right from Ozlem's table / lokum

aqui com fotos:

Now, a bit of history on Turkish Delight. Prior to the arrival of refined sugar in the late 18th century, the Ottomans made a crude version of Turkish Delight using honey or pekmez, a concentrated grape syrup and wheat flour. Haci Bekir, a confectioner of the time, became famous due to his ingenious use of white sugar and corn starch and was summoned to Topkapi Palace to pioneer the development of what is today one of Turkey’s hallmarks. Special recipes for variations of Turkish Delight can be found in all regions ofTurkey. Sakiz (mastic gum) another ingredient revered by the Sultans, can be used to create a chewier version and is a must if you are preparing rolled up versions of lokum. This recipe is for plain (sade) lokum, however, you may wish to add shelled and chopped nuts of your choice – hazelnuts, pistachio nuts or walnuts work extremely well.

Prep time: 15 minutes (plus setting overnight)
Cooking time: about 25 minutes
para 64 pedaços

25gr icing sugar
100gr corn flour
700gr caster sugar
Juice of 1 lemon
3 tbsp powdered gelatine
Red or pink coloring – optional
2 tbsp rose water

Line a 20.5 cm(8in) square baking tin with a cling film. Sift icing sugar and 25g of the corn flour into a small bowl. Sprinkle a little over the base and sides of the tin. Set bowl aside.

Put caster sugar, lemon juice and 400ml water into large pan. Heat gently until dissolved – do not boil. In a small bowl, mix the remaining corn flour with 100mlcold water, and then stir into sugar syrup. Sprinkle gelatine over liquid and stir with balloon whisk to break up lumps. Bring to boil, then simmer over medium heat for 20 minutes, whisking often. The mixture should thicken and turn pale yellow.

Remove from heat and whisk in a little food coloring to turn mixture into light pink (optional). Set aside for 5 min. Stir in rose water and pour into tin. Leave to set in a cool place overnight.

Dust a board with some reserved corn flour mixture, and then invert Turkish Delight on to it. Remove tin; peel off clingfilm. Cut into cubes, and then roll each gently in corn flour mixture to coat.

Store in an airtight container with remaining corn flour mixture at cool room temperature for up to 1 month. To pack as gifts, sprinkle a little corn flour mixture into a bag to stop sweets sticking.


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tirei o glitter. incorporar os frutos secos que se desejar.
daqui a (provavelmente) segunda-feira, um bolo por dia.