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Turkish Delight
11 photos via paradoksik
Turkish delight (modified Arabic name means "Sweets for the throat") - one of the most famous oriental delicacies. In the West, it has received the eloquent name of "Turkish Delight". Turks themselves call these scented soft candy "lokum".
Turkish delight - confection, which belongs to the group of oriental sweets such as soft candy.
It is made from sugar, molasses, starch filled with whole kernels of roasted nuts or without them, with different taste and flavors.
Making traditional Turkish delight, as well as halva, engaged specially trained chefs - kandalachi.
The recipe for Turkish Delight at the end of the XVIII century was a Turkish pastry Mahiddin Ali Bakir. He allegedly went to work at the request of the Sultan, tired to chew hard candy.
04
According to another version, the sultan ordered the best confectioners of the Ottoman Empire to prepare a new dessert to please his many wives. As a result of culinary experiments appeared soft, gentle delicacy, cooking is not difficult, but requires some patience. Ali Mahiddin hot sugar syrup mixed with starch dissolved in water and the resulting mixture is poured into a flat mold, greased. Having waited until the viscous mass hardens, Ali Mahiddin cut her into pieces and sprinkle with powdered sugar
Delight stored in precious caskets made of bone and nadkusyvali only when hope was no longer on that. The life became more bitter, the smaller the pieces of Delight. At first delight was served as a special treat at the court padishahs, but soon became famous and a favorite delicacy among the common people, and its production is widespread.
Simple recipe, as it often happens, became the basis for further experiments. To cater to the different tastes in Turkish Delight began to add honey, almonds, hazelnuts, pistachios, cinnamon, lemon zest, fruit and chocolate. Modern confectioners, anxious concerning the tradition, try to use in the preparation of goodies only rose water, as in the original recipe.
Ali Mahiddin gained wide popularity in the Turkish capital. In the center of Istanbul, he opened a small shop, which is still owned by his descendants.
Turkish delight started to sell throughout the Ottoman Empire and beyond. It has become a familiar part of the Balkan cuisine and Middle Eastern countries. In the XIX century it was brought to Western Europe, where the Turkish delicacy, perfectly suitable for tea, especially the coveted British. Turkish delight was a favorite sweetness Napoleon and Winston Churchill.
On top of that delight, in addition to nice, it has useful properties.
Nuts contained in delight, it is recommended to use in hypertension, obesity, high cholesterol, insomnia. Coconut pulp has a positive effect on people suffering from venereal and urological diseases. Also, there is a perception that men who regularly include in your diet delight, to old age, have greater virility.
Recipe of the Turkish Turkish Delight:
Syrup 1 kg of sugar, 300 grams of water.
For starch milk 100 g of rice, wheat or corn starch, 200 g of cold boiled water.
For dusting Turkish Delight: 100 grams of powdered sugar, 1 cm sachet vanilla sticks or vanilla sugar.
For cooking Turkish delight: 3-4 Art. Spoon syrup jam or fruit sauce, 2 tsp. lemon or orange peel, 1 drop of rose oil and 1 tsp. rose syrup (See above.), 100 grams of peeled nuts (almonds, hazelnuts), 1 pinch saffron or turmeric.
Preparation:
1. Boil in a cauldron or copper basin sugar syrup, pour it in a strong boiling starch milk (mixture of water and starch), and reduce the heat, all the while stirring with a wooden spoon until thick mass.
2. Add the remaining ingredients in the following order: fruit puree, spices, rose oil, nuts, agar-agar. Cook until the semi-state, all the while preventing the spoon on the bottom of the cauldron, preventing burn on weight.
3. To prepare the masses poured into wooden pan layer 2, 5 cm, to harden for 3-4 hours, then cut into square pieces and sprinkle with powdered sugar with vanilla.
Turkish delight for Algerian
1 kg of refined sugar
1 liter of cold water
150g chopped almonds
800 ml of water at room temperature
100 ml lemon juice
pink syrup
150 g starch
mixture for dusting of powdered sugar and starch
vegetable oil for greasing the pan
Preparation:
In 800 ml of water was added 50 g of lemon juice, sugar and boil until until a viscous syrup consistency. It pour cold water mixed with starch, then cook until the mass density and to add almonds, rose syrup and lemon juice remains. Turkish delight put the three-centimeter layer on the preheated pan, pre-oiled small amount of vegetable oil. The surface must be smoothed, and then put the sweetness in a cool place. Once she is ready to finally cut it into small squares and sprinkle with powdered sugar with the addition of starch. When storing the product you need to ensure that it did not get wet, so it is best to use for this dish with a tight-fitting lid. Served Turkish Delight tradition while drinking coffee on the glass or porcelain saucers along with a glass of water.
