oh, and since you asked, here’s the best recipe i have culled from that dang ole internet for turkish delight. i hope Mr. Fayed doesn’t object to it’s reproduction, if so, let me know and i will remove it.
Turkish Delight – Lokum
By Saad Fayed
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
4 cups granulated sugar
1 1/4 cups cornstarch
1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 1/2 tablespoons rosewater
1 cup confectioners sugar
Vegetable oil ot shortening
In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.
In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.
Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.
Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.
Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.
Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.
Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.