how do you make turkish delight?

Answer 1

MINT TURKISH DELIGHT


four 1/4-ounce envelopes unflavored gelatin (about 3 tablespoons)
2 1/2 cups cold water
1 cup cornstarch
3 cups granulated sugar
2 cups packed fresh mint leaves, washed, dried, and chopped coarse
1 drop green 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 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 1/4 cups cold water, granulated sugar, and mint 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 food coloring. 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.


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.

Both very nice, but I prefer the Pistachio rosewater.

Answer 2

Turkish Delight:

20 min
1 servings

440 g sugar (2 cup)
250 ml water (1 cup)
3 tablespoons gelatin
1/2 teaspoon citric acid
1 teaspoon rose water
food coloring (as desired)
icing sugar (for coating)

1. Stir the sugar, water and gelatine in a saucepan over low heat until dissolved.
2. Bring to a boil.
3. Boil without stirring for 20 minutes.
4. Add the citric acid, rose water and food colouring.
5. Pour into a lightly greased tin.
6. Allow to cool and set.
7. Cut into squares.
8. Roll in icing sugar.
9. Serve and relish the delight!

Answer 3

My friend's recipe (and a very good one):

Sade Türk Lokumu- Plain Turkish Delight

serves: 8-10
preparation time: 45 minutes

ingredients:
1 kg. granulated sugar
1/2 liter of water
1 tablespoon lemon juice
1 glass (100 gr.) starch
2 gr. cream of tartar (argol)
1/2 cup of water
almond oil
for blending:
1 cup of starch
1 glass of caster sugar

preparation:
Put the granulated sugar and the water into a saucepan. Boil on medium heat until the sugar melts and add the lemon juice. Keep on heating till it darkens slightly. Take off the foam that accumulates on top.
Whip a glass of starch with a 1/2 cup of water in a bowl. Add to the boiling water little by little while mixing continuously. Add the cream of tartar and boil till it becomes paste like.
Oil a high edged tray with almond oil. Pour the lokum ingredients which are in a jelly condition on the tray and let them cool down. Mix and spread starch and caster sugar on a flat surface. Flip the tray on the surface and take the lokum. Spread almond oil on a pair of kitchen scissors and cut the lokum into 2-finger thick ribbons. Coat the ribbons with caster sugar and cut them to cubes.
Protect your lokums by coating them again in caster sugar and keeping them in a jar.

important points:
1. To decide the degree of consistancy of the water with sugar take some of it with the tip of a spoon and pour it on a plate. Blow upon to cool it and lift it from the plate with your finger. If it doesn't stick to the plate it's ready.
2. You'll know that your ingredients have turned into lokum when the smell of the starch disappears, the color darkens and when you put caster sugar on top it remains dry.
3. You can put into the ingredients chopped almonds, pistachios, hazelnuts or rose, lemon and mint aromas to prepare different kinds of lokums.
4. Cream of tartar can be obtained in bakeries and herb sellers.
5. Make sure that the starch and sugar you use are fresh and dry.

Answer 4

It's kind of like a dumpling filled with turkey..tastes like crap and nothing like the movie