Turkish delicacy - Turkish delight - is a real temptation. No wonder that it was he who was offered to Edmund by the White Queen from the cult fairy tale "The Chronicles of Narnia". At home, Turkish delight is served with strong and thick Turkish coffee.
Turkish delight with pistachios
To make a great Turkish delight pistachio, take:
- 4 cups granulated sugar;
- 1 teaspoon of tartar;
- 1/2 cup unsalted peeled pistachios;
- 1 glass of cornmeal;
- 2 tablespoons of rose water;
- 1/3 cup powdered sugar.
Pour 2 ½ cups of filtered water into a large, heavy saucepan and bring to a boil. Add sugar, stir and cook a thick syrup. Its temperature should be 125 ° C according to a pastry thermometer. Remove the syrup from heat.
If you don't have this useful tool, put some syrup in cold water, it should instantly form a soft, small, elliptical ball.
In a large bowl, combine cornstarch and tartar with 1 cup cold filtered water. Slowly add the slurry to the hot syrup, whisking constantly. Return pot to heat and bring to a boil, reduce heat and simmer, stirring every 1 to 2 minutes, for 6 to 45 minutes, until mixture turns golden and thickens. A fairly thick mixture, if you run a spoon along the bottom of the pan, refill the groove only after 7-10 seconds. Add coarsely chopped pistachios and rose water, stir.
Pour the mixture into a deep baking dish lined with baking parchment, flatten the surface and leave to set in a cool place, not in the refrigerator. Sift half of the icing sugar onto the frozen Turkish delight, sift half the other onto the work surface and turn the baking sheet onto it. Cut the Turkish delight into cubes using a knife dipped in hot water. Roll the cubes in the powder. Unfortunately for those with a sweet tooth, the calorie content of the delicacy cannot be lowered in any way by abandoning the powder coating, because otherwise Turkish delight will not be stored for more than an hour.
Turkish delight is stored in sealed containers, in a large amount of powdered sugar. Do not put Turkish delight in the refrigerator, it will become sticky there.
Turkish delight with almonds
For Turkish delight with almonds, you will need:
- 400 grams of granulated sugar;
- 1 teaspoon of tartar;
- 2 teaspoons of lemon juice;
- 2 tablespoons of rose water;
- ¼ teaspoon food grade pink dye;
- 300 grams of powdered sugar;
- 150 grams of peeled crushed almonds.
Put sugar, tartar and lemon juice in a saucepan, pour in 160 ml of cold water, stir and cook over medium heat, stirring occasionally, until sugar dissolves. Bring to a boil and cook for 10 minutes, until the temperature reaches 125 ° C. Remove from heat.
Dissolve the cornmeal in 185 ml of cold filtered water, cook over medium heat, stirring for another 7 minutes, until the contents of the saucepan are like paste. Add sugar syrup, mix and simmer for about an hour. Add rose water, almonds and food coloring, stir and pour in a mold covered with parchment or plastic wrap. Let set, dust with powdered sugar and cut into squares, which are again rolled in powder.
