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!
Made this for my husband and he looooves it, it was time consuming but so very worth it! love the nuts, gives it the lil extra flavor.
Thank yoooou for this recipe, I have been looking everywhere this specific recipe. Found it in turkey when i was there, now I can have it at home to. So excited!
Thank you so much, I’m really happy you liked it.
Hi! I am so excited to try this recipe, can you share your ingredients for the chocolate version?
Thank you!!
Hi! I’m so happy you’re excited to try the recipe!
Here’s the chocolate version I made:
Chocolate Filling:
Start by blending hazelnuts in an electric blender until they turn into a smooth paste.
Add 3–4 teaspoons of cocoa powder and mix it in.
Gradually add powdered sugar to taste.
Then pour in condensed milk a little at a time until you get a soft but firm paste.
Coating:
I finished them by rolling the rolls in finely chopped Oreo cookies for a chocolatey crunch.
Let me know if you try it — I’d love to hear how yours turn out!
I replaced the gelatin with Agar Agar and even reduced the added water slightly but I simply can not see how you manage the stickyness of the nougat. Even with loads of starch I see no way to even remotely use a rolling pin on that mass. Only putting it in the oven at low temperature helps. You specifically don’t add starch to the nougat, right? It’s only supposed to be used for anti-sticking and should already be rollable?
Please help, I tried so many times already 😢
Thank you for trying the recipe and for taking the time to share your feedback! ❤️
I think the main issue is that agar agar behaves very differently from gelatin. The recipe was developed and tested with gelatin, which creates a softer, more elastic nougat. Agar agar sets much firmer and can also affect the texture and handling properties significantly.
No, I do not add starch directly to the nougat mixture. The starch is only used on the work surface and for dusting to prevent sticking. With gelatin, the nougat should be soft and slightly sticky, but still manageable enough to roll once it has cooled and set properly.
Two important details that can affect the final texture are:
* The egg white needs to be whipped to stiff peaks before the hot syrup is added.
* The hot syrup should be poured in very slowly, in a thin stream, while continuously whipping. This helps create the light, stable structure that the nougat needs.
If the egg white is not whipped enough, or if the syrup is added too quickly, the nougat can end up softer and stickier than intended.
If your mixture remains extremely sticky and impossible to roll, a few things may have happened:
* The agar agar substitution may have altered the texture.
* The syrup may not have reached the correct temperature during cooking.
* The egg white may not have been whipped to stiff peaks.
* The syrup may have been added too quickly.
* The nougat may need more time to cool and set before rolling.
I have not tested this recipe with agar agar, so unfortunately I can’t guarantee the same results when making that substitution. If possible, I would recommend trying the original gelatin version once, just to see whether the texture difference comes from the gelling agent.
Thank you again for your persistence—I know it’s frustrating when you’ve tried several times already! 😢
I recently returned from Turkiye and bought some Lokum rolls turkish delight.
I want to add them to vanilla icecream flavoured with rose water plus some chopped pistachio’s
can you advise if this would work – adding the lokum rolls (chopped) to already make ice cream? thank you
That sounds absolutely delicious! 🌹💚
Yes, chopped lokum rolls can be added to already-made ice cream. I would recommend folding them in when the ice cream is soft enough to stir but not completely melted. This helps distribute the pieces evenly.
A few things to keep in mind:
* Chop the lokum into small pieces, as it can become quite chewy when frozen.
* If the pieces are very sticky, lightly dusting your knife with a little powdered sugar or cornstarch can make cutting easier.
* Rose water, pistachios, and lokum are classic flavors that pair beautifully together, so the combination should work wonderfully.
I’d start with a small batch first to find the amount of lokum you enjoy most. Let me know how it turns out!