Eager to delve into my newly acquired haul from Beirut, I thought I’d crack open a bottle of rose water and share with you a recipe from Annie Rigg‘s lovely book ‘Gifts from the Kitchen’.
Turkish delight (“рахат-лукум” rahat-lukum in Russian) is hugely popular in Moscow and can be easily found in most produkti’s and supermarkets.
It is incredibly easy to make, and with Christmas around the corner, a beautifully wrapped box of these pale pink jewels makes a wonderful little gift:
Turkish Delight (Makes 20 pieces)
- 375g caster sugar
- Juice of 1 lemon
- 25g gelatin powder (желатин)
- 100g cornflour(крахмал)
- 25g icing sugar (сахарной пудры)
- 2-3 teaspoons rose water
- pink food colouring paste (or a couple of drops of red food colouring)
- 50g shelled unsalted pistachios, roughly chopped
- Sunflour oil for brushing the tin
Tip the sugar into a medium-sized pan and add the lemon juice and 300ml of water. Stir over a low heat to dissolve the sugar, then bring gently to the boil.
Mix the gelatine with 75g of the cornflour and 200ml water and add to the pan. Stir constantly until the gelatine has dissolved, then continue to simmer very gently for 20 minutes until thickened.
Mix together the remaining cornflour and the icing sugar. Lightly oil a 20cm square baking tin with a depth of 4-5cm and line it with clingfilm. Lightly dust the clingfilm with some of the cornflour mixture, tipping out the excess.
Remove the pan from the heat and set aside to cool. Add the rose water, food-colouring and pistachios and pour the mixture into the tin. Spread level and leave to cool for at least 4 hours or until completely set before cutting into squares and dusting with the rest of the icing sugar and cornflour mixture.
(Stored in an airtight container, these will keep for about a week. You could also add pure lemon extract and a drop of yellow food colour in place of the rose water and pink colouring).