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LOCATION: Recipes >> Middle Eastern >> Turkish Delight 06

Print this Recipe    Turkish Delight 06

GINGER AND ORANGE TURKISH DELIGHT

2/5 oz gelatine
20 fl oz water
1.5 lbs sugar
1 tbsp fresh ground ginger
1 oz finely pounded (or use a food processor) crystallized orange peel
squeeze lemon juice
about 1/2 lb icing sugar

Put the gelatine in a saucepan with the water and dissolve it over
a low heat, stirring constantly. Add the sugar and stir until
melted. Add the ginger and orange peel, continue stirring and boil
briskly for 10-15 minutes. The syrup should be clear and aromatic.
Remove from the heat, stir in the lemon juice and pour into a wet
tin. An 8-inch-square one is about right. Leave for 24 hours to
set. Then turn out onto a board heavily dusted with icing sugar,
sift more sugar over the top and cut into chunks with a very sharp
knife. Roll the pieces in lots of icing sugar and then pack into
air-tight tins with a generous amount of icing sugar.


CINNAMON AND ROSE TURKISH DELIGHT

Follow the previous recipe, substituting 1 heaped teaspoon of fresh,
strong cinnamon for the ginger and orange peel, and use 1 teaspoon
of rose water and a few drops of cochineal colouring in place of
the lemon juice.

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