| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Turkish |
|
1 |
Servings |
INGREDIENTS
| 5 |
c |
Water |
| 8 |
c |
Sugar |
| 2 |
c |
Cornstarch dissolved in 1 cup water |
| 24 |
|
Quarter ounce (makes two cups liquid) unflavored gelatin pouches |
| 1/2 |
tb |
Lemon juice |
| 1 |
tb |
Rose water |
| 2 |
tb |
Mastic (mistakki) |
| 2 |
c |
Shelled pistachios |
| 2 |
c |
Corn starch |
INSTRUCTIONS
Also known as Turkish Delight. There are many varieties of this dessert.
Here is one variety that I obtained from a friend.
In a large pot, combine the water, sugar, cornstarch solution and gelatin.
Mix well, then stir on medium heat for 30 minute, or until the mixture
thickens. To the mixture, 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 Luke warm. Pour
mixture in a well oiled 9x13x2 inch (or similar size) pan. Place in the
refrigerator until well jelled into a mold. 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. Serve
at room temperature with tea. Posted to FOODWINE Digest 04 Apr 97 by Randee
Fried <Noellekk@AOL.COM> on Apr 4, 1997
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