Turkish delight

Turkish delight

By
From
Encyclopedia of Food and Cookery
Makes
50

A jelly-type sweet that is most popular in the Middle East, delicious served with coffee when guests call. Flavour with citrus juices, rose water or peppermint; add chopped nuts; colour delicately with a few drops of food colouring and roll each morsel in sifted icing sugar.

Ingredients

Quantity Ingredient
2 tablespoons powdered gelatine
250ml water
1 lemon
1 orange
660g sugar
85g cornflour
red or green food colouring
icing sugar, sifted

Method

  1. Sprinkle gelatine over 60 ml water and set aside to soften.
  2. Zest the lemon and orange, without any white pith. Squeeze and strain the juice.
  3. Place lemon and orange zests and juice in a deep, heavy saucepan with sugar and 170 ml water. Bring slowly to the boil, stirring to dissolve sugar before boiling point is reached. Boil steadily without stirring for 4–5 minutes until a sugar thermometer registers 105°C, or when 1/2 teaspoon syrup dropped into a cup of cold water forms long threads.
  4. Mix cornflour with remaining cold water and add to syrup with softened gelatine. Simmer until clear and gelatine has dissolved, stirring occasionally. Add a few drops food colouring, and strain into a lightly oiled 18 cm shallow tin. Leave to set overnight.
  5. Next day, cut into squares and roll in sifted icing sugar. Package in layers separated with waxed paper lightly dusted with sifted icing sugar.

Variations

  • Chopped nuts – almonds, pistachios, walnuts – may be added to the mixture before pouring into tin.

    Crème de menthe Turkish delight: Follow the recipe above, but omit the orange and lemon zests and juice, and instead flavour with 1/2 teaspoon oil of peppermint and colour with green food colouring.

    Rose water Turkish delight: Follow the recipe above, but omit the orange and lemon zests and juice, and instead flavour with 2 tablespoons rose water and tint pink with red food colouring. Add 65 g chopped pistachio nuts before pouring into prepared tin.
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