Turkish Delight????

Question

How do you make it? Is it difficult? Any good recipes?

Answer 1

I'm a Turk and I like delight too, but in Turkey only professionals make Turkish delight. I've never heard of anyone making it in their homes. And I don't have the slightest idea how one can make it :P

Answer 2

Here ya go!

Turkish Delight

Ingredients:
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cup cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoon rosewater
red food coloring (optional)
1 cup confectioners sugar

Directions:

Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.

In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240F on a candy thermometer). Remove the pan from the heat.

In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

This recipe for Turkish Delight serves/makes 80 pieces

Answer 3

This website has a great Turkish Delight recipe, and many other recipes for Middle Eastern food.

http://mideastfood.about.com/od/dessertssweetspastries/r/turkishdelight.htm

Good luck :)

Answer 4

It is vety hard to cook Turkish Delight and is not worth the trouble. I suggest you but ready made delights.

Answer 5

TURKISH DELIGHT RECIPE
Categories: Candies, Turkish
Yield: 1 servings

2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners' sugar

* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.

PISTACHIO ROSEWATER TURKISH DELIGHT
This little sweetmeat is very popular throughout the Middle East. The Turkish term for the confection, rahat lokum, literally means "throat's ease."
1/2 cup shelled natural pistachios
four 1/4-ounce envelopes unflavored gelatin (about 3 tablespoons)
2 3/4 cups cold water
1 cup cornstarch
3 cups granulated sugar
5 teaspoons rosewater
1 drop red food coloring if desired
1/3 cup confectioners' sugar plus additional if necessary

Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.

In a small saucepan of boiling water blanch pistachios 3 minutes and drain in a sieve. Rinse pistachios under cold running water and pat dry. Rub skins off pistachios.

In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.

In a 4-quart heavy kettle stir together remaining 1 1/2 cups cold water, granulated sugar, and rosewater and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in pistachios and food coloring and cook, stirring, 1 minute. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.

Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.

Just before serving, recoat Turkish delight in additional confectioners' sugar.

Makes about 36.

Answer 6

Don't have a recipe, can't be too easy! My suggestion, have a Big Turk chocolate bar, they are the best and they are actually pretty low in fat!