Make your own Turkish delight for the holiday season.

Turkish delight or lokum,originated in Persia during the mid 1700s. It was originally known as pelte and it was flavoured with otto of roses.

In Turkey today whole shops exist just for the sale of this sweetmeat, which is purchased by weight by slicing required amounts from the swissroll shapes of all different flavours on show behind glass fronted counters.

Although accredited as a delicacy,it is really easy to make for yourself. It is also a handsome addition to any festive table and makes for an unusual and delicious home made gift.

INGREDIENTS:

2 cups of granulated sugar.

2 tablespoons of corn starch.

1 cup of water.

1/2 teaspoon of cream of tartar.

1 tablespoon of rosewater flavouring.

2 drops of red food colouring.

1 box of icing sugar.

Toppings of which can be cherries,walnuts,pecan nuts, pistachio nuts, almonds,coconut,chocolate and glace fruits. 

Although the traditional colour is pink and flavour rose,these can of course be changed to suit required tastes.

METHOD:

Dissolve the granulated sugar and cornstarch in the water,add the cream of tartar and then bring these all to the boil in a saucepan.

Take from the boil and add the rosewater flavouring and the red food colouring, by stirring very thoroughly.

Pour into a greased, shallow, square shaped baking sheet.Leave to set at room temperature.

Once cooled the dough can be cut into squares and rolled in icing sugar.

For a more elaborate Turkish delight, any of the toppings mentioned,or ones of your own choice,must be cut into fine pieces.

The dough as a whole can be rolled into a swiss roll shape, and then rolled over the finely cut pieces of topping.

Store in an airtight container, kept at room temperature. The Turkish delight should last about a week before hardening.

Not suitable for freezing .