Authentic Turkish Delight Recipe at Home: Delicious Lemon & Hazelnut Version
I'm sharing a homemade *lemon and hazelnut Turkish delight* recipe that rivals or even surpasses the taste and texture of store-bought versions. In this recipe, I will explain all the intricacies of achieving that perfect Turkish delight texture, step by step, from the syrup to the cooking time. The most important things required are a bit of patience and an arm ready for constant stirring! If you're ready, let's move on to the ingredients and start making this delicious delight together.
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*Ingredient List*
*For the Syrup:*
4 cups granulated sugar
1.5 cups water
1 slice of lemon
*For the Turkish Delight Mixture:*
2 cups (400 ml) water
1 cup (200 ml) freshly squeezed lemon juice
1 teaspoon (10 grams) cream of tartar
1 cup (115 grams) corn or wheat starch
100 grams coarsely chopped hazelnuts
*For Coating:*
2 tablespoons powdered sugar
2 tablespoons starch
(Optional: Coconut)
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*Written Recipe*
1. *Preparing the Syrup:* Add 4 cups of granulated sugar, 1.5 cups of water, and 1 slice of lemon to a pot. Let it come to a boil, stirring occasionally. Once it starts boiling, simmer on low heat for another 15 minutes. At the end of this time, remove the lemon slice, take the pot off the heat, and let the syrup cool down.
2. *Forming the Turkish Delight Mixture:* In a separate pot, thoroughly whisk together 2 cups of water, 1 cup of lemon juice, 1 teaspoon of cream of tartar, and 1 cup of starch until smooth.
3. *First Stage of Cooking:* Place the pot on the stove and stir constantly until it boils. When it starts to thicken, reduce the heat and gradually add the cooled syrup, stirring rapidly. Add all the syrup in a few batches to prevent lumps.
4. *Reaching the Right Consistency:* After all the syrup is added, bring it to a boil again over high heat. Once boiling, reduce the heat to medium-low. To prevent the bottom from burning, stir continuously and without stopping for **45 minutes**. This duration is crucial.
5. *Adding Hazelnuts and Transferring to the Mold:* After 45 minutes, the mixture will have thickened significantly. Add the 100 grams of coarsely chopped hazelnuts, stir, and turn off the heat.
6. *Resting:* Lightly grease a small rectangular baking dish or mold with a little oil. Pour the Turkish delight mixture into the mold and smooth the top. After it cools to room temperature, cover it with plastic wrap and let it rest in the **refrigerator overnight**.
7. *Cutting and Coating:* The next day, mix 2 tablespoons of powdered sugar and 2 tablespoons of starch to prepare the coating mixture. Remove the Turkish delight from the mold (running a knife around the edges will help). Cut it into your desired sizes and coat each piece thoroughly in the powdered sugar and starch mixture. Enjoy!
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*Key Points*
*Cream of Tartar:* Cream of tartar gives the Turkish delight its perfect texture and consistency. You can find it in herbalists/spice shops or online.
*Constant Stirring:* Never stop stirring, especially during the 45-minute cooking period. Otherwise, it will stick to the bottom very easily.
*Fruit Juice Alternatives:* You can use orange, tangerine, or pomegranate juice instead of lemon juice. If you want to make plain Turkish delight, you can add 1 more cup of water instead of the lemon juice.
*Removing from the Mold:* If the Turkish delight is hard to remove even after greasing the mold, run a knife thoroughly around the edges and sprinkle some of the coating mixture on top to prevent sticking.
*Coating:* Instead of the classic powdered sugar and starch mixture, you can also coat your Turkish delight pieces in coconut.
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*5 Hashtags*
#lemonturkishdelight #homemadeturkishdelight #turkishdelight #elifskitchen #hazelnutturkishdelight