Otherwise known as Lokum, Turkish Delight is one of the most famous pieces of Turkish cuisine and one of the country’s greatest exports. The traditional confection dates back over 500 years, back to the Ottoman Court and Sultan Abdul Hamid. It is said that the Sultan was having difficulties with his many wives and mistresses and sought to win their hearts through some very special food. He summoned the greatest confectioners within the empire to create a dessert that would be so fabulously delicious it would create peace and harmony between all the women within the palace. The plan worked, and the result was so successful that it became an institution of the Ottoman Court from then on.
In the 19th century, an unknown British traveller discovered the dessert and took it back to the UK. Failing to remember the dish was traditionally called Lokum, he renamed it Turkish Delight and since then has become an international favourite of generations. Originally favoured specifically as a Christmas treat, Turkish Delight is now a dessert enjoyed all year round.
In the 19th century, an unknown British traveller discovered the dessert and took it back to the UK. Failing to remember the dish was traditionally called Lokum, he renamed it Turkish Delight and since then has become an international favourite of generations. Originally favoured specifically as a Christmas treat, Turkish Delight is now a dessert enjoyed all year round.
Turkish Delight
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INGREDIENTS:
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METHOD:
Notes:
- Oil a shallow square metal or silicone baking tray, about 18 x 18cm (7 x 7 ins). Put the sugar in a pan with the cream of tartar and 500ml (17floz) water and heat gently, stirring so that the sugar melts. Turn up the heat and boil for 10-15 mins until the mixture is a little syrupy. If you have a sugar thermometer, it should reach 115-118C/250F.
- Stir the cornflour into 150ml (5floz) water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, syrupy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so take care. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and should feel a little springy.
- Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely.
- Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish Delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry.
Notes:
- Can be stored surrounded by a generous amount of icing sugar mixture in an airtight container for up to 1 week. Re-toss in sugar just before serving.
