| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Turkish | Candies, Turkish | 1 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 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 |
INSTRUCTIONS
* 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. From: The Complete Greek Cookbook, by Theresa Karas Yianilos, Avenel Books, New York. Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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