What kind of food is turkish delight

These look so good defiantly going to try these. The good thing about this recipe is it is so simple with simple ingredients in it.

Hey Michael, the exact temperatures are not essential as long as you follow the recipe and you reach a light caramel color. I mean i did according to the recipe but did not get proper lokum structure.

It is not possible to cut by knife. It is chewy. After all mixed tigether what is the cookibg temperature should be. How long? The temperature and stage of the sugar is necessary to be explained more detailed. In other recipes it tells to cook it until the soft ball stage, where when with a spoon the syrup is tested in cold water, and forms a soft ball.

Please add this detail to your recipe. I love orange blossom and rose water flavours but have a few friends who are not so keen. Can I use other ingredients in place of the Rose water? Maybe cherry or raspberry juice? Hey Heather, I guess you can try those juices. It will take you between 1h and 1h30 to reach the right texture when the mixture detaches from the bottom of the pan.

Do you have to stir the entire time? The recipe mentions an hour to an hour and a half for it to detach from the bottom. However, you should stir very very frequently throughout the recipe. Enjoy your workout. Not sure how much difference it will make in lokum but it does provide a very different texture in puddings at least. The consistency with wheat starch was much better, a different kind of resistance similar to what I love in a good Turkish lokum.

Thanks so much for the details, Bob. Really appreciated. Hi there, Wow! Yours looks exactly like the stuff I bought. Any last minute tips? Looking forward to following your blog more closely. Thanks, Luca. Let us know how they turn out! What is traditionally used for the red food coloring? I would like to know what was used before synthetic dyes became available. All recipes only state red food coloring and I assume people are using modern color for this, but they must have used something else several hundred years ago in the traditional Turkish recipe.

Hey Jim, not sure, but I suggest you head over to our Facebook community, as we have a number of experts including in Turkish cuisine , who might be able to help. Hi Mike, As a child many moons ago I ate the Turkish delight in many flavors. Lemon, rose, raspberry,, peppermint. I would like to make Lokum with natural fruit juice fruit that I blend and strain , for flavoring and coloring.

How much I should add? As much as the rose water? Your recipe is the best and most authentic from what I researched. Thank you! Thanks a lot, Cristi. Not sure about using natural fruit juice to be honest. The most important is that it is quite concentrated to give a strong enough flavor. Our kids love the books so much, we have probably read them through a dozen times over the years.

Every time we read them, I feel the need to run out and buy Turkish Delight. Plus, you can use various extract to make nearly any flavor you like! Also known as Lokum, Turkish Delight candy has the soft squishy texture of gum drops, is typically speckled with chopped pistachios on the inside, and is generously coated with powdered sugar.

The most traditional flavor for homemade lokum is rosewater. The rosewater is present but not quite as strong as the classic candy, and I find the orange and raspberry combination to be wonderfully bright and fruity together. While many of these ingredients are optional — including the rosewater, pistachios, and food coloring — we love incorporating all of these elements for making absolutely the tastiest and prettiest Turkish Delight squares.

You can certainly skip the nuts for a uniform texture in each bite or if you have allergy concerns. Feel free to try different extracts and additional goodies to create your own unique Lokum flavors! First, prepare your workspace. Set two large quart stock pots on the stovetop, and attach a candy thermometer onto one of the pots.

Then set out a 9X9 inch baking dish. Line it neatly with foil and spray it generously with nonstick cooking spray. Set aside. Set on high heat and bring to a boil. Continue to boil until the sugar syrup reaches degrees F. 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. Make sure 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. Turn the heat back to medium and simmer, stirring occasionally, until the mixture looks like thick golden-orange jelly. These little bits of cornstarch will turn hard like little rocks in each piece of candy.

Turn off the heat, stir in the rosewater, raspberry extract, orange extract, and salt. This is when you should add the food coloring if desired.

Pour half of the mixture into the prepared baking dish, and quickly sprinkle with chopped pistachios. Then pour the remaining candy mixture over the top before it cools and becomes too thick to pour. Note: Two sets of hands in nice here as well. Once it has become solid, turn the Turkish Delight out of the dish onto a cutting board, and peel off the foil. Use a sharp knife to cut the candy into approximately tiny squares.

Add powdered sugar to the empty baking dish. As you cut the homemade Lokum pieces, give them a good shake in the powdered sugar to coat on all sides. The candy should be somewhat hard after chilling, but will soften as it sits at room temperature.

