Turkish Delight - a recipe for Wiz!
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Turkish Delight - a recipe for Wiz!
TURKISH DELIGHT - makes about 40 pieces
(A bit labour intensive, but worth the effort)
Vegetable oil for greasing
450g granulated sugar
450ml cold water
1Tbsp lemon juice
110g cornflour, plus about 75g extra for coating
1/2 tsp cream of tartar
11/2 Tbsp rosewater
Few drops of red food colouring
About 75g icing sugar
1] Grease and line a 20cm - square baking tin with clingfilm, then lightly grease the clingfilm with the vegetable oil.
2] Place the sugar, 150 ml of water and lemon juice in a heavy saucepan over medium heat. Stir until the sugare disolves, then let the mixture boil. Increase the heat to medium and boil, without stirring, until the temperature reaches 114-118degC. on a sugar thermometer, drop half a teaspoon of the misture into a glass of cold water. The mixture should form a squishy ball. Remove the saucepan from the heat.
3] Stir together the cornflour and cream of tartar in another heavy based pan. Gradually sir in the remaining water until no lumps remain. Put the saucepan over medium heat and stir continuously until mixture begins to boil and forms a thick, gluey paste. Slowly pour the hot sugar syrup into the cornstarch misture, stirring constantly to mix. Reduce the heat to a slow simmer and stir frequently for about 1 hour until the mixture has become slightly translucent and is a pale golden colour. ( Do no leave the pot unattended or the mixture will stick and burn at the base of the pan.) Stir in the rose water and food colouring until mixed well.
4] Pour the mixture into the prepared baking tin and spread evenly. Cool to room temperature, uncovered, then wrap with cling film and allow to firm up overnight.
5] Sift the icing sugar and a few tablespoons of cornflour onto a large cutting board. Turn out and with an oiled knife cut the set Turkish Deloight into bite-sized squares or rectangles. Roll pieces in the icing suger mixture to coat well. Store in an airtight container between sheets of waxed paper dusted with icing sugar.
These could also be coated in chocolate - melt milk or plain chocoate and dip each piece of TD in to cover (use a fondue fork or cocktail sticks), or place the TD on greaseproof paper and drizzle some melted chocolate over. If you are going to cover the TD in chocolate you may be advised to leave out the final dusting of icing sugar.
If you are having a chocolate fondue party you could also include these for dipping.
[face=Comic Sans MS]An ideal gift for children to make (under adult supervision) to give to teachers, grandparents and maiden aunts. (Please, non for me thank you I can't bear the texture. )[/face]
(A bit labour intensive, but worth the effort)
Vegetable oil for greasing
450g granulated sugar
450ml cold water
1Tbsp lemon juice
110g cornflour, plus about 75g extra for coating
1/2 tsp cream of tartar
11/2 Tbsp rosewater
Few drops of red food colouring
About 75g icing sugar
1] Grease and line a 20cm - square baking tin with clingfilm, then lightly grease the clingfilm with the vegetable oil.
2] Place the sugar, 150 ml of water and lemon juice in a heavy saucepan over medium heat. Stir until the sugare disolves, then let the mixture boil. Increase the heat to medium and boil, without stirring, until the temperature reaches 114-118degC. on a sugar thermometer, drop half a teaspoon of the misture into a glass of cold water. The mixture should form a squishy ball. Remove the saucepan from the heat.
3] Stir together the cornflour and cream of tartar in another heavy based pan. Gradually sir in the remaining water until no lumps remain. Put the saucepan over medium heat and stir continuously until mixture begins to boil and forms a thick, gluey paste. Slowly pour the hot sugar syrup into the cornstarch misture, stirring constantly to mix. Reduce the heat to a slow simmer and stir frequently for about 1 hour until the mixture has become slightly translucent and is a pale golden colour. ( Do no leave the pot unattended or the mixture will stick and burn at the base of the pan.) Stir in the rose water and food colouring until mixed well.
