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Title: Loukoum (Turkish Delight)
Categories: Candy Jewish
Yield: 1 Servings
| 3/4 | kg | Castor sugar |
| 1/2 | l | Water |
| 4 | tb | Cornflour |
| 6 | tb | White grape juice |
| 1 | ts | Cream of tartar |
| 1 | tb | Rosewater |
| 3 | tb | Shelled pistachio nuts |
| A few drops cochineal | ||
| 1 | tb | Almond oil |
| 90 | g | Ground coconut |
| 120 | g | Icing sugar |
Put castor sugar & water in a pan & slowly bring to boil, then simmer gently until sugar is dissolved.
Dilute cornflour w/grape juice & gradually blend into syrup. Add cream of tartar & continue to cook slowly, stirring all time, until mixture thickens. Remove from heat, add rose water and pistachio nuts. Divide mixture in two; leave one half plain and colour second w/a few drops of cochineal.
Grease a couple of shallow tins w/almond oil. Pour white mixture into one tin & pink into other. Leave to set & cool completely.
With a sharp knife cut into squares. Dip white loukoum in ground coconut, making it adhere on all sides. Roll pink loukoum in icing sugar.
Recipe is from: The International Jewish Cook Book, by Nina Froud, Stein and Day Pub., New York, 1972
If you ever try this, I'd love to know how it turned out. Good luck!
Werner
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