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Candy TURKISH DELIGHT (Lokum)
 
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PostPosted: Fri Feb 09, 2007 8:50 pm    Post subject: TURKISH DELIGHT (Lokum) Reply with quote

TURKISH DELIGHT (Lokum)

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)
Red food coloring
1/2 c Chopped, toasted almonds
3/4 c Confectioners' sugar
1/4 c Cornflour

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 ssence instead of rose water and colouring, stir in 1/2 cup toasted hopped almonds or chopped walnuts. Do not blanch almonds.

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Doctor
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PostPosted: Sat Feb 10, 2007 8:14 pm    Post subject: TURKISH DELIGHT Reply with quote

TURKISH DELIGHT

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.

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PostPosted: Sun Apr 08, 2007 3:54 pm    Post subject: Lokum (Turkish Delight) Reply with quote

Lokum (Turkish Delight)

Ingredients :

1 lb Glucose
5 1/2 lb Granulated sugar
3/4 lb Cornstarch
1 x Lemon, juice of
1 tsp Pulverized mastic
3 dsh Food coloring, if desired, more or less
3 tbl Orange blossom water or rose water
3 x -(up to)
4 oz Almonds or pistachios, chopped
Cornstarch to dust the tray
Powdered sugar

Method :

* Put the glucose and the granulated sugar into a large pan with 2 cups of water. Stir well and bring to a boil, stirring occasionally. Put the cornstarch into another large pan. Add 6 cups water gradually, stirring until well mixed. Bring to the boil slowly, stirring all the time, until you have a smooth, creamy white paste. Add this slowly to the hot sugar and water syrup, stirring vigorously so that no lumps form.
* Bring to a boil again, and cook, uncovered, over a constant low flame for 3 hours, stirring as often as possible with a wooden spoon. If the flame is too high, the bottom of the mixture will tend to carmelize.
* The mixture must be cooked until it reaches the right consistency. THis takes about 3 hours, and on this depends the success of the recipe. To test the consistency, squeeze a small blob of the mixture between two fingers.
* Only when it clings to both fingers as they are drawn apart, making gummed threads, is it ready. It may then have acquired a warm golden color. Add the lemon juice and the flavorings. THe mastic should be ground with a little granulated sugar to be successfully pulverized. Add coloring if you wish. Stir vigorously and cook a few minutes longer. Add the chopped nuts and mix well.
* Pour the hot mixture out about 1 inch deep into trays that have been dusted with cornstarch to prevent sticking. Flatten it with a knife and leave it to set for at least 24 hours. THen cut into squares with a sharp knife, and roll in sifted powdered sugar. The Halkoum will keep for a long time packed in a box.

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PostPosted: Sun Apr 08, 2007 4:14 pm    Post subject: Lokhoom Turkish Delight Reply with quote

Lokhoom Turkish Delight

Ingredients :

1/2 cup cornstarch
8 cup sugar
3 tbl lemon juice
8 cup hot water
3 dsh Bergamot oil*
1 1/2 cup chopped pistachio nuts or almonds [optional]
Powdered sugar

Method :

* *Can substitute orange flower water or Boyajians orange oil. Found in good cooking stores such as Williams-Sonoma
* Mix cornstarch and sugar together in a large pan. Add the lemon juice and water and cook over medium heat until the liquid becomes thickened and lightly golden in color. Turn the heat down to low and cook for 2 hours. At about 1 hour and 45 minutes, add the Bergamot oil and the chopped nuts. You are now ready to transfer the candy to a buttered pyrex plate to cool the You can tell the right consistency when the liquid jells and separates from the sides of the pan and forms a large ball. Pour contents into a buttered pyrex pie plate and let cool.
* When cool, cut into 1 inch squares and sprinkle the candy generously with powdered sugar. Serve.
* This recipe can be modified to make Applets and Cotlets.
* Instead of lemon juice, apple juice for applets; apricot nectar for cotlets.
* For Applets or Cotlets, omit Bergamot oil.

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PostPosted: Tue Apr 10, 2007 5:20 pm    Post subject: Turkish Delight Reply with quote

Turkish Delight

Ingredients :

2 tbl Water
3/4 cup Pectin, liquid
1/2 tsp Baking soda
1 cup Golden syrup
3/4 cup Sugar
1/4 cup Jelly
1 tbl Lemon juice
1 tsp Lemon rind
1/2 cup Nuts, broken
Sugar, confectioners

Method :

* Have everything ready before you turn on the heat. (She means it!)
* Put water and pectin into a very heavy 2-quart saucepan. Stir in baking soda. The soda will cause foaming. Do not be alarmed.
* Put golden syrup and sugar into another pan. 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 syrup mixture, gradually and steadily pour the pectin mixture into it. Continue stirring and boiling, and add jelly during the next minute. Remove the mixture from heat and stir in lemon juice, lemon rind and nuts.
* 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.
* Joy of Cooking, Irma Rombauer

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PostPosted: Tue Apr 10, 2007 5:21 pm    Post subject: Turkish Delight Reply with quote

Turkish Delight

Ingredients :

3 tbl Unflavored gelatine
1/2 cup Cold water
1/3 cup Boiling water
2 cup Sugar
4 tbl Extract *
Food coloring **
1/4 cup Pistachio nuts, chopped
1 cup Confectioners' sugar

Method :

* * 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 Turkish Coffee.

