Turkish Delight Lokoom Food

LOKUM ( TURKISH DELIGHT )

Steps:

• Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan.
• Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with bristle brush dipped in cold water.
• Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy thermometer; remove from heat.
• In another thick-based pan blend cornflour, cream of tartar and 1 cup cold water until smooth.
• Boil remaining 2 cups water and stir into cornflour mixture, then place over low heat.
• Stir constantly until mixture thickens and bubbles; use a balloon whisk if lumps form.
• Pour hot syrup gradually into cornflour mixture, stirring constantly.
• Bring to a boil and gently for 1 1/4 hours; stir occasionally with a wooden spoon and cook until mixture is a pale golden color. Stirring is essential.
• Stir in rose water to taste and a few drops of red food coloring to tinge it pale pink.
• Blend in nuts if used, and remove from heat.
• Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to set.
• Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish.
• Cut Turkish Delight into squares with an oiled knife and toss in sugar mixture.
• Store in a sealed container with remaining sugar mixture sprinkled between layers.
• *VARIATIONS:
• Creme de Menthe Lokum:.
• Replace rose water and red food coloring with 2 tablespoons Creme de Menthe liqueur and a little green food coloring; omit nuts
• Orange Lokum:
• Use 1-2 tablespoons orange flower water instead of rose water; use orange food coloring
• Vanilla Lokum:
• Use 2 teaspoons vanilla essence instead of rose water and coloring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.

TURKISH DELIGHT (LOKOOM)

Steps:

• Mix gelatin, sugar and salt in a heavy pot.
• Add water.
• Bring to slow boil and simmer without stirring for 10 minutes.
• Remove from heat and stir in juice and rind.
• Add a few drops of food coloring.
• Taste for flavor; may add more juice.
• Pour into 8 inch square pan which has been rinsed in cold water but not dried.
• Chill overnight.
• Cut into squares and roll each in powdered sugar.

AUTHENTIC TURKISH DELIGHT RECIPE FROM NARNIA

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!