4] Pour the mixture into the prepared baking tin and spread evenly. Cool to room temperature, uncovered, then wrap with cling film and allow to firm up overnight.
5] Sift the icing sugar and a few tablespoons of cornflour onto a large cutting board. Turn out and with an oiled knife cut the set Turkish Deloight into bite-sized squares or rectangles. Roll pieces in the icing suger mixture to coat well. Store in an airtight container between sheets of waxed paper dusted with icing sugar.
These could also be coated in chocolate - melt milk or plain chocoate and dip each piece of TD in to cover (use a fondue fork or cocktail sticks), or place the TD on greaseproof paper and drizzle some melted chocolate over. If you are going to cover the TD in chocolate you may be advised to leave out the final dusting of icing sugar.
If you are having a chocolate fondue party you could also include these for dipping.
[face=Comic Sans MS]An ideal gift for children to make (under adult supervision) to give to teachers, grandparents and maiden aunts. (Please, non for me thank you I can't bear the texture. )[/face]
Experience is not what happens to you;
it is what you do with what happens to you.
-Aldous Huxley
it is what you do with what happens to you.
-Aldous Huxley
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Re: Turkish Delight - a recipe for Wiz!
Thank you Hepzi, but I can't get the following ingredients here in Luxor,HEPZIBAH wrote:TURKISH DELIGHT - makes about 40 pieces
(A bit labour intensive, but worth the effort)
1/2 tsp cream of tartar,
11/2 Tbsp rosewater,
Few drops of red food colouring,
About 75g icing sugar.
WIZARD
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Re: Turkish Delight - a recipe for Wiz!
[face=Comic Sans MS]Oh Wiz, I am surprised. Looks like it's a no fat and no sugar recipe afterall.Wizard wrote:TURKISH DELIGHT
Thank you Hepzi, but I can't get the following ingredients here in Luxor,
1/2 tsp cream of tartar,
11/2 Tbsp rosewater,
Few drops of red food colouring,
About 75g icing sugar.
Cream of tartar - I'm not sure myself what you can use as a substitute but you can guarantee I shall now be trying to find out.
Rose water - I'm sirprised you can't get that in Luxor! I thought I had read on one of the threads about orange water - if you can get that then of course you don't need to use .....
Red food colouring - again I am surprised that is not available as I recall seeing some fairly highly coloured food and sweets in Egypt.
Icing sugar - as already mentioned, normal grained sugar can be made to a finer texture by 'whizzing' in a coffee or food grinder. Alternatively it can placed in a thick plastic bag and gradually crushed with a rolling pin. [/face]
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it is what you do with what happens to you.
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Turkish Delight - recipe 2
This recipe does not use cream of tartar but does use gelatine.
Turkish Delight
Why not make your own Turkish delight this Christmas, maybe as an extra present from you to you!
Ingredients:
1 lb. (450g) granulated sugar
quarter pint (150ml) water
juice of one lemon
half an ounce (13g) powdered gelatine
1 level tbsp. cornflour
2 tbsps. icing sugar, sifted
pink food colouring
few drops of rose water
Cooking Instructions:
Soak the gelatine in half the water
Pour the remaining water into a saucepan, add the sugar and heat gently while stirring until the sugar is dissolved
Add softened gelatine and stir into the syrup
Simmer gently for 20 minutes then add the lemon juice
Pour half the mixture into one of 2 wetted, small square tins, tins should be small enough for Turkish delight to be one inch thick
Add 2 drops of pink colouring and a few drops of rose water to the remaining mixture, stir well and pour into the remaining tin
Leave for 24 hours in the fridge to set
Mix the icing sugar and cornflour together in a polythene bag
Dust hands with this mixture and pull Turkish delight from the tins
Cut into 1 inch (2.5cm) strips and then into cubes
Toss the cubes in icing sugar mixture
Turkish Delight
Why not make your own Turkish delight this Christmas, maybe as an extra present from you to you!
Ingredients:
1 lb. (450g) granulated sugar
quarter pint (150ml) water
juice of one lemon
half an ounce (13g) powdered gelatine
1 level tbsp. cornflour
2 tbsps. icing sugar, sifted
pink food colouring
few drops of rose water
Cooking Instructions:
Soak the gelatine in half the water
Pour the remaining water into a saucepan, add the sugar and heat gently while stirring until the sugar is dissolved
Add softened gelatine and stir into the syrup
Simmer gently for 20 minutes then add the lemon juice
Pour half the mixture into one of 2 wetted, small square tins, tins should be small enough for Turkish delight to be one inch thick
Add 2 drops of pink colouring and a few drops of rose water to the remaining mixture, stir well and pour into the remaining tin
Leave for 24 hours in the fridge to set
Mix the icing sugar and cornflour together in a polythene bag
Dust hands with this mixture and pull Turkish delight from the tins
Cut into 1 inch (2.5cm) strips and then into cubes
Toss the cubes in icing sugar mixture
Experience is not what happens to you;
it is what you do with what happens to you.
-Aldous Huxley
it is what you do with what happens to you.
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[face=Comic Sans MS]Not so sure about that jojo. I think if you like Turkish Delight or know a special someone to give it to, making it yourself would be so much more 'personal' and the ingredients aren't that expensive - are they? ( I havn't bought sugar in over 4years and there is still plenty of it left ). Mind you, it would be costly for me to buy, but then it would involve a long weekend in Istanbul. [/face]jojo wrote:Mind you looking at the list of ingredients i think it would be cheaper to buy a box
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it is what you do with what happens to you.
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[face=Comic Sans MS]One things for sure - the only Turkish Delight Hepzi is interested in is in Turkey. And it doesn't come dusted in iceing sugar either. [/face]Wizard wrote:You may well be right there jojo. I think Hepzi has a hidden agenda, she wants me to get fatter as she becomes slimmer.
Experience is not what happens to you;
it is what you do with what happens to you.
-Aldous Huxley
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Yikes...we get through 10kg of sugar a month in our family - not buying sugar is anathema to Egyptians How do manage to make cakes, jellies etc??HEPZIBAH wrote:[face=Comic Sans MS]( I havn't bought sugar in over 4years and there is still plenty of it left ) [/face]
oooooh Hepzi - you dark horse!!! Do tellHEPZIBAH wrote:[face=Comic Sans MS]One things for sure - the only Turkish Delight Hepzi is interested in is in Turkey. And it doesn't come dusted in iceing sugar either. [/face]
I used to be indecisive, but now I'm not so sure...
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[quote="countessa] Yikes...we get through 10kg of sugar a month in our family - not buying sugar is anathema to Egyptians How do manage to make cakes, jellies etc??
[face=Comic Sans MS]I don't take sugar in drinks, and neither do any of my friends, so it is only used in cooking. Living alone I don't make cakes & puddings for myself and I havn't done any entertaining or edible gift making for a very long time.
As for the other, well its like this.....No! on second thoughts I'll wait to see if becomes another chapter in my book. [/face]
oooooh Hepzi - you dark horse!!! Do tell [/quote]HEPZIBAH wrote:[face=Comic Sans MS]One things for sure - the only Turkish Delight Hepzi is interested in is in Turkey. And it doesn't come dusted in iceing sugar either. [/face]
[face=Comic Sans MS]I don't take sugar in drinks, and neither do any of my friends, so it is only used in cooking. Living alone I don't make cakes & puddings for myself and I havn't done any entertaining or edible gift making for a very long time.
As for the other, well its like this.....No! on second thoughts I'll wait to see if becomes another chapter in my book. [/face]
Experience is not what happens to you;
it is what you do with what happens to you.
-Aldous Huxley
it is what you do with what happens to you.
-Aldous Huxley
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