Making Turkish delight – also known as locum – is complicated and labour-intensive, and many traditional recipes are closely guarded secrets of Turkish confectioners, whose families have followed them for centuries. This simplified recipe may not be as good as that served to the ladies of a Sultan’s harem, but it is much lovelier than commercial Turkish delight. Do try it! Makes 24 pieces.
12 fl oz/ 350 ml water
4 fl oz/ 100 ml orange juice
Juice of 1 lemon
½ teaspoon agar agar or vegetarian jelly crystals
1 lb/ 450 g sugar
A few drops of pink or yellow food colouring (optional)
1 oz/ 25g pistachios, skinned and finely chopped (optional)
1 oz/ 25g almonds, skinned and finely chopped (optional)
Icing sugar for dusting
1. Heat the water, orange and lemon juices in a heavy, non-stick saucepan.
2. Add the agar agar or vegetarian jelly crystals, and stir…
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