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LOKUM ( TURKISH DELIGHT )
P r 4-5 persona duhen:
Yield: 1 servings
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
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P rgatitja:
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 essence instead of rose water and
colouring, stir in 1/2 cup toasted chopped almonds or
chopped walnuts. Do not blanch almonds.
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