Modern recipes for Turkish Delight use gelatin but the traditional recipe produces a superior texture and is vegetarian-friendly. Recipe at http://titlisbusy…
Video Rating: 0 / 5
Related eBooks
Leave a Reply
You must be logged in to post a comment.
Fat Burning Kitchen
Fat Burning Kitchen:Never count calories againPin-it To Connect With Other Healthy Eats Recipes
Low Glycemic Veggies
100% protein quinoa grain
Daily Antioxidant/Natural Remedies
Get Truth About Healthy Teeth
Healthy Cooking
25 comments
No ping yet
Spencer O'Dowd says:
December 31, 2014 at 2:25 pm (UTC 0)
I love this, and if I had enough time to do the traditional recipe before
Christmas, I would. I used to live in Turkey, and what you made looks
exactly like the lokum (which is what they call Turkish delight) that we
got when we’d go to the bazaar. Either in Istanbul or in Gaziantep (where I
was living).
One question: I noticed that a lot of lokum that I had had pistachios
suspended inside the pieces. How would I go about doing that?
Sabrina Fatima says:
December 31, 2014 at 3:09 pm (UTC 0)
Hello i made this recipe but the final look was very very sticky and once i
put the icing and flour on it and put the sweets in a bowl it all just
stuck together
Ben Enter says:
December 31, 2014 at 3:35 pm (UTC 0)
Dearest Titli,
I have just finished cooking this lovely recipe for turkish delight,
and am letting it cool over night. A though occurs to me: Could this recipe
minus the rosewater flavoring be used with different extracts to make
different flavored gumdrops? ANOTHER question. I like in the colonies,
where Elderflower Cordial is not as prominent as it is in the UK. I have
come across another Turkish Delight recipe that uses not Rosewater, but
Elderflower Cordial and pistachios. Now my conundrum is this: Since the
most available Elderflower Cordial in the US is Saint Germain’s (which is
alcoholic), and the one I ordered from the UK is Bottle Green’s Elderflower
Cordial (non alcoholic, also a concentrate I believe), which should I use
in my Turkish Delight? Whichever one I don’t use I shall drink.
Looking forward to your response and best
regards,
Ben Enter
Lynda Jones says:
December 31, 2014 at 4:32 pm (UTC 0)
I’m in South Africa where cornstarch, made from corn, or mielies, has been
made by one company for so long everyone justs asks for Maizena : )
Rosewater can be got from the chemist- it’s also as very good for ladies’
complexions as it was in my great-gran’s time- a very gentle way of getting
lovely, even pores.
Sorrel Gilbert says:
December 31, 2014 at 4:36 pm (UTC 0)
Thanks so much – it’s lovely to see a none-geletene recipe explaining well.
I’ve done this a few times – the first time it was perfect! Every time
after that it has ended up sludgy and not the right consistency at all.
Once I mix the two pans together it seems to have lots of little bubbles in
which only really disappear after I’ve left it to bubble for the hour – Can
you think of what I might have done wrong?
Thanks
Urmeluv says:
December 31, 2014 at 5:10 pm (UTC 0)
Hi, it’s my first time making this recipe and I can’t find rose water at
the store in my area. So I was thinking using peppermint extract or vanilla
extract. Should I still use lemon juice?
And if I use peppermint, is that an okay flavour to use?
Anh Tran says:
December 31, 2014 at 5:47 pm (UTC 0)
I didn’t use cream of tartar and it turned out alright
Lynda Jones says:
December 31, 2014 at 6:35 pm (UTC 0)
Love you! You still know what fun is : ) Lovely recipe too!
Mia Rizqia says:
December 31, 2014 at 6:40 pm (UTC 0)
Wa alaikumsalaam… xD your hilarious! and by the way where are you from?
:D
bo88gdan says:
December 31, 2014 at 7:10 pm (UTC 0)
I live in Serbia and eat this almost every day . We call it Ratluk or Lokum
here 😀 awesome video btw
latacha peary says:
December 31, 2014 at 7:35 pm (UTC 0)
Can I find rose water at a grocery store or should I look at a specialty
food store.
