What is Turkish Delight? Have you ever had it? Where is the best place to order it from? What kind is best?

Question

Does ALL Turkish Delight have gelatin in it? If so, I wont eat it. Im a vegetarian.

Answer 1

Turkish Delight, or lokum (also loukoum), is a confection made from starch and sugar. It is often flavored with rosewater or lemon, the former giving it a characteristic pale pink color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut pieces, usually pistachio, hazelnut or walnuts.

Though enjoyed worldwide, lokum is especially familiar in Turkish, Armenian, Greek, Balkan, Iranian, and Middle Eastern cuisines.

In the United States, lokum is not especially common, although there are exceptions. One major commercial producer in the Northwestern U.S. is Liberty Orchards, founded by Armenian immigrants, which markets the candy under the name "Aplets & Cotlets" and "Fruit Delights". It is also the basic foundation of the Big Turk and Fry's Turkish Delight chocolate bars.

http://en.wikipedia.org/wiki/Turkish_Delight

Answer 2

I think there is a vegetarian alternative for gelatine, but I'm afraid I don't know what it is.

The most popular type of Turkish delight seems to be the chocolate covered variety, such as Fry's.

When I was a child, there was always traditional T D at Christmas, and it was not chocolate covered, but just large pieces of pink or white dusted with icing sugar.

Answer 3

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Answer 4

No, it's not common to eat Turkish delight for breakfast. Most of the time, people will eat them after a meal, such as lunch or dinner, as a dessert.

Answer 5

There is a company in Washington State. They have the BEST turkish delights and they are called applets and cotlets.

Order them on-line @:

www.libertyorchards.com

Answer 6

WHAT ISI T? The term "Turkish Delight" conjures all kinds of exotic images, but Turkish Delight or Lokum is a flavored sweetmeat or a candy, prepared from starch and sugar, filled with dry fruits, honey or nuts. It has a sticky texture and very often Arabic gum is used as a binder. The Turkish Delights come in cubes with powdered sugar sprinkled on them. Although Turkish Delights may contain many exotic fillings, the staid and simple rosewater is still the most preferred. It is this rosewater, which gives the candy its trademark blushing pink color. It can be had as an accompaniment to tea or coffee or it can be enjoyed all by itself too.
RECIPE: You only need cornstarch, powdered sugar, powdered gelatin and a filling of your choice like orange peel or walnut or hazelnut paste. Then you mix in all the ingredients with water and let it set for a day. After the mixture is well set, you cut it into pieces, sprinkle sugar over them and your Turkish Delight is ready to be savored.
• 2 c sugar • 2 tb cornstarch • 1 c water • 1/2 ts cream of tartar • 2 tb rosewater (if unavailable, substitute 1/2 ts rose food flavoring) • 1/2 c chopped toasted pistachios or almonds (optional) • confectioner's sugar for dusting
Stir sugar, cornstarch and cream of tartar into water and boil for 3 minutes. Remove from heat and add rosewater and (optionally) chopped nuts. Apply non-stick cooking spray to form (ice cube trays will do nicely) or shallow pie pan and pour mixture. When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar. Store at room temperature in airtight container.
HISTORY of Turkish delight dates back to 500 years; making Turkish Delight one of the oldest sweets in the world. There are several stories surrounding its origin.
• One legend has that there was a certain Sultan who believed that the way to a woman’s heart was through her stomach. He had in his armor, recipes for some very exotic and innovative dishes, with which he wooed his mistresses. Once, very eager to please his numerous mistresses, he ordered his chefs to prepare a novel dessert. Thus, the Turkish Delight came into being as a royal delicacy, which very soon became one of the most coveted dishes to have ever come out of the royal kitchens.
• According to another legend, the Turkish Delight was the handiwork of a confectioner named Bekir Effendi. Bekir was a native of a small town named Kastamonu, high up in the mountains of Anatolia, who came to Istanbul in 1776 and set up his sweet shop. He was an ingenious confectioner and the kitchen was his canvas where he gave vent to his imagination. The Turks are famed for their sweet tooth and it was not long before Bekir Effendi wormed his way into their hearts with his Turkish Delights. Soon people were flocking to his eatery. Bekir Effendi’s soft and tender Turkish Delights soon gained entry into the royal court, this royal acceptance elevated the Turkish Delight almost to the status of a cult.
• Another story has that Turkish Delight originated as the result of rivalry between the royal chefs to be in the good books of the Sultan. One chef made a dish with cornstarch, flavors and sugary syrup and filled it with nuts and dried fruits. This is what we now know as the Turkish Delight.

Answer 7

Turkish Delite is a gelatinous candy often flavoured with rose water. It's WONDERFUL, but might be an acquired taste. Nestle makes on in the form of a chocolate bar called "Big Turk", but the BEST I've ever had comes from England and is sold here only at Christmas (if we can get it at all). It has a stronger flavour and sells out FAST.

