can explore eight different flavors by exploring the Ceremony Delight Turkish delight collection.