This pistachio lokum combines Gaziantep pistachios with a starch-based confection. Classic lokum dough is layered with plenty of pistachios, creating a vivid green color and rich texture that make it a favorite for special occasions.
Bring the sugar and water to a boil over medium heat. Add the lemon juice and boil for 10 minutes.
Mix the cornstarch with cold water until smooth.
Slowly pour the cornstarch mixture into the boiling syrup. Cook over low heat, stirring constantly, for 35–40 minutes, until thick and sticky.
Add the pistachios and stir.
Pour the mixture into a mold dusted with cornstarch. Let it set at room temperature for at least 6 hours, preferably overnight.
Cut into cubes, roll in grated coconut, and serve.
Store in an airtight container at room temperature for 3 weeks. Allergen: Contains tree nuts based on the ingredient list. Check product labels for other allergens in packaged ingredients.
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