Types of Turkish Delight (Lokum): A Full Guide by Name (2026)
Change the filling, the coating, the cut or the flavor, and you get a completely different product; the wide family we call types of Turkish delight is built from exactly these four variables in different combinations. The combinations you run into most are pistachio, hazelnut, almond, chocolate, plain (classic), rose and pomegranate lokum, along with the rolled, cut, finger and double cuts. The number of these combinations made across Turkey runs into the hundreds; under the Turkobaba name alone you will find more than 450.
This guide walks through the types of lokum in five main sections, each named. There is no single correct way to classify it: the same piece can be called "pistachio" (filling), "chocolate-coated" (coating) and "rolled" (cut) all at once. That is why it helps to think along four independent axes — filling, coating, cut and flavor — when you are trying to pick the right product. You can read the sections below through those four lenses.
1. Types of Lokum by Filling
What defines a lokum most is the nut inside it. The filling shapes both flavor and texture directly, and how the nut is processed (ground, slivered, whole) matters as much as which nut it is. The kinds below form the foundation of the lokum world.
- Pistachio lokum — The most classic and most preferred kind. Depending on how concentrated the Antep pistachio is, it splits into ground-pistachio, slivered-pistachio and whole-pistachio versions. With ground pistachio the flavor spreads evenly through every bite; with slivered pistachio the slices show in the cross-section; whole pistachio gives the most intense pistachio experience of all. For every pistachio sub-type, see our guide to pistachio Turkish delight varieties.
- Hazelnut lokum — Made with Black Sea hazelnuts, sweet and rounded in flavor. It is softer on the palate than pistachio and pairs beautifully with chocolate.
- Almond lokum — Lighter, with a crunchier texture; it comes in slivered-almond and ground-almond versions. For anyone not used to intense flavors, it is a balanced place to start.
- Walnut lokum — A traditional, deeply flavored classic. It is favored especially in winter and at traditional tables.
- Plain (classic) lokum — The base lokum: no nuts, a jelly-like texture, and a good candidate for flavoring. This plain dough is the foundation for rose, pomegranate, apple and other flavors.
2. Types of Lokum by Coating
The coating sets both the look of a lokum and the first touch on the palate. The same filling becomes a completely different experience under a different outer layer.
- Chocolate-coated lokum — Milk or dark chocolate outside, pistachio or hazelnut filling inside. It leads the field of premium gifts and special-occasion treats; for the details, see our guide to chocolate Turkish delight varieties.
- Coconut lokum — Rolled in grated coconut on the outside. It adds a lightly crisp surface and a fresh aroma.
- Powdered-sugar / starch lokum — The classic white-dusted coating. This is the familiar face of traditional Istanbul lokum; the starch also keeps the pieces from sticking together.
- Sesame (honey-pistachio) lokum — A special kind blended with sesame and honey. It has a regional character that recalls tahini and grape molasses.
3. Types of Lokum by Cut
The same filling turns into a completely different presentation depending on the cut:
| Cut | Feature | Typical use |
|---|---|---|
| Rolled lokum | Filling is wrapped in lokum dough like a roll | Treats, gifting |
| Cut (wick) lokum | Sliced from a long wick | Everyday eating, slivered pistachio |
| Finger lokum | Thin, long finger shape | Alongside tea |
| Double lokum | Double-filled, more filling | Premium treats |
| Cube / cut lokum | The classic square slice | Classic presentation |
4. Types of Lokum by Flavor
Flavored lokums come from sweetening the plain dough with flower or fruit essences. Often eye-catching thanks to their colors, these kinds bring life to a serving plate.
- Rose-flavored lokum — The emblem of traditional Istanbul lokum; with its pink color and delicate floral note, it is the best-known classic of all. Rose-flavored classic lokum represents that tradition.
- Pomegranate-flavored lokum — Lightly tart and fresh. Its sour edge balances the sweetness and makes it an easy choice that does not tire the palate.
