SHARON CROXFORD
Turkish Delights: Turkish Delight...a recipe
July 12th 2008 13:22
Turkish Delight with Almonds
(Makes about 50 pieces)
Ingredients
for Turkish delight
450g (16oz) sugar
750ml (25floz) water
75g (2˝oz) wheat starch
55g (2oz) slivered almonds, lightly toasted
for greasing tray
almond oil
for coating
90g (3oz) icing sugar
90g (3oz) wheat starch
Method
1.Dissolve sugar in water, bring to boil then reduce to simmer.
2.Mix starch with enough water to form a smooth but runny paste.
3.Remove syrup from heat and gradually add starch slurry, stirring continuously.
4.Return to heat and cook over gentle heat until mixture very thick, usually a couple of hours, whilst continuing to stir, adding almonds when half way done.
5.Test by dropping a small amount onto a small amount of icing sugar, when the mixture no longer absorbs any sugar it is done.
6.Meanwhile grease tray with almond oil and pour in mixture.
7.Allow to cool, cut into small pieces with a sharp knife or kitchen scissors and drop into icing sugar / starch mixture, coat then dust off excess and serve.
Notes
Ideally the mixture should be stirred continuously, but keeping it at a slowly erupting simmer and stirring frequently should work. The Turkish delight is cooked when a small piece is very chewy and when manipulated by hand very plastic. Home made Turkish delight is generally softer than that commercially prepared.
(Makes about 50 pieces)
Ingredients
for Turkish delight
450g (16oz) sugar
750ml (25floz) water
75g (2˝oz) wheat starch
55g (2oz) slivered almonds, lightly toasted
for greasing tray
almond oil
for coating
90g (3oz) icing sugar
90g (3oz) wheat starch
Method
1.Dissolve sugar in water, bring to boil then reduce to simmer.
2.Mix starch with enough water to form a smooth but runny paste.
3.Remove syrup from heat and gradually add starch slurry, stirring continuously.
4.Return to heat and cook over gentle heat until mixture very thick, usually a couple of hours, whilst continuing to stir, adding almonds when half way done.
6.Meanwhile grease tray with almond oil and pour in mixture.
7.Allow to cool, cut into small pieces with a sharp knife or kitchen scissors and drop into icing sugar / starch mixture, coat then dust off excess and serve.
Notes
Ideally the mixture should be stirred continuously, but keeping it at a slowly erupting simmer and stirring frequently should work. The Turkish delight is cooked when a small piece is very chewy and when manipulated by hand very plastic. Home made Turkish delight is generally softer than that commercially prepared.
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Comment by Chris Champion
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Comment by Ayda
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What a surprise to come across such a blog in Orble. As a blogger hailing from Turkey, it is a "delight" for me to see a foreigner writing about Turkish cuisine. I'll be following your posts for sure. Thank you for bringing the Turkish tooth out into Orble.
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Comment by Cibbuano
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I like the fruit flavoured ones, too... I had some in Crete, which, I assume, is similar to the loukoumi in Turkey. Fantastic!
Comment by SHARON CROXFORD
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Sharon Croxford
Yes, it is pretty much like the loukoumi from Greece...in Turkey they call it lokum which sounds very similar.
I have promised a recipe of black mulberry Turkish delight which I will get on to for the next post!