Loukoumia
Loukoumia, widely known as Turkish delight, is a rich confectionary treat that has deep historical roots spanning centuries. Originating in the Ottoman Empire, loukoumia is a gelatinous sweet that has graced the palates of royalty and commoners alike. Its earliest renditions date back to the 15th century, although the sweet in its modern form became popular in the 18th century. Today, it is a delight cherished across the Mediterranean and Middle East, celebrated for its delicate flavors and chewy texture.
Ingredients
- Sugar - 500g
- Water - 350ml
- Cornstarch - 75g
- Lemon Juice - 1 tbsp
- Rose Water - 1 tbsp
- Red Food Coloring (optional) - a few drops
- Powdered Sugar - for dusting
- Cornstarch - for dusting
- Pistachios - 50g, chopped (optional)
Preparation
Before you start preparing loukoumia, ensure you have all the ingredients ready and that your workstation is organized. This preparation phase will allow you to focus solely on the cooking process once you start.
Step 1: Setting up the Mould
Line a square baking dish with parchment paper and dust it generously with cornstarch. This step ensures that the loukoumia will not stick to the dish and can be easily removed once set.
Cooking Process
Step 2: Creating the Syrup
Place a saucepan over medium heat and add the sugar, water, and lemon juice. Stir the mixture until the sugar dissolves completely. It is crucial not to rush this process or stir vigorously, as overly aggressive stirring introduces crystals that may disrupt the smooth texture of your loukoumia. Attach a candy thermometer to the side of the pan. When the temperature reaches 115°C (238°F), remove the pan from the heat and set aside.
Step 3: Preparing the Starch Mixture
In another saucepan, mix cornstarch and water. Stir continuously over medium-low heat until you have a smooth, thick paste. The goal is to achieve a thick consistency similar to a custard, ensuring the starch is completely cooked through. This crucial step determines the chewy texture of the final product.
Step 4: Combining Syrup and Starch
Gently pour the hot syrup into the starch mixture, stirring continuously to incorporate them fully. Continue stirring over low heat until the mixture thickens significantly and becomes a golden color. Patience is essential as this can take 20-25 minutes to achieve the right consistency. Add the rose water and a few drops of red food coloring if desired.
Step 5: Setting the Loukoumia
Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the top generously with a mixture of powdered sugar and cornstarch. Allow it to set at room temperature for at least 4 hours, or ideally overnight, to ensure it is fully set.
Enjoying Your Loukoumia
Once set, cut the loukoumia into small squares or desired shapes. Roll each piece in the powdered sugar and cornstarch mixture to prevent sticking. For a delightful crunch and additional flavor, you can incorporate pistachios into the mixture before setting or sprinkle them on top after cutting.
Loukoumia can be enjoyed in various settings, traditionally served with Turkish coffee or as a sweet accompaniment to tea. Stored in an airtight container, the loukoumia can last several weeks, alternating frequently with different serving suggestions, ensuring the timeless treat remains fresh and enticing.