How to cook Turkish delight at home

Turkish delight is a favorite delicacy originally from Turkey. Today, cooking technology has spread all over the world and is entrenched in the books of many families. Mistresses prefer to cook their own meals, complementing the traditional recipe with their wishes. This is not surprising, because the output is a completely natural and original product. Consider the basic recipes of Turkish goodies.

Classic Turkish Delight Recipe

• granulated sugar - 480 gr.
• corn starch - 80-100 gr.
• filtered water - 480 ml.
• citric acid powder - 8 g.
• hazelnuts or peanuts - 120 gr.
• dye (food grade) - optional
• food flavoring - optional
• icing sugar - 60 g.

1. Before nuts, prepare the nuts. Fry them in a skillet without oil for 5-6 minutes. This procedure can be done in the oven using heat.
2. Pour one and a half glasses of water from the recipe into the pan, pour in granulated sugar and half the volume of citric acid. Stir and wait for the grains to dissolve.
3. When the mixture begins to boil, set the fire to a minimum mark and continue to boil the syrup. It should become as thick as jelly and acquire a shade of caramel.
4. In a different container, mix the remaining water according to the recipe with half of citric acid and the entire volume of starch. Stir, cook until translucent over low heat.
5. When the second starchy mixture reaches readiness, it becomes thick, pour boiled sugar syrup to it. Stew the contents of the stewpan on the stove for a quarter of an hour (minimum fire).
6. At the final cooking step, enter flavoring, coloring, nuts. Take the form with cells for Turkish delight, line it with parchment and pour the mixture inside.
7. Put the cells in the refrigerator for 7.5-8.5 hours. When the treat hardens, cut it into slices and sprinkle each piece with powdered sugar. Serve with unsweetened green tea.

Turkish delight

• lemon zest - 25 gr.
• icing sugar - 45 g.
• hazelnuts or almonds - 60 gr.
• corn starch - 55 gr.
• granulated sugar - 480 gr.
• rose oil - 0.75 gr.
• drinking water - 245 ml.
• honey - 45-50 gr.
• vanillin - 4 gr.

1. Measure out 145 ml. prescription water and pour sugar into the liquid. Soak the starch separately in the remaining water, then mix it with the sugar mass.
2. Send the stewpan with the contents to the stove, cook at an average power of 6 minutes. Then translate the indicator to the minimum mark, simmer the mass until it thickens.
3. Pre-fry the nuts in a pan without adding oil. Cool them to room temperature and pour into syrup. Here, enter less than a gram of rose oil, zest, honey, vanilla.
4. Do not stop interfering, let the mass get uniform. Prepare any molds suitable for Turkish delight. Line with parchment, pour the mixture into the cells.
5. Leave the treat to harden for 6 hours, then cut into portions with a sharp knife. Sprinkle the product with starch and powdered sugar so that the Turkish delight is preserved for a long time.

Almond Turkish Delight

• granulated sugar - 730 gr.
• almonds - half a cup
• sugar dust - half a cup
• corn or rice starch - 3 cups
• filtered water - 1.35 l.

1. Peel the almonds, halve them and fry in a pan without adding oil. Separately soak the starch in three cups of water, achieve a homogeneous mixture without lumps. Let the starch stand for a while.
2. Take the stewpan in which the treat will be prepared.Pour in sugar and starch water. Send to the stove and cook until the grains dissolve, get rid of the foam.
3. When the contents of the saucepan begin to boil, introduce diluted starch, add the roasted almonds. Continue to boil until a thick substance is obtained.
4. Arm yourself with molds with high sides, pour the mixture into it. Smooth with a spatula so that a layer with a thickness of about 2.5–3 cm emerges. Let the treat cool for 6 hours.
5. When the Turkish delight hardens, chop it with a sharp knife. Wet the blade periodically with hot water. Roll each slice of goodies in sugar dust, serve.

Chocolate Turkish Delight

• granulated sugar - 950 gr.
• powdered sugar - in fact
• lemon - 1 pc.
• potato or corn starch - 130 gr.
• milk powder of medium fat content - 80 g.
• chocolate (preferably dark) - 110 gr.
• egg white - 2 pcs.

