Harold McGee

Turkish Delight

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About

Turkish delight, or lokum in Turkish, is one of the most venerable of this kind, having been made in the Middle East and the Balkans for centuries. It is thickened with starch (around 4%), translucent, and traditionally flavored with essence of rose.

From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.