Have you ever tried a Turkish delight roll – Lokum? Wrapped in a soft, slightly chewy nougat layer and filled with a sweet, nutty paste—it’s truly unforgettable.
On a recent trip to Istanbul, I discovered a delicious treat that was everywhere. Unlike the usual rose-scented Turkish delight, this one was something special. The outside was chewy and soft, while the inside was rich and nutty. It was sweet, creamy, and crunchy—everything you could want in a single bite.
I couldn’t find the recipe anywhere. Luckily, I brought a few rolls home. So I decided to experiment. After some trial and error, I think I cracked it. Every bite takes me back to the markets of Istanbul—and now, I get to share that little piece of magic with you. It’s exotic and nostalgic—just like the one I had in Istanbul.
How to make Turkish Delight roll – Lokum
Nougat
- Heat sugar, water, and honey in a saucepan to 140°C (285°F).
- While it heats, whip egg whites and salt until stiff. Add vanilla powder if using.
- Soften gelatin in cold water, squeeze out excess, and stir into hot syrup.
- Slowly pour syrup into the egg whites while beating. Beat 5 minutes until glossy and thick.
- Spread onto a greased silicone mat or oiled parchment. Let set overnight uncovered.
For the filling
- In an electric blender, blend hazelnuts into a paste. Gradually mix in powdered sugar. Slowly add condensed milk until you achieve a soft, firm paste.
- Roll into two logs, wrap in plastic wrap, and chill.
Prepare the nougat and assemble.
- The next day, Grease the rolling pin with vegetable oil and roll out the nougat, fold and roll. Do this about 3 times.
- Then, clean the silicone mat or use a new piece of parchment paper. Dust the surface and rolling pin with cornstarch. Roll and fold the nougat about 3-4 times until it becomes less sticky and firmer. Use extra cornstarch to manage any stickiness.
- Finally roll out nougat into a square. Place hazelnut log at the edges and roll inward. Roll the nougat so that it forms two complete turns. Then, trim off any excess nougat.
- Lightly wet the outside of the roll and coat in chopped roasted almonds.
- Finally slice into 2 cm (¾ inch) pieces and enjoy!
Feel free to swap in any nuts you prefer for a unique, personalized touch!
Storage Tips
- Refrigerator: Up to 2 weeks. Let sit before serving.
- Freezer: 2 months, individually wrapped.
Avoid heat and humidity for best texture.
Whether you’ve been to Istanbul or just dream of going, I hope this copy-cat recipe brings a little piece of that magic to your kitchen. It’s not just candy—it’s a story in every bite.
If you liked Turkish Delight Roll – Lokum you may also like:
Turkish Delight Roll – Lokum
Equipment
- 1 Silicon mat or parchment paper
- 1 candy thermometer
- 1 Rolling Pin
Ingredients
Nougat Layer
- 2 Egg whites
- 250 g Sugar (1¼ cups) granulated
- 120 ml Water (½ cup)
- 100 g Honey thick (⅓ cup)
- 5 g Gelatin 1/2 packet
- 1 tsp Vanilla sugar or vanilla extract
- Pinch Salt
- 120 g Cornstarch, 1 cup For dusting when rolling
Filling
- 200 g Roasted hazelnuts (½ cups ) (*see notes)
- 100 g Powdered sugar (¾ cup)
- 3–4 tbsp Sweetened condensed milk
- 1 tsp Vanilla extract or powder
- 1 Pinch Salt
Coating
- 50–70 g Chopped roasted almonds (1/2 cup)
Grease the silicon mat
- Vegetable oil
Instructions
Nougat
- In a saucepan, heat sugar, water, and honey until it reaches 140°C (285°F). Use a candy thermometer.
- While the syrup cooks, beat the egg whites with salt until stiff peaks form. Add vanilla powder here if using.
- Soak gelatin sheets in cold water until soft. Squeeze out excess water. Stir into hot syrup before combining with egg whites.
- Slowly pour hot syrup into egg whites while beating on high. Beat 5 minutes until glossy and thick.
- Grease a silicone mat or parchment paper with vegetable oil. Pour the nougat and gently spread it with greased hands. Let rest uncovered overnight at room temp.
Make the Filling
- Toast the hazelnuts in the oven for 10 minutes.
- Toast the almonds. Set aside.
- Blend hazelnuts until smooth. Add powdered sugar and blend again. Add sweetened condensed milk gradually until a soft, firm paste forms.
- Roughly chop some of the almonds and mix it with the filling. Keep the remaining almonds for the nest day to coat the log.
- Shape the filling into two logs and wrap them in plastic wrap. Refrigerate overnight
Work the Nougat
- The next day, Grease the rolling pin with vegetable oil and roll out the nougat, fold and roll. Do this about 3 times.
- Clean the silicon mat or use a new parchment paper and dust surface and rolling pin with cornstarch. Roll and fold nougat 3-4 times. Use extra cornstarch to manage stickiness.
- Roll out nougat into a square. Place hazelnut log at the edges and roll inward.
- Roll the nougat so that it forms two complete turns. Then, trim off any excess nougat.
Add Coating
- Lightly wet your hands and the roll so it becomes tacky. Roll in chopped toasted almonds until coated.
- Slice and Serve: Cut into 2 cm (3/4 inch) thick slices.
Notes
- Refrigerator: Store up to 2 weeks, bring to room temp before serving.
- Freezer: Freeze wrapped slices for up to 2 months. Thaw in refrigerator, then let sit at room temp.
Enjoy!
I made the nougat correctly and left it alone over night, but it seems to be liquidity, despite how much corn starch I add. I can’t roll it out. Don’t know what I did wrong…
The hazelnut roll recipe worked just fine. Very yummy.
Thanks for your comment! I’m so happy the hazelnut filling turned out yummy!
About the Turkish Delight roll—it sounds like the nougat didn’t set properly. One thing that can cause that is the egg white. If it’s not whipped enough (you need stiff peaks), the nougat won’t hold its shape and can turn out runny.
Also, did you use a thermometer for the sugar? It needs to reach about 140°C (285°F) for the right texture. If it doesn’t get hot enough, the nougat won’t firm up.
And just checking—did you add the gelatin? That helps it set, too.
Let me know if you want to try again—I’d love to help you troubleshoot it!