TURKISH DELIGHT
This dessert is slightly exotic and is known by many people who have read the book 'The Lion, The Witch, and The Wardrobe'. This would do well for a tea party, a holiday party, or even if you just wanted to surprise someone.
Provided by JessieD
Categories World Cuisine Recipes European UK and Ireland English
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
- Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
- Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
- When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.
Nutrition Facts : Calories 302 calories, Carbohydrate 66.1 g, Fat 3.5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 41.5 mg, Sugar 54.2 g
ANY FLAVOR TURKISH DELIGHT
This appealing candy is easy to make at home. Rosewater can be found at specialty food stores. When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.
Provided by Monkey_Girl
Categories Free Of...
Time 2h10m
Yield 80-100 serving(s)
Number Of Ingredients 8
Steps:
- Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.
- In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.
- In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.
- Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.
- Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
- Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.
Nutrition Facts : Calories 52.3, Sodium 0.5, Carbohydrate 13.3, Sugar 11.5
ROSE WATER TURKISH DELIGHT
Turkish delight is a jelly-like candy that has been produced in Turkey since the 15th century. It's usually flavored with rose water, as in this recipe, but you can use any liquid flavor you like. Store in an airtight container.
Provided by thr33things
Categories World Cuisine Recipes Middle Eastern Turkish
Yield 30
Number Of Ingredients 7
Steps:
- Line a 9-inch cake pan with enough aluminum foil to have it hanging over the sides; spray with non-stick cooking spray and set aside.
- Stir sugar, water, and gelatin together in a large pot; bring to a boil, reduce heat to medium, and cook at a simmer, stirring constantly, for 20 minutes.
- Stir rose water and food coloring into the mixture in the pot; pour directly into the prepared cake pan.
- Cover pan with plastic wrap and refrigerate 8 hours to overnight.
- Lightly dust a cutting board with some of the confectioners' sugar. Invert cake pan onto the cutting board. Gently peel aluminum foil from the surface of the gelatin. Cut gelatin into squares.
- Spread confectioners' sugar into a wide, shallow dish. Roll gelatin squares in the sugar to coat.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.3 g, Protein 0.6 g, Sodium 1.6 mg, Sugar 17.2 g
TURKISH DELIGHT
Make and share this Turkish Delight recipe from Food.com.
Provided by Poppy
Categories Candy
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Soften gelatine in cold water.
- Add sugar to boiling water.
- Bring to boil.
- Stir in softened gelatine.
- Simmer, uncovered, 20 minutes.
- Add flavoring and coloring.
- Pour into ungreased, 8-inch square pan.
- Add nuts.
- Stir gently.
- Chill.
- When firm, invert onto cutting board.
- Cut into 1 1/2 inch cubes.
- Roll in confectioners' sugar.
- Store in a jar at room temperature.
Nutrition Facts : Calories 100.3, Fat 0.6, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 22.3, Fiber 0.1, Sugar 21.9, Protein 1
AUTHENTIC TURKISH DELIGHT RECIPE FROM NARNIA
With the help of food science, this authentic Turkish delight recipe from Narnia is as close to foolproof as a confectionery recipe can get. Perfectly chewy and sweet, "lokum" is traditionally vegan & gluten-free. Read on to find out its fascinating history, as well as all the key tips and troubleshooting suggestions for Turkish delight.
Provided by Gonul
Categories Dessert
Time 2h40m
Number Of Ingredients 14
Steps:
- Add the sugar, citric acid, and water into a heavy-bottomed pan and mix until the sugar dissolves.
- Bring the mixture to a boil on high heat, then lower the heat down to a simmer and wait until the syrup reaches 250°F (hard ball stage, See Note 1). Make sure to adjust this temperature for your kitchen's altitude and observe the pan closely-a clipped candy thermometer will give the most reliable results. This should take 15-30 minutes depending on your stove's heat output.
