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Loukoumi The Greek Turkish Delight

Loukoumi The Greek Turkish Delight

Loukoumi is the Greek name for Turkish Delight made and enjoyed throughout Greece. Cooks make this sweet in their own kitchens or buy them from specialty candy making shops.

Loukoumi, the Greek Turkish Delight can be made easily at home with this recipe. Image: Kurt Winner
Loukoumi, the Greek Turkish Delight can be made easily at home with this recipe. Image: Kurt Winner

One favorite Loukoumi version of mine can be found at a small family run shop called “Ta Geraneia” named for a small flower with a lovely fragrance. I love their coconut, but they make rose, pistachio and other flavors. The shop is located about an hour from Athens in the town of Loutraki on the Gulf of Cornith. The town and municipality is a delightful mix of beachfront hotels, small inns and villas. It is a favorite of Athenians and those from abroad on holiday because there is so much to explore here including ancient temples, a thermal spa, museums, a sports center, large casino- hotel, water sports, mountaineering, hiking, yachting and enjoying the beaches. And of course the food.

Traditionally enjoyed with a cup of strong coffee, Loukoumi is ever-present in Greek homes and offered to guests who drop by. We have a simple recipe for you to try at home.

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Loukoumi The Greek Turkish Delight

These simple sweets are a staple in any Greek household and are kept o nhand for visitors to enjoy with a cup of strong Greek coffee.
5 from 4 votes
Course Candy
Cuisine Greek
Servings 12 -14


  • 3 tablespoons powdered gelatin
  • ½ cup cold water
  • 2 cups sugar
  • ½ cup hot water
  • 1 orange grated rind, juice of
  • Orange food coloring organic preferred
  • Pistachio nuts or toasted almonds optional
  • Confectioner’s sugar


  • Soften gelatin in the cold water.
  • In a sauce pan combine sugar and hot water and heat to boiling.
  • Add softened gelatin in water, and simmer for 20 minutes.
  • Add orange juice, rind and coloring.
  • Stir and cool for handling.
  • Strain into a loaf pan. Pan should be large enough so that mixture is an inch below lip of the pan.
  • Stir in nuts, if desired.
  • Chill until firm in fridge.
  • Turn out of pan onto a board.
  • Cut into one inch cubes and roll in confectioner's sugar. You can thin the sugar with cornstarch if desired.


View Comments (9)
  • HI! I am interested to try this recipe but the ingredients (minus the powdered sugar and nuts) reads like a recipe for homemade Jello. I know it’s the quantity of gelatin that would determine the thickness of the final product once it is chilled….less gelatin would make it softer and it would be more like Jello, and more gelatin would make it firmer. My question is this: once they firm up in the fridge, with the amount of gelatin you recommend what is the final consistency the maker of this recipe is looking for? “Super firm Jello” I take it? Traditional Turkish Delight I would describe as “more sticky then Jello” What makes it stick and hold together better? Thank you for your reply!

  • 5 stars
    I will try this recipe as I had tried to do them for years from a Greek recipes book, but no way I can do it well. It got so sticky, never gets harder to cut in squares! By the way, I had been in Loutraki years ago.

  • 5 stars
    Hello Ladies, sorry I didn’t respond sooner I missed these comments.

    As for “ jello -like consistency” – true, more gelatin will give a firmer sweet.

    As for not getting hard enough, check that your gelatin is fresh. As,o: My friend who is a teaching chef in France suggests you forget the jello-type powdered gelatin and use the professional gelatin sheet which you just dissolve in the cold watercalled for in recipe, as for how much of the gelatin sheet to use, look up equivalents ( how much powdered plain gelatin equals a gelatin sheet?). I will do more research and may have answer for you soon.

    Once you master the gelatin sheets, I think that it will also solve the gooey texture issues . . .

  • 5 stars
    Take a look at this for powdered gelatin to gelatin sheets ratio.

    Also another idea is to use silicone molds. Pour the liquid into cute molds or traditional square ones. The are a whole lot of options via the internet.
    Good luck and let us know what you come up with, okay? Thanks for reading and your questions. We all learn from each other. Aloha!


  • Thank you for the recipe.
    Kindly consider taking out the “Turkish” adjective from the recipe name. Loukoumi has nothing to do with turkey.
    The recipe original is an Arab one. The name Loukoum means literrlt bites in Arabic. The Greeks adopted the name and the recipe before the turkish occupation to the old Beyzintin lands.
    I understand that the western world calls it turksih delights because it was introduced to Europe during turksih offensives there, but that does not make a turksih one.
    Thank you

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