Source:
Turkish delight (modified Arabic name means "Sweets for the throat") - one of the most famous oriental delicacies. In the West, it has received the eloquent name of "Turkish Delight". Turks themselves call these scented soft candy "lokum".
Turkish delight - confection, which belongs to the group of oriental sweets such as soft candy.
It is made from sugar, molasses, starch filled with whole kernels of roasted nuts or without them, with different taste and flavors.
Making traditional Turkish delight, as well as halva, engaged specially trained chefs - kandalachi.
The recipe for Turkish Delight at the end of the XVIII century was a Turkish pastry Mahiddin Ali Bakir. He allegedly went to work at the request of the Sultan, tired to chew hard candy.
04
According to another version, the sultan ordered the best confectioners of the Ottoman Empire to prepare a new dessert to please his many wives. As a result of culinary experiments appeared soft, gentle delicacy, cooking is not difficult, but requires some patience. Ali Mahiddin hot sugar syrup mixed with starch dissolved in water and the resulting mixture is poured into a flat mold, greased. Having waited until the viscous mass hardens, Ali Mahiddin cut her into pieces and sprinkle with powdered sugar
Delight stored in precious caskets made of bone and nadkusyvali only when hope was no longer on that. The life became more bitter, the smaller the pieces of Delight. At first delight was served as a special treat at the court padishahs, but soon became famous and a favorite delicacy among the common people, and its production is widespread.
Simple recipe, as it often happens, became the basis for further experiments. To cater to the different tastes in Turkish Delight began to add honey, almonds, hazelnuts, pistachios, cinnamon, lemon zest, fruit and chocolate. Modern confectioners, anxious concerning the tradition, try to use in the preparation of goodies only rose water, as in the original recipe.
Ali Mahiddin gained wide popularity in the Turkish capital. In the center of Istanbul, he opened a small shop, which is still owned by his descendants.
Turkish delight started to sell throughout the Ottoman Empire and beyond. It has become a familiar part of the Balkan cuisine and Middle Eastern countries. In the XIX century it was brought to Western Europe, where the Turkish delicacy, perfectly suitable for tea, especially the coveted British. Turkish delight was a favorite sweetness Napoleon and Winston Churchill.
On top of that delight, in addition to nice, it has useful properties.
Nuts contained in delight, it is recommended to use in hypertension, obesity, high cholesterol, insomnia. Coconut pulp has a positive effect on people suffering from venereal and urological diseases. Also, there is a perception that men who regularly include in your diet delight, to old age, have greater virility.
Recipe of the Turkish Turkish Delight:
Syrup 1 kg of sugar, 300 grams of water.
For starch milk 100 g of rice, wheat or corn starch, 200 g of cold boiled water.
For dusting Turkish Delight: 100 grams of powdered sugar, 1 cm sachet vanilla sticks or vanilla sugar.
For cooking Turkish delight: 3-4 Art. Spoon syrup jam or fruit sauce, 2 tsp. lemon or orange peel, 1 drop of rose oil and 1 tsp. rose syrup (See above.), 100 grams of peeled nuts (almonds, hazelnuts), 1 pinch saffron or turmeric.
Preparation:
1. Boil in a cauldron or copper basin sugar syrup, pour it in a strong boiling starch milk (mixture of water and starch), and reduce the heat, all the while stirring with a wooden spoon until thick mass.
2. Add the remaining ingredients in the following order: fruit puree, spices, rose oil, nuts, agar-agar. Cook until the semi-state, all the while preventing the spoon on the bottom of the cauldron, preventing burn on weight.
3. To prepare the masses poured into wooden pan layer 2, 5 cm, to harden for 3-4 hours, then cut into square pieces and sprinkle with powdered sugar with vanilla.
Turkish delight for Algerian
1 kg of refined sugar
1 liter of cold water
150g chopped almonds
800 ml of water at room temperature
100 ml lemon juice
pink syrup
150 g starch
mixture for dusting of powdered sugar and starch
vegetable oil for greasing the pan
Preparation:
In 800 ml of water was added 50 g of lemon juice, sugar and boil until until a viscous syrup consistency. It pour cold water mixed with starch, then cook until the mass density and to add almonds, rose syrup and lemon juice remains. Turkish delight put the three-centimeter layer on the preheated pan, pre-oiled small amount of vegetable oil. The surface must be smoothed, and then put the sweetness in a cool place. Once she is ready to finally cut it into small squares and sprinkle with powdered sugar with the addition of starch. When storing the product you need to ensure that it did not get wet, so it is best to use for this dish with a tight-fitting lid. Served Turkish Delight tradition while drinking coffee on the glass or porcelain saucers along with a glass of water.
Source:
