Turkish delight - Oriental delicacy, which is known and loved all over the world. Millions of tourists visiting Turkey always bring this sweet as a souvenir, because it’s not so easy to repeat the taste of oriental pastry. But is it possible? What make Turkish delight? How is this sweetness useful or, on the contrary, harmful?
What make Turkish delight: composition
The basis of the national Turkish sweets are fairly simple ingredients: starch, molasses or sugar, water and various nuts. In Turkish Delight never add flour. In the East, molasses, mixed with flour and starch, is called somewhat differently - "Turkish delight".
In antiquity, cooks were cooked by specially trained cooks for this - kandalachi, who knew all the secrets of its preparation. But today, thanks to a wide range of confectionery ingredients, any hostess can prepare oriental sweetness on her own.
Harmful sweetness or healthy delicacy?
Not all sweets are good for the body, but Turkish delight is a rare exception to the rule. Its original composition (we are talking about varieties, where natural juices, honey and nuts are used to make delicacies) contains a large amount of glucose - the main source of energy for our body and the most important component involved in metabolism. The lack of this beneficial substance can provoke serious disruptions in the functioning of organs and systems providing the body. In addition, Turkish delight, like any other sweet, contributes to the release into the blood serotonin - a hormone that improves mood.
And for those who like to cook sweets on their own, the opportunity to cook up an oriental delicacy turns into a real holiday. After all, you can come up with many different variations of it - from the classic white Turkish delight, boiled from sugar, water and starch, to the unusual, light pink color of delicacy made from honey, nuts and fruit juice.
If we talk about the shortcomings, then the same sugars and glucose, which charge our body with energy and lift our spirits, can provoke serious problems if you use the delicacy uncontrollably.
In addition, the caloric content of Turkish Delight is 316 kcal per 100 g of product, which is a very high indicator (like any other sweet). Eastern delicacy is not recommended for those who suffer from insulin dependence, in other words - diabetes.
It is worth adding that at present, the confectioneries for the production of traditional delicacies use various preservatives (for a long shelf life), flavors (for a brighter taste and smell) and food colors (for a more saturated color), which also does not benefit the body.
Therefore, everything is good in moderation, and to eat Turkish delight, despite its positive properties, should still be in limited quantities.
Homemade dessert with unforgettable taste
The delicacy prepared according to this recipe turns out to be much tastier than what is sometimes offered on store shelves, and much more useful.
- 1 lemon (juice and zest);
- 1 orange (juice and zest);
- 3 tbsp. powdered sugar;
- 1.5 Art. water;
- 2 tbsp. l gelatin;
- 2/3 Art. starch;
- red food coloring;
- 4 drops of mint essence (optional).
- Citrus zest fold into a thick-walled pan, pour orange-lemon juice, add water, powder. The skin with citrus fruits is best cut with a knife, a thin crust, because at the end of cooking it must be removed from the mass.
- Over medium heat with constant stirring, boil the mixture until sugar is completely dissolved and bring everything to a boil.
- As soon as everything boils and boils, reduce the burner flame to its lowest level and wait 5 minutes. The mixture at this time can not interfere.
- Dissolve starch, fill it with half a glass of water, add a dye.
- Gelatin also fill with half a glass of warm water and let it stand for 15 minutes so that it is swollen. In the swollen ingredient pour the same amount of water and put a container with it in a water bath. With constant stirring, wait for a thick, slightly viscous mass. Keep in mind: gelatin should not boil. If this substance is not completely dissolved, strain it.
- Add colored starch and dissolved gelatin to the remaining ingredients.
- All components boil over medium heat, stirring occasionally, until the mass becomes glossy. At the very end of cooking, add mint flavor and mix well.
- Remove from the mass of the citrus crust and pour the mixture into the dish covered with cling film.
- Keep the form in the refrigerator for at least 6 hours. Get ready Turkish delight, sprinkle with powdered sugar and serve real oriental sweets to the table!
A simple recipe for Turkish delight with nuts
The process of "culinary witchcraft" will take you only 1 hour, but in the end you will get delicious homemade sweets for tea.
- 2 tbsp. Sahara;
- ½ tbsp. starch;
- 1 tsp. citric acid;
- 100 g of any nuts;
- ¼ Art. powdered sugar;
- 2 tbsp. water;
- a few drops of food essence or flavor;
- food coloring.
- Fry nuts in advance. Faster and easier to do this by drying them in the oven, holding 10 minutes at 2000WITH.
- Pour into a saucepan 1.5 tbsp. water and dissolve in it sugar and 0.5 tsp. acid.
- Wait until the syrup boils, reduce the heat to medium and boil down the liquid. Do this until the mass acquires a tinge of caramel and becomes thick like kissel in consistency.
- Mix the remaining citric acid, water and starch.
- Boil starch with water until ready on the smallest fire. The mass should be translucent and thick.
- Pour a thin stream into the finished starch syrup and, without removing it from the heat, mix everything well to a uniform state.
- Boil the resulting mass on the fire for about 20 minutes, add flavoring, coloring and nuts.
- Cover the form for the loukoum with foil or foil, lightly oil it and pour the prepared mixture.
- Soak in the refrigerator for 8 hours, cut, sprinkle sugar powder on all sides and enjoy the treat.
Now that you know what turkish delight is made of and how simple it can be cooked by yourself, this oriental sweetness will surely become a frequent guest at your table. Surprisingly tasty delicacy, so nourishing and many-sided, has many cooking options: spices, tinctures, aromatic additives play their part. Show your imagination and cook the famous sweet as often as you like.