Keeping with the sweet theme for this week; I want to take a look at turkish delight; I have been head-over-heels for this delicacy since I was a young girl and read The Lion, The Witch and The Wardrobe for the first time and wondered what this gorgeous stuff was that the witch was feeding Edmund. I asked my mom who then bought me my first turkish delight and since that one heavenly; life-changing moment; I have been hooked; lined and sinkered. Hahaha :-P.
There's also going to be something new happening on the blog too! Please don't forget; if you have a recipe you would love to share or have featured; please pop me an email with your recipe and at least 2 pics of your dish and let's begin sharing our knowledge with each other. My email addy is firstname.lastname@example.org. Looking forward to more interaction with you fabulous people! Right; with that now said; let's take a look at turkish delight :)
What is Turkish Delight?
Turkish delight or Lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; traditional varieties are mostly gel, generally flavored with rosewater, mastic, Bergamot orange or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of Tartar, to prevent clinging. Other common types include such flavors as cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive.
How do you make Turkish Delight at Home?
4 cups granulated sugar
4.5 cups water, divided use
2 tsp lemon juice
1.25 cups cornstarch
1 tsp cream of tartar
1.5 tbsp rosewater
2-3 drops red food coloring
1 cup powdered sugar
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside for now.
2. Place the sugar, lemon juice, and 1.5 cups of the water in a medium saucepan over medium heat. Stir until the sugar dissolves, and bring the mixture to a boil. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.
3. Allow the sugar mixture to continue boiling, without stirring, until it reaches 240 degrees on the candy thermometer.
4. When the sugar syrup is around 225 degrees, begin to get the rest of the candy ingredients prepared. Place the remaining 3 cups of water in another, slightly larger, saucepan. Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps. Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking constantly. The mixture will become thick and pasty.
5. Once the sugar syrup is at 240 degrees, remove it from the heat. Slowly, carefully, pour it into the cornstarch mixture, whisking until it is fully incorporated.
6. Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the candy has turned a light golden-yellow color and is very thick and gluey.
7. After an hour, remove from the heat and stir in the food coloring and the rosewater. Pour the candy into the prepared pan and allow it to set, uncovered, overnight.
8. The next day, remove the candy from the pan using the foil as handles. Dust your work station with the powdered sugar, and flip the candy onto the powdered sugar. Remove the foil from the back and dust the top with the sugar. Use an oiled chef’s knife to cut the Turkish Delight into small squares. Dust each side of the square with powdered sugar to prevent stickiness.
9. Turkish Delight is best soon after it is made. It doesn’t keep very well, but if you want to try keeping it, store it in an airtight container with waxed paper between the layers, and dust the sides with powdered sugar again before serving.
Yes, you guessed it: I absolutely LOVE turkish delight; especially the decadent ones dipped in chocolate. To dip your turkish delights all you need to do is; once they have been made, and before you dip them in powdered sugar; melt down your favourite bar of chocolate in the microwave and gently dip half the square of turkish delight (or the whole square if you prefer) into the chocolate and set aside on a cooling rack placed over a piece of wax paper (to catch any choc drips). Allow to harden and then dust the non dipped side with the powdered sugar. Absolutely exquisite!
As promised; we are now going to add a bit more interaction from you. It has been an honour to share these recipes and my stories with ya'll and I'd like to make the blog more interesting by blogging more about what you would like to know about or would like to see. So please take two minutes to vote in the poll below; I would really appreciate it.
1. More kiddie friendly recipes
2. More vegetarian recipes
3. More seafood recipes
4. More cake recipes
The voting ends on Friday so don't forget to pick your favourite now!
Eat your heart out; Edmund! We got our own turkish delight! Hahaha. Thanks for being an awesome bunch of peeps!
Chef Shants xxxxx