Pomegranate Lokum (Pomegranate Turkish Delight) is a traditional Turkish recipe for a snack of sweetmeat made from fresh pomegranate juice thickened and set with cornflour that's rolled in desiccated coconut powder before serving. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Pomegranate Turkish Delight (Pomegranate Lokum).
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Transform fresh pomegranates into a jewel-like Turkish delight with this authentic recipe featuring tartness and sweetness, coated in coconut and studded with crunchy hazelnuts.
Ingredients:
For the Pomegranate Turkish Delight:
4-5 large large pomegranates (enough to yield 500ml fresh juice)
170g granulated sugar
50g cornflour
15-25g hazelnuts, chopped (optional)
For Coating:
100g desiccated coconut powder
Method:
Extract Pomegranate Juice: Cut the pomegranates in half and extract all the arils (seeds). Hold it cut-side down over a bowl, and tap the back firmly with a wooden spoon to release the seeds. Collect approximately 750ml of pomegranate arils.
Place the pomegranate arils in a blender and pulse briefly, or mash with a potato masher to release the juice without crushing the seeds completely. Pour through a fine-meshed sieve into a bowl, pressing gently to extract all the juice. Discard the seeds and pulp. You should end up with about 500ml of fresh pomegranate juice.
Pour the strained pomegranate juice into a medium-sized saucepan. Add 170g granulated sugar and 50g cornflour. Whisk thoroughly until completely dissolved.
Place the saucepan over medium heat. Cook for about 10–15 minutes, stirring constantly to prevent sticking and burning, until the mixture thickens to a glossy gel. It should become translucent and shiny like glass.
If using hazelnuts, coarsely chop them and add to the mixture in the final 2 minutes of cooking.
The Turkish delight is ready when it pulls away from the sides of the pan and has a thick, pudding-like consistency.
Prepare a small rectangular or square dish (approximately 15cm × 20cm) by lightly greasing it with oil or lining with parchment paper. Spread half of the desiccated coconut powder evenly across the base.
Carefully pour the hot Turkish delight mixture into the prepared dish and smooth the top. Set aside to cool at room temperature for 1-2 hours until it stops steaming.
Once cooled, cover with plastic wrap and refrigerate for 24 hours.
After 24 hours, run a knife around the edges and turn onto a cutting board dusted with coconut. Cut into small squares (approximately 2cm × 2cm) using a sharp knife.
Roll each piece of Turkish delight in the remaining coconut powder to coat completely.
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