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.
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.
Loukoumi The Greek Turkish Delightunknown
- 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.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)