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Traditional Rose Turkish Delight Recipe is both Vegan and GF.
Turkish delight flashes through the markets of Istanbul in sugared drifts,on brass trays, carried by young men who offer a free nibble knowing that onceyou taste a cubeyou are forever in it’s thrall.
Üsküdar’a gider iken bir mendil buldum.
Mendilimin içine(de)lokum doldurdum.
When going to Uskudar, I found a handkerchief.
I filled the handkerchief with Turkish delight.
-Turkish folk song
Early onemorningin the 1965 my fatherentered the Grande Bazaar in Istanbul.
Have you entered the Grande Bazaar?
It is an Arabian Nights illustration come to life. Beneath the vaulted ceilings day and night cease to exist. Blue incensesmoke follows you like spirits through shadowed alleys,a thousand glass lanterns glow in shades of blueand greenreflecting off of the burnishedbrass and copper pots lining the stalls.
Cardamon scented coffee beckons from tiny giltglasses and deeper intothe enchanted labyrynth you wander. Lustrous patterned carpets are spread like wildflower meadows beneath your feet.
As my fatherstrolled the stalls, gazing atgold threaded velvetrobes here and fragrantmounded spices there,he would from time to time check his wrist watch.
He had fallen down the rabbit hole into Wonderland,so far from Worcester, Massachusetts where he started out.
“I’m late, I’m late for
A very important date.” –The White Rabbit
He had nowhere to be, no one to meetand yet his watch continually flashed before his eyes.
Realizing that he was now in the land of the timeless he removed his watch and entering the first store to theright gavehis watch to the owner.
I met a man who’s name was time
He said “I must be going”
But just how long ago that was
I have no way of knowing- The Corries
I imagine that watch still floats, unwound, on the tides at the Grande Bazaar.
*
Rose water can be hard to find unless you have a middle eastern market nearby I buy mine here. Don’t forget to dab a little behind your ears.
What better to drink with your traditional rose Turkish Delight thenauthentic, aromatic Turkish Coffee?
Check out my new Aquafaba page! For tips, tricks and to see all ofmyAquafabulousrecipes.
5 from 1 vote
Rose Turkish Delight, Vegan Gluten Free.
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Although this recipe may seem complicated at first, once you read through it a couple of times and organize your ingredients and supplies, it simple enough. You will be rewarded with sugared pillows of rose petal confection. Placed in a small tin and tied with a satin bow it is an un-forgettable gift.
Course:Dessert
Cuisine:Turkish
Servings: 10 people
Ingredients
- 3 1/4cupswater
- 4 1/2cupsgranulated sugar
- 3/4tspcream of tartar
- 3tsplemon zest
- 2tbsplemon juice
- 1cupcorn starch
- 3tsprose water
- 2-3dropspink food coloringif desired
- 1cuppowdered sugar (for dusting)
- 1cupPistachiosor any chopped nuts
Instructions
First off guys, this is candy. Candy is a petulant creature, humidity and altitude can significantly affect the texture of any candy. Try making meringues on a rainy day and you'll understand what I mean. So understand that once in a while a tried and true candy recipe fails for no discernible reason. Them's the risks.
Secondly you will be working with hot syrup. A burn from hot sugar syrup is serious, pay attention and save that glass of wine to drink while the candy is setting. Thank you for listening
Line your tin or mold with oiled plastic wrap allowing, the extra to hang over the sides. I used a square 8X8" cookie tin.
In a medium sized sauce pan, over medium heat, bring your sugar, 2 cups of the listed water, lemon juice and zest to a boil. Whisk until sugar is dissolved. Reduce your heat to medium low and keep the mixture at a simmer. Stir every few minutes with a wooden or silicone spoon. Clip your candy thermometer to the side of the pan and check until your syrup reaches 240 F (115 C).
Meanwhile while your sugar syrup is cooking.
In another saucepan whisk together remaining water, cornstarch and cream of tarter over medium heat. Whisk your corn starch mixture until it comes to boil. Really put your back into the whisking because there should be no lumps.
If you look into the pot and think"Oh crap, a giant blew his nose right into the pot while my back was turned" then you have the correct consistency.
When your sugar syrup just reaches 240°F(115°C) pour your syrup into the cornstarch mixture bit by bit. Stir well after each addition until all the syrup is incorporated into the cornstarch. Whisk like the devil until the two mixtures are fully incorporated.
Turn on a good podcast or invite a friend over for coffee. You are now a servant to the Turkish delight recipe. For one hour you will need to thoroughly stir the pot every 2-3 minutes. Keep the mixture on super low heat the whole time.
After an hour passes remove from the heat. Stir in the rose water with the correct food coloring if needed to heighten the color. This would be the time to add the nuts.
Pour the viscous mixture into your mold. Leave out on counter until firm. 10-12 hours.
Do Not Place In Fridge!Do Not Place In Fridge!Do Not Place In Fridge!
Once firm, remove from the mold and cut into squares. Toss your squares in confectioners sugar.
Your turkish delight will last a week or maybe two. I have had success with placing those desiccant packets you receive in new shoe boxes in my closed tin. It keeps my candy from weeping.
Awww weeping candy, I just got a little sad, not joking.
Traditional Rose Turkish Delight Recipe
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