Lokum
Ingredients
5 cups Water
8 cups Sugar
2 cups Cornstarch dissolved in 1 cup water
24 x Quarter ounce (makes two cups liquid) unflavored gelatin pouches
1/2 tablespoon Lemon juice
1 tablespoon Rose water
2 tablespoons Mastic (mistakki)
2 cups Shelled pistachios
2 cups Cornstarch, for dusting
Preparation
1
In a large pot, combine the water, sugar, cornstarch solution and gelatin.
2
Mix well, then stir on medium heat for 30 minute, or until the mixture thickens. Add the lemon juice, rose water, mastic and pistachios. Gently stir until well mixed (about 5 minutes). Remove the mixture from heat and let stand for 10 minutes, or until lukewarm.
3
Pour mixture in a well oiled 9"x13"x2" (or similar size) pan. Place in the refrigerator until well jelled.
4
Turn mold out onto a cutting board covered with the corn starch. Sprinkle corn starch on top of the mold so that it doesn't stick. With a lightly oiled knife, cut into desired shapes and sizes. Coat the pieces on all sides with the corn starch.
Tools
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About
There are many varieties of this dessert, also known as Turkish Delight. Serve at room temperature with tea.
Yield:
1.0 servings
Added:
Saturday, December 5, 2009 - 1:20am
Comments
May 31, 2010
Actually, to serve lokum with turkish coffe is the real tradional way than with tea.