TheCeska90 says:
December 31, 2014 at 7:49 pm (UTC 0)
thank you!!! finally a recipe without gelatine!!
Gaming with the Resurrecting Ninja says:
December 31, 2014 at 8:43 pm (UTC 0)
Dear Titli
Why do u have to add the sugar syrup slowly? (If it’s alright to ask).
mindyandwookie says:
December 31, 2014 at 9:35 pm (UTC 0)
Hello Titli, What makes this dish sweat?
Jorge Villa says:
December 31, 2014 at 9:43 pm (UTC 0)
How do people make cherry flavor and where do you get tartar can you get it
a grocery outlet or safe way same thing with rose water can you get it at
grocery outlet or safeway
Ligia Caldwell says:
December 31, 2014 at 9:58 pm (UTC 0)
Hi. Sorry if my questions sound silly but I really need to know : ) if
using a hand blender would work the same as the hand mixer and if corn
flour is the same as corn starch?
Also, for how long can I store them? Thank you!
Tom Coady says:
December 31, 2014 at 10:19 pm (UTC 0)
Is the red food colouring vegetarian or derived from conchineal shells?
kleineroteHex says:
December 31, 2014 at 10:51 pm (UTC 0)
your demonstration and comments are superb! I am just disappointed that
that is all there is to TD – sounds much better than what goes in (sugar,
sugar and more sugar – and corn starch to boot 🙂 ) Great and funny video!
Thanks!
EC912 says:
December 31, 2014 at 10:59 pm (UTC 0)
May I suggest adding the Turkish name “Lokum” to the title or description?
Some people may be more familiar with Lokum. :)
Blaze H. says:
December 31, 2014 at 11:27 pm (UTC 0)
Dear +Titlis Busy Kitchen sorry to bother with my question, I’m from
America and I am confused by you saying “cornflour”. Is that cornstarch
(white powder that can be packed together and is used to thicken gravy
ect.)? because it isn’t cornmeal (a coarse ground corn to be cooked like
porridge or oatmeal) and it isn’t corn flower (a purple blossoming garden
plant/weed) and I hadn’t heard of cornflour, so I looked it up and it says
it is like cornmeal but finer, and is used in cornbread, but it still looks
rather yellow unlike what is in this video and I just can’t see it being
put in Turkish Delight. So is what you use cornstarch? again sorry for this
ramble I feel silly asking this.
Klara Carlsson Ling says:
January 1, 2015 at 12:14 am (UTC 0)
+Titlis Busy Kitchen hi i was wondering if there is any way to replace the
cream of tartar to avoid crystalizing, like baking powder or something like
that i’ve heard is ok, or some form of glucose? what would you recommend
and if you cant think of a better result, then where do you usually buy
your cream of tartar?
Roberto Strongoli says:
January 1, 2015 at 12:26 am (UTC 0)
Thank you. I really enjoyed all comments of yours, jokes, and the sound
your voice.. Very nice indeed . I do believe that people really learn this
way..
samdave hajj says:
January 1, 2015 at 12:32 am (UTC 0)
you’re delightful! a Mrs Doubtfire aura with a eastern twist! Ive been
watching your recipes great work and especially love the arabic/eastern
recipes.
LagiNaLangAko23 says:
January 1, 2015 at 12:37 am (UTC 0)
Oh Titli, I feel so defeated. Everything started out well. After the final
mixture came to a boil, I turned down the heat to lowest setting and
allowed it to simmer. I kept stirring frequently but the thing still
managed to get some crumbs at the bottom of the pan (would have been nice
if it was paella). Worse it eventually got so thick that it was hard to
stir. After 53 minutes I stopped (without the color turning amber) and just
make do with whatever I ended up with.
To my dismay it wouldn’t even pour of the pot and have to be scooped out.
I’m still looking at it now, with arms sore and it still shows no sign of
even levelling flat. And it got plenty of bubbles in it. What could have
gone wrong? ;(
juju bean says:
January 1, 2015 at 12:49 am (UTC 0)
You remind me of Mrs. Doubtfire…