Food Around the World – Rose Water and Pistachio Turkish Delight

In Turkey there is an unlimited choice of flavours of Turkish delight. The taste is fresh and sweet and a far cry from the awful chocolate covered version you a popular chocolate maker used to sell as a bar and include in their box of mixed chocolates.

Make this to end your Middle Eastern meal and serve with Turkish coffee or Alma Chai.

2 cups sugar

10ml lemon juice

4 ½ cups water

1 cup cornflour

1t cream of tartar

1 ½ t rose water

½ cup chopped pistachio nuts

Pinch food colouring (optional)

To Coat

1 cup icing sugar

60ml cornflour

Oil a 23cm square baking tin and line with cling wrap.

Combine the sugar, lemon juice and 375ml of water in a heavy based saucepan. Bring to the boil. Reduce the heat and simmer gently without stirring until it reaches the soft ball stage (120C). Remove from the heat.

In a second pan mix the cornflour and cream of tartar and cook on medium heat. Gradually add 750ml of water, mixing until smooth.  Stir continuously until it boils and turns into a thick paste.

Slowly pour the hot syrup from the first pot into the second pot, stirring constantly. Reduce the heat and simmer for an hour, stirring frequently to prevent it sticking. The mixture will be a pale colour. Add the colouring, rosewater and nuts. Spread evenly in the prepared baking tin. Cool and allow to stand overnight.

Mix the icing sugar and corn flour and place on a large board. Turn out the Turkish delight onto the coating. Cut with a sharp, oiled knife. Roll each piece in the icing sugar and place in small cupcake holders. Store in an airtight container.

This makes a lovely gift.