Turkish Delight (lokum)
Joseph Boudreau
Anyone out there have a recipe for this? One that calls for geletin and
not corn starch (makes it too starchy .... like daaaa~). Anyhow, I'd
really appreciate it
THanks ... J.
--
Such is the nature of living my friend
The lessons we swallow so wide
If you get less than the best life offers, my friend
Always know that I'm at your side Joseph Boudreau
L. Bruce Hills
There's a recipe for lokum at Ed (Yilan) Swingle's Turkish and
Mediterranean recipe site:
http://www.ime.net/~yilan/sweetsidx.htm
Bruce in Maine, who spent 3 1/2 years in Turkey and *loved* it!
L. Bruce Hills
Oh - I forgot to mention - there are *3* recipes for Lokum - the third
is with gelatin (without corn starch).
Bruce in Maine (The Way Life Should Be)
Helen Peagram
In <5kkt05$u...@freenet-news.carleton.ca>, aa...@FreeNet.Carleton.CA (Joseph
Boudreau) wrote:
JB> Anyone out there have a recipe for this? One that calls for geletin and
JB> not corn starch (makes it too starchy .... like daaaa~). Anyhow, I'd
JB> really appreciate it
Hi Joe; here are the ones I have. I'll let you pick what you need, I didn't
bother to check the ingredients.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Lokum
Categories: Candies
Yield: 1 Servings
4 c Granulated sugar
4 1/2 c Water
1 ts Lemon juice
1 c Cornflour
1 ts Cream of tartar
1 tb Rose water (may be doubled)
1 Red food coloring
1/2 c Chopped, toasted almonds
3/4 c Confectioners' sugar
1/4 c Cornflour
turkish delight
Cooking time: 1 1/2 hours. Makes about 1 kg. (2 lb).
Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan.
Stir over low heat until sugar dissolves, brushing sugar crystals off
side of pan with bristle brush dipped in cold water. Bring to the
boil and boil to soft ball stage 115 C (240 F) on a candy
thermometer. Remove from heat. In another thick-based pan blend
cornflour, cream of tartar and 1 cup cold water until smooth. Boil
remaining 2 cups water and stir into cornflour mixture, then place
over low heat. Stir constantly until mixture thickens and bubbles.
Use a balloon whisk if lumps form. Pour hot syrup gradually into
cornflour mixture, stirring constantly. Bring to the boil and gently
for 1 1/4 hours. Stir occasionally with a wooden spoon and cook until
mixture is a pale golden colour. Stirring is essential. Stir in rose
water to taste and a few drops of red food colouring to tinge it pale
pink. Blend in nuts if used, and remove from heat. Pour into an oiled
23 cm (9 inch) square cake tin and leave for 12 hours to set. Combine
confectioners' sugar and the 1/4 cup cornflour in a flat dish. Cut
Turkish Delight into squares with an oiled knife and toss in sugar
mixture. Store in a sealed container with remaining sugar mixture
sprinkled between layers.
Variations: Creme de Menthe Lokum: Replace rose water and red food
colouring with 2 tablespoons Creme de Menthe liqueur and a little
green food colouring. Omit nuts.
Orange Lokum: Use 1-2 tablespoons orange flower water instead of rose
water; use orange food colouring.
Vanilla Lokum: Use 2 teaspoons vanilla essence instead of rose water
and colouring, stir in 1/2 cup toasted chopped almonds or chopped
walnuts. Do not blanch almonds.
From: The Complete Middle East Cookbook by Tess Mallos.ISBN: 1 86302
0691.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Turkish Delight
Categories: Candies
Yield: 1 Servings
2 c Sugar
1 1/4 c Water
1 Lemon *
1 Orange *
4 tb Unflavored gelatin powder
2 tb Confectioners' sugar
1 tb Cornstarch
To prepare lemon and orange: the peel should be cut in strips, the
juice squeezed and pulp strained out.
Dissolve sugar in half the water over medium heat. Add the strips of
lemon and orange peel and the juices. Bring to boil and simmer 15
minutes. Soften the gelatin by soaking it for 5-10 min. in rest of
water. Add gelatin to sugar syrup, stirring well, and boil for 20
min., until cyrup reaches thread stage (223-234F). Strain into
shallow dampened pans or onto platters and let set for 24 hr. Cut
into 1" squares. Sift confectioners' sugar and cornstarch together.
Roll pieces of candy in sugar mixture.
Posted by DIANE TAYLOR, Prodigy ID# NWFB54A.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Turkish Delight 1
Categories: Greek, Candy
Yield: 1 Servings
Karen Mintzias
2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners' sugar
* Flavorings: rose, mastic, strawberry, orange or lemon. ** Food
coloring: red, yellow, green or orange (depending on flavoring used)
*** Nuts: almonds or pistachios
Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to
220 degrees F. Cover pot the last 5 minutes. Add flavor and food
color. Add nuts.
Pour into oiled shallow pan. When cool, cut into squares and roll
each piece in sifted powdered sugar. Store in plastic bag.
From: The Complete Greek Cookbook, by Theresa Karas Yianilos, Avenel
Books, New York.
Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Turkish Delight 2
Categories: Greek, Candy
Yield: 24 Servings
3 tb Unflavored gelatine
1/2 c Cold water
1/3 c Boiling water
2 c Sugar
4 tb Extract *
Food coloring **
1/4 c Pistachio nuts; chopped
1 c Confectioners' sugar
* Extract: may use orange, lemon or raspberry extract. ** Food
Coloring: Use appropriate color to match flavor.
Soften gelatine in cold water. Add sugar to boiling water. Bring to
boil. Stir in softened gelatine. Simmer, uncovered, 20 minutes. Add
flavoring and coloring. Pour into ungreased, 8-inch square pan. Add
nuts. Stir gently. Chill. When firm, invert onto cutting board. Cut
into 1 1/2 inch cubes. Roll in confectioners' sugar. Store in a jar
at room temperature. Serve with Greek Coffee.
From "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Turkish Delight 3
Categories: Greek, Candy
Yield: 1 Servings
2 tb Water
3/4 c Liquid fruit pectin
Stir in:
1/2 ts Baking soda
The soda will cause foaming.
-Do not be alarmed.
Put into another pan:
1 c Light corn syrup
3/4 c Sugar
Turkish Fruit Paste, Turkish Delight, or Rahat Loukoum From Joy of
Cooking by Irma Rombauer
Makes 1 1/2 pounds Version #1
Have everything ready before you turn on the heat. (She means it!)
Put into a very heavy 2-quart saucepan:
Put both pans on high heat. Stir alternately 3 to 5 minutes or until
foaming has ceased in the pectin pot and boiling is active in the
other. Then, still stirring the corn syrup mixture, gradually and
steadily pour the pectin mixture into it. Continue stirring and
boiling, and add during the next minute:
1/4 cup any jelly: apple, currant, apricot, raspberry, peach or quince
Remove the mixture from heat and stir in: 1 Tbs lemon juice (1 tsp
lemon rind) (1/2 cup broken pistachio or other nutmeats)
Pour into 8 x 8 inch pan. Let stand at room temp about 3 hours. When
mixture is very firm, sprinkle with:
Confectioner's sugar
Cut into shapes or squares by pressing down with a buttered or sugared
knife. Release the candies onto a sugared tray so all sides become
coated. If you plan packing these candies, let them stand sugared 12
hours or more on a rack.
Redust on all sides and pack, then store tightly covered. Should you
want to dip them in chocolate, remove excess sugar first.
MMMMM
INET: m...@hwcn.org
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m...@hwfn.on.ca