1. Cool the chicken eggs, then separate the squirrels and immediately beat them into a thick foam. In another cup, mix granulated sugar with milk powder, juice of one lemon, 360 ml. water.
2. Grate the chocolate and mix it into this mixture. To this also add a composition of whipped proteins. Set the cookware with the mass on fire, turn on medium power and cook almost to a boil.
3. Gently mix the contents to make it homogeneous. Blend starch with 90 ml. water, achieve uniformity without lumps.
4. Mix the starch into the chocolate base, continue cooking for about 7 minutes. During this time, it is necessary to prepare a mold and line it with parchment.
5. Pour the composition inward, level it with a spatula and leave it to cool for a while. Then refrigerate for another 7 hours. After this time, chop the Turkish delight into cubes, roll in sweet powder.

Turkish delight

• starch (any) - 185 gr.
• lemon zest - 30-35 gr.
• drinking water - 80 ml.
• walnut - 150 gr.
• carrots - 500 gr.
• coconut flakes - 90 gr.
• granulated sugar - 150 gr.

1. Wash the carrots in advance, dry on towels, then pass through a fine-grained grater. Transfer the vegetable to the pan, pour in the recipe and pour the granulated sugar.
2. Stir the contents, set the minimum heat, cook. Do not forget to stir so that the carrot does not burn. Grind lemon zest and walnut during languishing.
3. A quarter of an hour after the start of cooking the vegetable, pour these ingredients (zest and walnut), mix. Dilute the starch with water according to the instructions, mix until the lumps disappear.
4. Send the creamy mixture to the stewpan to the carrots, cook for 3 minutes, without ceasing to interfere. Turn off the burner, prepare the molds for Turkish delight or a long baking sheet with sides.
5. Line the cells with parchment paper, pour the thick mixture inside. Level the surface, wait for cooling. When this happens, cover the mixture with polyethylene and make a few holes with a toothpick.
6. Keep Turkish delight in the cold for about 7 hours before hardening. After the allotted time, cut it into slices of 2.5-3 cm in size. Roll first in starch, then in coconut flakes.

Turkish delight

• walnut or almond - 60 gr.
• granulated sugar - 60 gr.
• sweet apple - 4 pcs.
• coconut flakes - in fact
• corn starch - 110 gr.
• table water - in fact

1. Rinse apples and pour over boiling water, remove a layer of wax (if the fruit is purchased). Peel the fruit, getting rid of the middle and peel (optional).
2. Pour a little water into the stewpan, pour in granulated sugar and start cooking the syrup. The sweet base should be dense and uniform. When this happens, enter the chopped apples.
3. Reduce heat to a minimum mark, add nuts (whole or chopped). Dissolve the starch in cool water until the lumps disappear, add to the apple-nut mass.
4. Jam should become homogeneous and transparent. To do this, it must constantly interfere.The composition is boiled on the smallest fire for about 50-60 minutes.
5. When the base is cooked and slightly cooled, pour it into suitable molds. Allow to freeze in the cold, then cut into slices. Roll in coconut flakes and treat relatives.

Pumpkin Turkish Delight

• granulated sugar - 400 gr.
• lemon juice - 30 ml.
• corn starch - 80 gr.
• pumpkin pulp - 250 gr.
• drinking water - in fact

1. Pumpkin pulp must be freed from fibers and seeds, peel and cut into 1-1 cm cubes. Mix 130 ml. drinking sugar water according to the recipe, send the dishes to the stove and boil the syrup.
2. When the granules dissolve, pour in slices of pumpkin, cook at medium power until the vegetable softens. Now, without removing the pumpkin, let the syrup cool.
3. Arm yourself with a hand blender and lower it into a sweet base. Make a kind of mashed potatoes. Pour in the lemon juice, knead the mixture and set it on the fire again.
4. Dissolve starch in water following the instructions. Make sure that there are no lumps. Do not stop stirring the syrup, pour in the starch at the same time.
5. You will notice that the contents of the container begin to thicken quickly. Stir this mass for 2-3 minutes so that it “seizes”. When you prevent clumping, remove the pan from the burner.
6. Allow the future Turkish delight to cool, and then transfer the composition to the appropriate molds. Keep in the refrigerator until hardened, cut into slices and sprinkle each slice with powdered sugar.
7. So that the treats do not become damp and lie longer under normal conditions, you can first roll each slice in starch, then, according to a similar scheme, in sugar dust.

Even the most inexperienced housewife can cook a traditional Turkish treat at home. Turkish delight will appeal to both adults and children. The main thing is to follow the step by step instructions. Choose your favorite recipe and start manipulating. You can replace some components with similar ones, keeping proportions.

Video: how to make Turkish delight