Turkish paste

Yield: 1 Servings

Measure Ingredient
3 tablespoons Plain gelatins
3¾ cup Cold water
1½ cup Sugar
\N \N Juice and grated rind of 1 lemon
\N \N Juice and grated rind of 1 orange
\N \N Nuts and dried fruits
\N \N Powdered sugar

Mrs. W. R. Babb

This is an accurate, though slightly simplified, version of the Turkish specialty called rahat lokum ("morsels of rest"). A similar recipe, minus the fruit and nuts, was published by Knox Gelatins Company in one of its promotional recipe booklets, before 1928, probably in the early 1920s under the name of "Turkish Delight or Paste." Soak the gelatine in ¾ c. of cold water. Bring the sugar and the remaining 3 c. of water to a boil; add the gelatine and boil 25 minutes.

Add the citrus juice and rind and boil 1 minute longer; pour into an earthen dish; add nuts and fruit. Cool over night. Make into squares and roll in powdered sugar.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 09, 1998

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