- id="instruction-step-3">3. Meanwhile, prepare the cornstarch mixture by adding cornstarch and water to a jar. Close the lid and shake vigorously until there are no visible lumps of starch. Alternatively, thoroughly mix in a separate bowl.
- id="instruction-step-4">4. Once the syrup reaches 250°F, turn off the heat and gradually add the just-shaken cornstarch mix into the pan, whisking continuously.
- d="instruction-step-5">5. When all the cornstarch is incorporated, turn the heat on to medium-low and continue whisking until gelation. It should only take a few minutes for the mixture to thicken.
- d="instruction-step-6">6. Once it's thickened, put the heat on low to simmer, and make sure to mix it (See Note 2) about every 7-8 minutes to prevent it from sticking to the bottom. Be careful as the thickened mixture may splatter. Continue this process for 1-2 hours.
- instruction-step-7">7. Prepare a mold by spreading a small amount of neutral oil into a container (See Notes 3 & 4).
- instruction-step-8">8. To judge whether the mixture is done cooking, look for a relatively thick-but not gloopy-texture and a medium-dark shade of amber. Around the 1, 1 1/2-hour mark, the mixture is usually very close to being done. This timeframe will depend on a variety of factors such as pan width, changing the ingredient amounts to make more/less lokum, and the stove's heat output. It can go up to 2 hours+, so make sure to judge by texture and color.
- ruction-step-9">9. When the Turkish delight is done cooking, turn off the heat, and add the rosewater and food coloring. Mix, pour into the container, and set aside at room temperature for at least 5 hours-preferably a full day especially if you're somewhere hot and humid.
- ion-step-10">10. The next day, sprinkle cornstarch into the container then cut out a strip from the edge so that you can remove the entire slab. Sprinkle with more cornstarch, then cut into cubes.
- on-step-12">12. To maximize the experience, serve with Turkish coffee and water on the side, which is the most common way people consume it in Turkey. Sandwiching the lokum between plain biscuits like Biscoff (or Petibör in Turkey) is really popular as well. These also make a great gift for Christmas. Enjoy!
Nutrition Facts : Calories 45 calories
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- Set two large 4-6 quart stock pots on the stovetop. Attach a candy thermometer onto one pot. Then set out a 9X9 inch baking dish. Line it neatly with foil, then spray it generously with nonstick cooking spray. Set aside.
- Pour 4 cups of sugar and 1 ½ cups of water in the pot with the thermometer. Set on high heat and bring to a boil. Continue to boil until the sugar syrup reaches 240 degrees F.
- Meanwhile, pour the remaining 2 ¾ cups water in the second pot. Whisk in the lemon juice, cornstarch and cream of tartar, making sure there are NO clumps. Turn the heat on high and continue whisking until the mixture forms a thick white paste that resembles petroleum jelly. Again, whisk well to insure there are NO clumps.
- Once the sugar syrup reaches the desired temperature, slowly and carefully pour the hot syrup into the cornstarch paste, a little at a time, making sure there are NO clumps. (This is safest with two sets of hands.)
GLUTEN FREE TURKISH DELIGHT - SISTERS SANS GLUTEN
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5/5 (1)Total Time 13 hrs 15 minsCategory DessertCalories 375 per serving
- First set out an 8X8 inch square baking dish. Line it neatly with foil, then spray it generously with nonstick cooking spray. Set aside.
- In a medium sauce pot whisk together the corn starch, sugar, salt, and citric acid. Add in the water and stir until the sugar is dissolved. Turn on your heat and boil this mixture for 7 minutes. Remove from heat and set aside to cool. For the gelatin, in a medium bowl mix together your SIMPLY DELISH Jel Dessert (You can use any flavor you'd like!), the gelatin powder, and the warm water. Make sure it is fully mixed and the powders are dissolved before IMMEDIATELY adding to the cooling mixture in the pot. Add any additional food coloring you want or any chopped nuts.
