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Old 2nd April 2005, 21:20   #1 (permalink)
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TURKISH DELIGHT

Yield: 1 servings

2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners' sugar



Procedure


* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.

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Old 16th July 2011, 22:11   #2 (permalink)
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Re: TURKISH DELIGHT

Don't make lokum/turkish delight and helva yourselves.
These have become industrial foods like chocolates.
You won't be able to make these better than those already being sold ones unless you are lokum/halva chiefs and your cost will be more. (lokum/halva producers buy sugar, etc cheaper.) You can try if you are interested in lokums with different fruits etc. Lokum and helva are preservable in a room condition for a year.
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Old 17th July 2011, 02:12   #3 (permalink)
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Re: TURKISH DELIGHT

erm beg ur pardon but NOTHING is better than homemade halva lol... trust me on that
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Old 17th July 2011, 10:50   #4 (permalink)
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Re: TURKISH DELIGHT

Quote:
Originally Posted by zuberdust View Post
erm beg ur pardon but NOTHING is better than homemade halva lol... trust me on that
What halva? Tahini (sesame seed pasta) halva you see everywhere?
It may look simple; 50% is tahin/sesame seed paste you can buy anywhere in markets and 50% is sugar. But, there is a special plant concentrate in it, called çöğen suyu in Turkish, saponaria in English/Latin, which is added into the boiled sugar. A very little amount of saponaria becomes big volume, like chewing gum, when it is processed in mixer. It is difficult to handle saponaria at home making.. 1 lt of saponaria is used to make 150 kg of halva (75 kg tahini + 75 kg sugar.) But, you can find cooked saponaria halva seperately in small shops everywhere, called köpük helva. You can just mix it with tahin without cooking tahin or köpük, becomes a semi-liquid halva, that we call köpüklü halva. I like it more than solid traditional halva being sold everywhere. The best taste of this solid traditional halva is when it is hot, just after the kneading pot. If there is any small halva maker shop near you, go there and wait while they make it and ask them to give some. Big halva makers won't allow you to enter their production area, but, small halva makers will..
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Old 17th July 2011, 12:18   #5 (permalink)
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Re: TURKISH DELIGHT

Love Turkish Delight and always bring boxes back for us and friends, but Helva, I find just so very sweet and sickly.
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Last edited by Sunny Seasider; 18th July 2011 at 07:24..
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Old 17th July 2011, 19:22   #6 (permalink)
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Re: TURKISH DELIGHT

Quote:
Originally Posted by nomad View Post
What halva? Tahini (sesame seed pasta) halva you see everywhere?
It may look simple; 50% is tahin/sesame seed paste you can buy anywhere in markets and 50% is sugar. But, there is a special plant concentrate in it, called çöğen suyu in Turkish, saponaria in English/Latin, which is added into the boiled sugar. A very little amount of saponaria becomes big volume, like chewing gum, when it is processed in mixer. It is difficult to handle saponaria at home making.. 1 lt of saponaria is used to make 150 kg of halva (75 kg tahini + 75 kg sugar.) But, you can find cooked saponaria halva seperately in small shops everywhere, called köpük helva. You can just mix it with tahin without cooking tahin or köpük, becomes a semi-liquid halva, that we call köpüklü halva. I like it more than solid traditional halva being sold everywhere. The best taste of this solid traditional halva is when it is hot, just after the kneading pot. If there is any small halva maker shop near you, go there and wait while they make it and ask them to give some. Big halva makers won't allow you to enter their production area, but, small halva makers will..
we make halva using semolina and flours..... n it tastes amazing... lots of countires have thier own special variation! love mine with cardamom and rose water!
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Old 17th July 2011, 20:54   #7 (permalink)
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Re: TURKISH DELIGHT

I used to make a really nice Helva dessert that I copied from a restaurant in Cetibelli, but haven't made it for years, lets see if I remember.

One block of chocolate helva, melted in a pan with milk.

Cut a bananna into small pieces and line the bottom of a oven proof dish.

Pour the melted helva over the banannas and cook in the oven for about 10 minutes.

Toast some pine nuts.

Take the dish out and place sliced strawberries on top of the helva and sprinkle the pine nuts on top.

Serve warm.

Simple but delish.
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Old 17th July 2011, 21:50   #8 (permalink)
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Re: TURKISH DELIGHT

Maybe, you know- maybe, not..
Buy tahin (sesame seed paste) and grape molasses. and mix them simply.
Have it in breakfast.
Not only very tasty, but also, very healthy.
Sesame seed, tahin, is very healthy food for many health problems from heart to blood pressure etc. So is grape molasses.
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Old 17th July 2011, 22:42   #9 (permalink)
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Re: TURKISH DELIGHT

love rose water.. turkish delight
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Old 18th July 2011, 00:23   #10 (permalink)
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Re: TURKISH DELIGHT

Not a fan of TD but would still like to try making it - funny though I love Fry's Turkish Delight. Maybe the chocolate coat helps

Love Helva though - not flour helva but though very different I love semolina/milk helva and choccie flavoured tahini helva.

I fancied something sweet tonight and had tahini and mulberry (dut) molasses but it gave me indigestion so think will probably stick to it as an occasional breakfast addition. Nice though.
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