Mint Turkish Delight Recipes

TURKISH DELIGHT

Turkish delight image

Make your own Turkish delight with our easy recipe. It makes a great gift for Christmas, or just treat yourself to something sweet

Provided by Lulu Grimes

Categories Treat

Time 1h5m

Number Of Ingredients 7

Ingredients

flavourless oil for the tray
500g granulated sugar
½ tsp cream of tartar
120g cornflour, plus extra for dusting
½ tsp rosewater (or 2 tbsp rose syrup)
pink food colouring, if not using the rose syrup
icing sugar, for dusting

Steps:

Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. 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, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.

Nutrition Facts : Calories 243 calories, Fat 0.4 grams fat, Carbohydrate 60 grams carbohydrates, Sugar 47 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium

MINTED TURKISH DELIGHT MARINADE

Minted Turkish Delight Marinade image

Categories Condiment/Spread Citrus Yogurt Mint Summer Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 cup chopped fresh mint
2 large garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice

Steps:

Whisk yogurt, lemon juice and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne and allspice. (Can be made 1 day ahead. Cover; chill.)
Marinate lamb or chicken in half of marinade at least 1 hour or up to 4 hours in refrigerator. Remove from marinade, leaving thin coating of marinade on lamb or chicken. Grill. Passing remaining half of marinade separately.

MINT TURKISH DELIGHT

Mint Turkish Delight image

Categories Dessert Freeze/Chill Low Sodium Ramadan Mint Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes about 36

Number Of Ingredients 7

Ingredients

four 1/4-ounce envelopes unflavored gelatin (about 3 tablespoons)
2 1/2 cups cold water
1 cup cornstarch
3 cups granulated sugar
2 cups packed fresh mint leaves, washed, dried, and chopped coarse
1 drop green food coloring if desired
1/3 cup confectioners' sugar plus additional if necessary

Steps:

Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.
In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.
In a 4-quart heavy kettle stir together remaining 1 1/4 cups cold water, granulated sugar, and mint and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in food coloring. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.
Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
Just before serving, recoat Turkish delight in additional confectioners' sugar.

MINTED TURKISH DELIGHT MARINADE

Minted Turkish Delight Marinade image

Mint and spices add a Turkish flair to this yogurt-based marinade. The flavors are perfect with lamb or chicken kebabs. The marinade makes enough to marinate 1 1/2 pounds of meat, with some remaining to serve on the side. Recipe is from Bon Appeit magazine.

Provided by DailyInspiration

Categories Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon lemon peel, grated
1 cup of fresh mint, chopped
2 large garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice

Steps:

Whisk yogurt, lemon juice and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne and allspice. Marinade can be made one day ahead of time and chilled.
Marinate lamb or chicken in half of the marinade at least 1 hour or up to 4 hours in the refrigerator. Remove from marinade, leaving thin coating of marinade on lamp or chicken. Grill. Pass remaining half of marinade separately.

Nutrition Facts : Calories 143.4, Fat 6, SaturatedFat 3.6, Cholesterol 21.2, Sodium 1645.3, Carbohydrate 17.1, Fiber 5.1, Sugar 8.3, Protein 8.2

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