Turkish delight
10 servings
30 minutes
Rahat-lukum is a legendary Eastern delicacy from the Ottoman Empire, symbolizing hospitality and exquisite taste. This delicate, fragrant dessert captivates with its velvety melting flavor enriched with notes of citrus, rose water, and the crunch of pistachios. Its preparation requires patience and skill: sugar syrup combined with starch transforms into a soft jelly-like texture that cools into tender squares. Coated in powdered sugar, they make the perfect accompaniment to a cup of hot tea or coffee. Rahat-lukum is not just a sweet treat but a piece of history infused with Eastern ambiance and the art of savoring the moment.
1
In a small bowl, mix cornstarch with 125 ml of cold water and set aside. In a pot, add sugar, pour in 125 ml of hot water, add orange juice, and bring to a boil. Add the diluted starch (stirring constantly) and cook for 15 minutes, continuing to stir.
- Cornstarch: 5 tablespoon
- Water: 250 ml
- Sugar: 500 g
- Freshly squeezed orange juice: 125 ml
2
Remove the pot from the stove, pour in rose water or lemon juice, add dye, chopped pistachios, and mix everything thoroughly. Pour the resulting mixture onto a rimmed baking sheet and leave it overnight.
- Rose water: 1 teaspoon
- Food colouring: to taste
- Pistachios: 500 g
3
The next day, cut the hardened mass into squares. Roll each in powdered sugar and store in paper bags.
- Icing sugar: to taste