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PostPosted: Tue Apr 10, 2007 5:23 pm    Post subject: Turkish Delight Reply with quote

Turkish Delight

Ingredients :

3 tbl unflavored gelatin
3 cup apple or unsweetened apricot juice
1 1/3 cup granulated sugar
2 tbl lemon juice
2 tbl lime juice
2/3 cup cornstarch
2 cup chopped walnuts
1 cup powdered sugar

Method :

* Soften the gelatin in 1/2 cup of the juice. Boil remaining juice with sugar for 15 minutes to thicken. Mix lemon and lime juice; add all but 1/4 cup of the cornstarch to dissolve it in the mixture. Add the gelatin and cornstarch mixture to the boiled juice and bring to boil again. Cook rapidly for 10 minutes until very thick, stirring constantly. Mix in walnuts and pour mixture into a 9 x 9 x 2 inch baking pan that has been dipped in cold water. Let harden 12 hours and then cut into small pieces, 1 1/2 x 1 inch. Mix together the reserved 1/4 cup of cornstarch and powdered sugar. Remove pieces with a spatula and roll each in sugar mixture. Also known as "Aplets and Cotlets",

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PostPosted: Tue Apr 10, 2007 5:24 pm    Post subject: Turkish Delight Reply with quote

Turkish Delight

Ingredients :

6 x (3 oz.) pkgs. Jello
1/8 tsp salt
1 cup boiling water
Confectioners sugar
1 tsp lime, lemon or orange juice (optional)
1 tsp grated lime, lemon or orange peel (optional)

Method :

* Put 6 (3 ounce) packages of lime Jello in saucepan. Add 1 cup boiling water. Stir to mix. Simmer over low heat 5 minutes. Stir in lime juice and lime peel. Pour into WET 8 inch square pan. Cool and chill until firm.
* Cut into 1 inch squares and toss pieces in confectioners sugar.

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PostPosted: Tue Apr 10, 2007 5:24 pm    Post subject: Turkish Delight Reply with quote

Turkish Delight

Ingredients :

1 cup peanut butter
1 cup honey
2 cup non-fat dry milk
1 cup powdered sugar

Method :

* Measure all ingredients into a large bowl. Stir until well mixed. Spoon into a buttered 12x9-inch pan. Press out mixture to about 1/2-inch thickness. Cut into squares while soft. Cover and refrigerate.

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PostPosted: Tue Apr 10, 2007 5:25 pm    Post subject: Turkish Delight Reply with quote

Turkish Delight

Ingredients :

2 cup (1/2 liter) granulated sugar
1 1/4 cup (300 ml) water
1 x lemon, the peel cut into strips, the juice squeezed and strained
1 x orange, the peel cut into strips, the juice squeezed and strained
4 tbl (60 ml) unflavoured powdered gelatin
2 tbl (30 ml) confectioners' sugar
1 tbl (15 ml) cornstarch

Method :

* Dissolve the granulated sugar in half of the water over medium heat. Add the strips of lemon and orange peel and the juices. Bring the mixture to a boil and simmer for 15 minutes. Soften the gelatin by soaking it for 5 to 10 minutes in the rest of the water. Add the gelatin to the sugar syrup stirring well, and boil for 10 minutes, until the syrup reaches the thread stage.
* Strain the mixture into shallow dampened pan or onto platters, and let it set for 24 hours. Cut the candy into 1-inch (2 1/2 cm) squares. Sift the confectioners' sugar and cornstarch together into a shallow dish. Roll the pieces of candy in the mixture. Store the squares in boxes with more confectioners' sugar and cornstarch between each layer.

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PostPosted: Tue Apr 10, 2007 5:26 pm    Post subject: Turkish Delight Reply with quote

Turkish Delight

Method :

* Bring 1/2 cup cold water, 1 cup sugar and the grated rinds of one orange and one lemon to a boil. When boiling, add 2 tablespoons gelatin dissolved in a little warm water and continue simmering for 15 minutes. Remove from head and stir in 2 tablespoons red currant jelly, 3 tablespoons strained orange juice, 3 tablespoons strained lemon juice and 3 tablespoons strained lime juice and a little green food colouring. Pour into a shallow, square wet tin, and chill in the refrigertor until set. When cold and firm, cut into squares using a knife dipped in hot water. Toss pieces in sifted icing sugar and enjoy.

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PostPosted: Tue Apr 10, 2007 5:27 pm    Post subject: Turkish Delight Reply with quote

Turkish Delight

Ingredients :

2 cup (500 ml) sugar
1 1/4 cup (310 ml) water
2 env (2 Tbs, 30 ml) gelatin
1/2 tsp (2 ml) cream of tartar (tartaric acid)
2 tbl (30 ml) rose water*
Red food coloring
3 tbl (45 ml) powdered (confectioner's) sugar sifted with
1 tbl (15 ml) cornstarch (cornflour)

Method :

* * Available at finer supermarkets and Middle Eastern specialty shops
* Combine the sugar and 1 cup (250 ml) water in a saucepan over moderate heat, stirring occasionally until the sugar has dissolved. Stir the gelatin into the remaining water in a small saucepan over low heat until dissolved. Bring the sugar mixture to a boil and cook uncovered until it reaches 260F (127C). Stir the cream of tartar into the gelatin mixture, then add to the sugar mixture and stir to combine.
* Remove from the heat. Add the rose water and one or two drops of food coloring to make the mixture pale pink in color. Pour into two square 8-inch (20 cm) pans and allow to sit at room temperature for several hours or overnight. Dip the bottoms of the pans into warm water to loosen the gelatin and invert onto waxed paper dusted with a little of the powdered sugar mixture. Cut into 1-inch (2.5 cm) squares with an oiled knife and toss in the powdered sugar mixture to coat evenly.
* Makes about 1 pound (450 g).
* Consider using other flavorings such as orange, lemon, or creme de menthe, along with an appropriate food coloring.

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