You CAN make your own (I remember when I was a child - not all THAT long ago - a classmate brought a batch to school. His mother had made it with gelatin and dusted it with powdered sugar.)

Turkish Delight Recipe



rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatine
1 cup (8 fl oz) water, extra
2/3 cup cornflour (cornstarch)
3-4 drops orange or rose flower water
red food colouring
1/2 cup icing (confectioners) sugar
Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin
with aluminum foil, leaving edges overhanging. Brush foil with oil
or melted butter. Remove white pith from rinds.

Combine rinds, juices, sugar and water in large heavy-based pan.
Stir over medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet pastry
brush. Bring to boil, reduce heat slightly and boil without stirring
for 5 minutes or boil until a teaspoon of mixture dropped into cold
water forms long threads, or if using a sugar thermometer it must
reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra
water in bowl. Stir over hot water until dissolved. In separate
bowl combine cornflour with remaining water, mix until smooth.

Add gelatine and cornflour mixtures to sugar syrup. Stir over medium heat until mixture boils and clears. Stir in flower water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.


Turkish delight



Turkish delight ( a kid-friendly recipe )
You will need:
scales, tablespoon, bowl, measuring jug, large saucepan, wooden spoon, baking tray, square cake tin 18cm x 18cm (7x7 inches).

Ingredients
3 tablespoons gelatine
300ml/half pint water
450g/1 lb sugar
15ml/1 tablespoon rosewater
icing sugar
pink food colouring


Method
1. Measure the gelatine into a bowl and then add 100 ml (3 fl oz) of water. Put the rest in a saucepan on the stove. Leave the gelatine to soak while you prepare the rest of the ingredients.

2. Weigh the sugar and add it to the saucepan. Put the saucepan on a low heat and then stir with the wooden spoon to dissolve the sugar. You’ll know it has all dissolved when the liquid goes clear.

3. Once the sugar is dissolved bring it to the boil by turning up the heat.

4. After it has boiled, add the soaked gelatine and stir until this is dissolved. Continue to boil the mixture for about five minutes, making sure it doesn’t boil over at all by adjusting the heat.

5. After five minutes remove the saucepan from the heat and add a few drops of food colouring to make it nice and pink. Add enough drops to make it a dark pink colour.

6. Add the rosewater and stir well.

7. Have a little taste now to make sure it is tasty. If you can’t really taste the rosewater add some more - a little at a time - until you’re happy.

8. Make sure the cake tin is nice and clean and place it on the baking tray. Pour the mixture in (kids - get an adult to do this part as the liquid is very hot!).

9. Leave it to cool.

10. Once it is cool cover the tin with a plate or similar and put it in the fridge overnight. This will give the gelatine time to set.

11. When it is nice and firm, cut it into squares and take it out of the tin. Put some icing sugar on to a plate or into a bowl and roll each piece of Turkish Delight until it is completely coated.

12. Now you can keep the sweets in the fridge until you want to eat them!

Answer 8

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 9

Here is a recipe I used that does not have gelatin:
Ingredients
4 cups granulated sugar
1 1/4 cups cornstarch
1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 1/2 tablespoons rosewater (or other flavoring)
1 cup confectioners (powdered) sugar
Vegetable oil or shortening
In a 9 inch baking pan, grease the sides and bpttom with vegetable oil or shortening. Line with wax paper and grease the wax paper.
In a saucepan, combine lemon juice, sugar and 1 1/2 cups of water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.
Combine cream of tartar, 1 cup cornstarch and remaining water in a saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency. Stir in the lemon jucie/water/sugar mixture. Stir constantly for about 5 minutes. Reduce to low and allow to simmer for 1 hour, stirring frequently.
Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.
Once it has cooled overnight, sift together confectioner's sugar and remaining cornstarch. Turn over baking pan containing Turkish Delight onto a clean counter or table and cut with an oiled knife into one inch pieces. Coat with confectioner's sugar mixture. Serve or store in an airtight container in layers separated with wax or parchment paper.






Turkish Delight is a jellied candy typically flavored with rose water.

Turkish Delight


rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatine
1 cup (8 fl oz) water, extra
2/3 cup cornflour (cornstarch)
3-4 drops orange or rose flower water
red food colouring
1/2 cup icing (confectioners) sugar

Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin
with aluminum foil, leaving edges overhanging. Brush foil with oil
or melted butter. Remove white pith from rinds.

Combine rinds, juices, sugar and water in large heavy-based pan.
Stir over medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet pastry brush. Bring to boil, reduce heat slightly and boil without stirring for 5 minutes or boil until a teaspoon of mixture dropped into cold water forms long threads, or if using a sugar thermometer it must reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra water in bowl. Stir over hot water until dissolved. In separate bowl combine cornflour with remaining water, mix until smooth.

Add gelatine and cornflour mixtures to sugar syrup. Stir over medium heat until mixture boils and clears. Stir in flower water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.

Answer 10

I saw the movie to.