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home > recipes > dessert > turkish delight 2
from US also called Rahat Loukoum, as I recall 3 envelopes unflavored gelatin 1/2 c water 2 c sugar 1 c water 1 c fruit juice (citrus, apple, or pomegranate she suggests) 1/4 c shelled roasted walnut pieces, pistachios, or other nuts (optional) food coloring (optional) orange-flower essence or other flower essence (optional) vanilla extract (optional) powdered sugar Oil an 8" square baking pan. Soften gelatin in 1/2 c water. Combine sugar and 1 c water in saucepan. Add gelatin mixture and stir to mix. Bring to boil over medium heat. Simmer 30 min and then add fruit juice. Color with food coloring as desired. Simmer 5 min and then add nuts if wanted. Flavor with flower essence or vanilla extract as desired. Pour into pan and refrigerate until firm. Use a sharp wet knife to cut into serving pieces. Drop cubes into powdered sugar and coat well. Makes about 64 1" pieces. This stuff is more like "aplets and cotlets," which are available commercially from some outfit in the Pacific NW (I forget where) than like the really sticky sweet old-country Turkish delight, but I like this better. The original stuff is made, as I recall, by boiling syrup with cornstarch water - I don't have the recipe.

Turkish Delight 2


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keyword: turkish
keyword: delight
ethnicity: middle eastern
recipes for dessert
recipes by robert.miles
Email Address:
(posted October 20, 2005)

from US

also called Rahat Loukoum, as I recall

3 envelopes unflavored
gelatin
1/2 c water
2 c
sugar
1 c water
1 c fruit juice (citrus,
apple, or pomegranate she suggests)
1/4 c shelled roasted
walnut pieces, pistachios, or other nuts (optional)
food coloring (optional)
orange-flower essence or other flower essence (optional)
vanilla extract (optional)
powdered sugar

Oil an 8" square
baking pan. Soften gelatin in 1/2 c water. Combine sugar and 1 c water in saucepan. Add gelatin mixture and stir to mix. Bring to boil over medium heat. Simmer 30 min and then add fruit juice. Color with food coloring as desired. Simmer 5 min and then add nuts if wanted. Flavor with flower essence or vanilla extract as desired. Pour into pan and refrigerate until firm. Use a sharp wet knife to cut into serving pieces. Drop cubes into powdered
sugar and coat well. Makes about 64 1" pieces.

This stuff is more like "aplets and cotlets," which are available commercially from some outfit in the Pacific NW (I forget where) than like the really sticky
sweet old-country Turkish delight, but I like this better. The original stuff is made, as I recall, by boiling syrup with cornstarch water - I don't have the recipe.


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