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Turkish Delights [Vegan]
My first taste of Turkish delight came after reading C.S. Lewis’ The Lion, the Witch and the Wardrobe. I was dying to know what this confection tasted like. I imagined it must be incredibly delicious bordering on magical to make Edmund hurt his family to get some! I was very... Read More
Ingredients You Need for Turkish Delights [Vegan]
How to Prepare Turkish Delights [Vegan]
- Rub a small amount of coconut oil over a 20 x 20 cm (8 x 8 in) baking tin (pan) until coated. Mix the icing sugar and cornflour together in a large bowl and set aside.
- To make a sugar syrup, combine the caster sugar, water (1) and lemon juice in a saucepan and heat to about 110°C (230°F), whisking until it reaches a boil. Set aside.
- Add the cornflour and cream of tartar to a wide saucepan, then while whisking pour in the water (2) and rose water and mix to combine.
- Turn the heat to medium and whisk until it reaches a paste consistency. This should take a few minutes.
- Gradually, add the reserved sugar syrup, while whisking constantly, still over a medium heat.
- Reduce the heat to low and continue cooking the mixture, while whisking constantly for 15–20 minutes. The paste will have turned a light golden color. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks (be careful!). Stir in the shelled pistachios, if using.
- While hot, pour the mixture into the oiled tin, level out the top and dust with some of the icing sugar mixture. Leave to cool completely.
- Once fully cool, dust a cutting board with some of the remaining icing sugar mixture, then turn out the Turkish delight. Gently sprinkle and rub some more icing sugar mixture around the sides. Cut into 2.5 cm (1 in) squares with a sharp knife dipped into a jug of hot water from a tap and wiped dry between each cut. Dip the pieces into the icing sugar mixture until coated, then leave in an open container for 2–3 days to allow the outside to dry out slightly. Store in a container at cool room temperature for up to a month.
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