Move the coated Turkish Delight to an airtight container, and keep at room temperature for up to 4 weeks. Nearly any fruit extracts can be incorporated to make your favorite flavor of homemade Lokum. Try lemon, lime, pineapple, or strawberry extracts for more versions with terrific fruitiness. You can also swap the chopped pistachios for almonds, walnuts, or whatever nuts you prefer. Making this recipe? Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

Your email will not be published or shared. By commenting I offer my full consent to the privacy policy of A Spicy Perspective. Celiacs runs in my family, and a few of my family members are reactive to corn. Is there an alternative starch that works? Perhaps arrowroot, potato, or tapioca? I have not tried this recipe with anything other than cornstarch. If you decide to give it a try, I would try tapioca starch first. Please report back, and let us know how it turns out! Thank you for the Turkish delight recipe.

I follow your posts. Are the other extracts necessary? Is that traditional to add them along with the rose water?

You can skip the other extracts if you like, and add an extra tablespoon of rosewater. I personally feel rosewater and orange are a fabulous combination. It's not a difficult recipe, but if you don't have a good idea of how everything gets put together before you begin, it's easy to bamboozle yourself in the middle.

Be a good Scout and be prepared! Makes about one-inch candies. Make the sugar syrup: Combine the sugar, honey, water, and cream of tartar in a medium-size 4-quart saucepan, and mix with the heatproof spatula to combine. Bring the mixture to a boil over high heat, and insert the candy thermometer. Meanwhile keeping an eye on the sugar syrup , make the cornstarch mixture: In a large 6-quart saucepan, whisk together the cornstarch, confectioners' sugar, water, and cream of tartar to combine.

Turn off the heat, but leave the mixture on the hot burner; stir well a few times with a whisk, and set aside. Stir well with the whisk to combine. Bring everything to a low boil over medium heat. Then reduce the heat to low and cook at a low simmer, stirring frequently with the spatula, until the mixture is thick and gluey and a light golden color, 30 to 45 minutes. Don't turn your back on it!

You need to make sure to scrape the bottom of the pan with the spatula every few minutes to prevent scorching and lumps. Remove the pan from the heat and add the flavorings: stir in the rosewater, pistachios, and food coloring if using. Wearing oven mitts, immediately pour the candy into the prepared baking sheet. Place a piece of plastic wrap directly on the surface of the candy to prevent it from forming a skin as it cools.

Allow it to cool until it has set and is firm and cool to the touch, 6 to 8 hours. Gently peel off the plastic wrap. Dust the cutting board with the confectioners' sugar. Run the tip of a paring knife between the candy and the sheet, and gently turn the candy out onto the prepared board. Place the cornstarch mixture in a medium-size bowl.

Generously coat a sharp chef's knife with cooking spray, and use a gentle slicing motion to cut the candy into 1-inch squares. Dredge the pieces in the cornstarch mixture until well coated. Store the Turkish delights, layered with wax paper, in an airtight container at cool room temperature for up to 1 month. How would you rate Non-Evil Turkish Delight? Leave a Review. As a person who dose a lot of baking I had all of the ingredients but it tastes like a beaver's but it is disgusting do not make it!!!!

As a person who dose a lot of baking I found that I had all of the Ingredients and I think it was easy to make because I fallow all of the instructions and it is long but fun and I had to make this for school after school and it was so easy. This process was extremely complicated and it wasn't worth it because the mixture ended up like very strong flavored honey jelly.

I had to put it in the freezer so that I could cut it and roll it in the starch. Followed previous reviewers' tips and mine turned out pretty well.

I had an issue with big chunks not dissolving during my 45 min stir time, I think I would suggest slowly incorporating it since I just dumped all the hot sugar syrup in at once.

So I was left with a chunkier-than-should-be mixture, but when coated with powdered sugar it looked okay. So I was initially freaked out and confused by all the other reviews. This is a good recipe. It was good. Still a little soapy and really sweet, but I imagine that's what this is supposed to taste like.

I'm currently in the middle of making my second batch, and will just add 2. We'll see. I didn't add pistachios the first time - it seemed impossible to mix them in so I didn't. I burnt some of the honey, so I do have little crunchy things in the finished product.

As long as you know what it is, it's fine. If it were a surprise, I think it would make me nervous. Instead of using a whisk for the cornstarch mixture, I used a flat wooden spoon. The second time, anyway, since I learned my lesson the first time. You basically just need to scrape the bottom of the pan constantly, and it's about a billion times easier with the spoon than the whisk.

I know it says until it's amber and gluey, but it's amber and gluey the minute you add the sugar mixture, right? I think that is what was messing everyone up.

I read in other recipe reviews that the longer you cook it, the firmer it is, so I just cooked it the full 45 minutes. I think the people who said it was a mess didn't cook it for long enough.

Believe me, you're going to be tired, and you're going to want to stop before 45 minutes. Don't do it. Lastly this is way easier to do the second time around. I prepped both my pots at the same time, and had another little bowl with my flavor and food coloring so I could just mix that in.