Turkish Delight

For the past few months my wife has suggested that I try making Turkish delight or Lokum – it’s one of her favorites and it’s gluten free! Daphne was diagnosed with Celiac disease last year so I have been doing a lot of gluten free recipes lately!

I was thinking that this project would be hard, or the results would be inedible, but it was pretty easy and tasty too. Last night, Daphne went to visit a friend – so I sent along a sample package to share. The whole family loved it, so I guess I will send along some future samples!

I have made this recipe twice now. The first time I didn’t have any rose water (which makes a more traditional turkish delight) so I improvised and used Lorann apple flavoring (which is gluten free btw)

The second batch I used rose water, which I ordered from Amazon!

In medium saucepan add:

  • 3 cups granulated sugar
  • 1/2 cup honey
  • 1/2 cup water
  • 1/2 teaspoon citric acid or cream of tartar

Place pan on low heat and cook until temperature hits 260f

In 1 qt pan add

  • 1 cup cornstarch
  • 1 cup powdered sugar
  • 2 1/2 cups water
  • 1/2 teaspoon citric acid or cream of tartar

Set aside to stir in later:

  • 1 cup chopped pistachios
  • 2 tablespoons Rose Water
  • 5 drops of red food coloring

If you want to use Lorann oils as flavoring- substitute 1/8 teaspoon for the rose water

When first pan reaches 220 degrees- start second pan on medium heat, stirring with a whisk. As it heats to boiling, this will thicken up until the mixture looks like the paste we all used in kindergarten!

By now, the pan that contains the syrup should be around 260 degrees. Stir the syrup into the paste and mix thoroughly. Place back on stove and boil on low heat for 30 minutes, stirring occasionally.

Line a 9 x 13 pan with parchment paper and set aside.

After mixture has boiled 30 min, add chopped pistachios, rose water and red food coloring. Mix, and turn into pan lined with parchment paper. Use a spatula to help spread mixture evenly.

Thats it! Cover your pan with a kitchen towel or cheesecloth and let it sit for 8 hours on the counter. Afterwards, place on a cutting board that’s dusted with cornstarch and cut into 1 inch squares. Dust completely with the corn starch and serve!

So, what is the point of adding citric acid or cream of tartar? The acid is used to create invert sugar, which means that you break the sugar molecules down into glucose and fructose. This helps keep the sugar from granulating, because no one wants crunchy turkish delight!

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About CastIronDan

I'm a married father of three from Apple Valley, CA that enjoys Cooking, Roasting Coffee and HomeBrewing.
This entry was posted in Desserts, Gluten Free and tagged , , , , , . Bookmark the permalink.

8 Responses to Turkish Delight

  1. Wow, I’ve never heard of these! Are you and your wife of Turkish descent?

  2. Ever since I read the book, The Lion, The Witch and the Wardrobe, I’ve always wanted to try Turkish delight. Now I have a recipe, thanks for sharing! It looks yummy 🙂

  3. Lacey says:

    We are discovering my husband has a gluten intolerance too through an elimination diet. Also, I never knew what Turkish delight was!

  4. Pingback: Week in Review 1/11/2019 – BigAndPinkyToes

  5. Ally Bean says:

    I’ve never known what was in Turkish Delight. I trust that your wife loved what you made here. I might give it a try sometime. Thanks.

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