This is a sweet we grow up eating, but never made at home. It was always available in the stores in a rose flavor.
A while ago, I found a recipe somebody gave me more than 10 years now, and here I'm trying it out for second time... The result is quite good and just like the lokum I ate as a kid :). I grow to like nutty or coconut turkish delight, but the rose flavor one will always be the one taking me back to my childhood and my home then ...
Here is the recipe:
LOKUM - TURKISH DELIGHT
Ingredients:
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
1 cup confectioners sugar
optional:
food coloring
pistachios, almond, hazelnuts or coconut flakes
Method:
Oil a 9-inch pan. If it is best to use a square one, but if not available a round one would do as well.
First, combine all 4 cups sugar, 1 1/2 cups of the water, and the lemon juice. Stir well until the sugar dissolves and the mixture boils on a medium flame. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage. Remove the pan from the heat.
Next, 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 and make sure 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 to low and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color. You need to make sure you have a thick consistency, if it is not, the lokum will be watery once cut and stored (I did have this result the first time I made it )!!!!
After an hour of cooking add the rosewater and a food color and nuts if using it. Mix well.
Pour the mixture in the greased pan and spread it evenly. Let it cool to a room temperature and let it sand over night to set without covering it. if you cover with foil or plastic wrap, it will create moisture in the pan. We don't want this!!! We need the mixture to settle dry.
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out of the pan on the board and cut around 1 inch squares. Make sure the knife you are using is clean every time you make a cut. You can spread some oil on it for easier cutting also.
Roll each piece in the confectioners sugar or coconut mixture to coat well on all sides.
The lokum can be stored in an airtight container. If you layer it, use waxed paper dusted with sugar to prevent sticking under and on top of each layer.
Hope you like it!!!
A while ago, I found a recipe somebody gave me more than 10 years now, and here I'm trying it out for second time... The result is quite good and just like the lokum I ate as a kid :). I grow to like nutty or coconut turkish delight, but the rose flavor one will always be the one taking me back to my childhood and my home then ...
Here is the recipe:
LOKUM - TURKISH DELIGHT
Ingredients:
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
1 cup confectioners sugar
optional:
food coloring
pistachios, almond, hazelnuts or coconut flakes
Method:
Oil a 9-inch pan. If it is best to use a square one, but if not available a round one would do as well.
First, combine all 4 cups sugar, 1 1/2 cups of the water, and the lemon juice. Stir well until the sugar dissolves and the mixture boils on a medium flame. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage. Remove the pan from the heat.
Next, 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 and make sure 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 to low and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color. You need to make sure you have a thick consistency, if it is not, the lokum will be watery once cut and stored (I did have this result the first time I made it )!!!!
After an hour of cooking add the rosewater and a food color and nuts if using it. Mix well.
Pour the mixture in the greased pan and spread it evenly. Let it cool to a room temperature and let it sand over night to set without covering it. if you cover with foil or plastic wrap, it will create moisture in the pan. We don't want this!!! We need the mixture to settle dry.
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out of the pan on the board and cut around 1 inch squares. Make sure the knife you are using is clean every time you make a cut. You can spread some oil on it for easier cutting also.
Roll each piece in the confectioners sugar or coconut mixture to coat well on all sides.
The lokum can be stored in an airtight container. If you layer it, use waxed paper dusted with sugar to prevent sticking under and on top of each layer.
Hope you like it!!!