- Apple, kiwi and orange flavored lokum — Fruity, colorful classics. Apple-flavored and kiwi-flavored versions are favorites with children and anyone who likes a lighter taste.
- Double-roasted lokum — Cooked twice for a denser, sturdier texture. Because it holds less water, it keeps longer and is favored for export.
5. Special and Modern Types of Lokum
Alongside the traditional lines, special kinds aimed at newer palates and premium serving needs are spreading fast.
- Atom lokum — A dense premium kind packed with nuts and made with semolina and clotted cream. A single piece is filling on its own; if you are curious what it is, take a look at our piece on what atom lokum is.
- Wafer / Nesquik lokum — New-generation, modern fusion kinds that children love. A crisp wafer layer adds a fresh texture to classic lokum.
- Caramel chocolate-hazelnut rolled lokum — A sweet, intense premium line. It brings caramel, chocolate and hazelnut together in one product for a layered taste.
Which Type of Lokum Should You Choose?
The secret to picking the right lokum is deciding who it is for and why. The short guide below points the way through the most common situations:
- First time, or buying it as a gift: rolled pistachio or classic rose-flavored. It appeals to a wide range of palates and looks striking too.
- Alongside tea or coffee: finger lokum or plain classic. Being light and balanced, it does not compete with a hot drink.
- Premium treat or special occasion: double or atom lokum. With its dense filling, it is ideal for "a little goes a long way" presentations.
- Export or wholesale: double-roasted and 5 kg cut-wick varieties for long shelf life. If you are planning a bulk order, our guide to buying lokum wholesale can help.
Common Mistakes When Choosing Lokum
Choosing lokum is a more subtle matter than it looks. Avoiding the most common mistakes noticeably improves the result, both in taste and in presentation:
- Choosing on looks alone: not every bright, glossy lokum is the same quality. The kind of filling and the nut ratio tell you more than appearance.
- Ignoring the recipient's taste: an intense chocolate kind will not suit everyone. Thinking about the sweet tolerance of the person you are giving it to is what makes a mixed box worth it.
- Forgetting the storage conditions: for lokum that will sit in a hot, humid spot, the sturdier double-roasted kinds make more sense.
- Planning portions wrong: with dense kinds like double and atom, even one piece is filling; for large gatherings the classic cut kinds are more economical.
How Is Lokum Served?
A good lokum stands out even more with the right presentation. Serving it at room temperature alongside Turkish coffee or strong brewed tea is the method that brings out the aroma best; lokum straight from the fridge hardens, so you do not get the full taste. Offering different colors and fillings together on a serving plate (say, a trio of rose-flavored, rolled pistachio and chocolate-coated) adds visual richness and gives guests a choice.
You can browse Turkobaba's rolled lokum with pistachio filling, honey-pistachio double lokum, chocolate-coated lokum, rose-flavored classic lokum and slivered-pistachio cut lokum varieties.
Frequently Asked Questions
How many types of Turkish delight are there?
With combinations of filling, coating, cut and flavor the number of lokum varieties runs into the hundreds. The Turkobaba range carries more than 450.
Which type of Turkish delight is the most popular?
Pistachio lokum (especially rolled lokum with a pistachio filling) is the most classic and most preferred type.
What is the difference between rolled lokum and cut lokum?
In rolled lokum the filling is wrapped in lokum dough like a roll; cut (wick) lokum is sliced from a long wick. Rolled is more for gifting, cut more for everyday eating.
How should Turkish delight be stored?
Keep it at room temperature in a sealed container away from moisture; putting it in the fridge can harden the texture.
Which type of Turkish delight is best as a gift?
The safest choices for gifting are rolled lokum with a pistachio filling, classic rose-flavored lokum and double varieties. They look rich, appeal to a wide range of palates and suit special-occasion presentation. Mixed boxes bring different tastes together in a single package.
