Turkish Delight
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Comments 0 Questions 4 Tips 0 Be the first to comment We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try? Sign in or create your My Good Food account to join the discussion. I made this and it turned out like a large boiled sweet. I used a sugar thermometer and took it to Where did I go wrong? We're sorry to hear that.
Not sure what to cook?
It does sound like it stayed on the heat too long. At step 1 and step 2, make sure the pan doesn't stay on the heat for longer than is necessary before moving on. We hope this helps if you try it again. How long will this last for? Thanks for your question. This will keep for up to 1 week. Be the first to suggest a tip for this recipe I mean i did according to the recipe but did not get proper lokum structure.
It is not possible to cut by knife. So my open questions: After all mixed tigether what is the cookibg temperature should be. 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. Yours looks exactly like the stuff I bought. Any last minute tips? Looking forward to following your blog more closely. Let us know how they turn out! Your email address will not be published. Notify me of follow up comments via e-mail. Leave this field empty. Jump to Recipe Print Recipe.
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- Turkish delight recipe | BBC Good Food!
Lokum or Turkish delight is a sweet treat of Turkish origin, made of starch and sugar, flavored and often garnished with almonds, hazelnuts or pistachios. Middle Eastern, Turkish, Vegan, Vegetarian.
Dry roast the pistachios for a few minutes in a hot pan. Put aside and then repeat the process for the hazelnuts. The preparation is ready when it is completely detached from the bottom of the pan. It can take between an hour and an hour and a half. Divide dough into two equal parts. In the first, add a tablespoon of orange blossom water, the roasted pistachios and desired coloring and stir well.
In the second, add a tablespoon of rosewater, roasted hazelnuts and desired coloring and mix well. Divide each dough into the previously prepared molds or boxes and smooth the surface as much as possible.
The secret story behind Turkish delight
Cover with aluminum foil without it being in contact with the dough and allow to dry for 24 hours. Turn the dough over and cut into squares with a large smooth knife. To facilitate cutting, coat the knife with oil with a brush before each slicing. Turkish delights will stay perfectly fresh for several weeks at room temperature in a metal box the ones I kept in an airtight plastic container got moistened. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients.
Lokum - Traditional Turkish Delight Recipe and History | flavors
The devil is always pushing the envelope, whether it is with humor or culinary surprises. Lotus Root Nelum Ala Curry.
The temp is in fact critical, no less thsn , no more than Hey Nikolay, not sure what you are referring to. Hey Nikolay, So, no particular brand of cornstarch.