- Pour into your prepared baking dish - Be careful, it's hot! - let it cool down on a counter until it has stopped steaming and you can handle the baking dish with bare hands. Place your baking dish in the fridge and chill for at least 12 hours up to 24.
- Once your dessert has sufficiently chilled, remove from fridge. Pull or turn out the candy from the baking dish onto a work surface. Cut into squares, usually 1x1 inches in size. Fill a shallow plate or bowl with your 50:50 ratio of corn starch and powdered sugar for dusting. Drop each cut piece of candy in your dusting mixture and make sure it is fully coated. The candy should be somewhat hard after chilling, but will soften as it sits at room temperature. Enjoy!
TURKISH DELIGHT (LOKUM) - 196 FLAVORS
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5/5 (7)Category DessertAuthor Mike BenayounTotal Time 2 hrs
- Before embarking on the preparation of the dough itself, line two 6-inch (15 cm) square molds or boxes with parchment paper (or wax paper). In order for the paper to adhere better to the sides, brush lightly with oil. Spread cornstarch at the bottom of each mold or box lined with parchment paper.
- Dry roast the pistachios for a few minutes in a hot pan. Put aside and then repeat the process for the hazelnuts.
- Bring 1 cup (250 ml) of water to a boil, add the sugar and lemon juice. Then reduce heat to medium while maintaining a constant boiling. A foam should form. Continue cooking until the sugar mixture reduces and thickens but before it changes to a caramel color.
- Check that the sugar syrup is ready by scraping the bottom of the pan with a spatula. The syrup should not cover the bottom of the pan back too quickly as it should not be too liquid.
WHAT ARE THE 13 BEST TURKISH DESSERTS? - TRAVSL
From travsl.com
- Baklava. For a lot of people in the world, this one needs no explanation. Baklava is a favorite sweet treat across the Middle East and the Balkans. Thin phyllo dough is layered with nuts like walnuts or pistachios, dosed in a generous amount of butter, baked until crispy, then drenched in sugary syrup, and left to steep.
- Lokum (Turkish Delight) The origins of Turkish Delight are unsure, though it is widely believed to have been invented in Istanbul in the 1700s. At this time, a man known as Haci Bekir was working as a confectioner making a variety of Turkish sweets.
- Tavuk Göğsü (Chicken Breast Dessert) There is not really any good English name for this dish. Chicken Pudding? White Dish? It does not matter what you call it.
- Gum Mastic Ice Cream. This one is special, and it’s a real occasion if you get to try the authentic version. From the city of Kahraman Maraş, this ice cream is made by mixing powdered orchid root and goat’s milk for many hours, until the mixture forms a gummy texture.
- Künefe. Not Turkish, this one is another Arabic flavor, enjoyed extensively throughout Turkey. Shredded wheat is placed atop a mound of meltable cheese, then grilled over charcoals and spooned with sugar syrup, until the cheese melts and becomes just a bit crispy at the bottom, and the wheat shreds just start to get crunchy on top.
- Aşure (Noah’s Pudding) So you want to use up all the leftover dry legumes in your larder, but you want to make dessert? Why not boil them with sugar and dried fruit?
- Kabak Tatlısı (Pumpkin Dessert) It is simple, but it’s good. Boiled pumpkin chunks are soaked in sugar syrup and served along with clotted cream and crushed nuts.
- Lokma. Lokma are donuts. Ok, they are not donuts. They are donut holes. They are small balls of batter fried in oil and then, you guessed it, doused in sugar syrup.
- Dondurmalı irmik helvası. This is a delicious treat if you love ice-cream and Semolina Halva. Home made it might look like the picture below, but when you order it in a restaurant it looks more like a little cake that is filled with ice-cream.
- Kazandibi. Burned milk pudding doesn’t sound so appetizing, but what if we would call it caramelized milk pudding? That is exactly what Kazanbibi is. It is the same dessert as #3 Tavuk Göğsü but this one comes from the bottom of the pan.
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