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  • Writer's pictureThe Wild Foodie

Wild Rose & Pistaccio Turkish Delight

My favourite sweet as a kid. Turkish delight, also known as lokum. Turkish delight is a confectionery that originated in Turkey and has gained worldwide popularity.. Particularly with a kid who had an uncle and auntie who regularly travelled to Turkey.


The taste of Turkish delight can be quite delightful, especially for those with a sweet tooth. Its flavour is often described as a harmonious blend of sweetness and floral notes, with a subtle hint of exotic spices. Traditional Turkish delight is made by boiling sugar, water, and cornflour then adding various flavourings and colours such as rosewater, lemon, orange, pistachio, or mint. The resulting texture is soft and slightly chewy, with a delicate dusting of powdered sugar to prevent sticking.


Wild Rose recipe
Wild Roses

As a child, you might have been captivated by the vibrant colours and enticing aromas of Turkish delight. Its appearance, often presented in small, jewel-like cubes or rectangular shapes, can be quite appealing to young eyes. The moment you took a bite, your taste buds would have been treated to a burst of sweetness, followed by the subtle and aromatic flavours infused within.


The floral essence of rosewater or the zesty freshness of citrus varieties might have made Turkish delight a memorable and unique treat for you. Each bite could have offered a pleasant contrast of textures, as the soft and yielding consistency gave way to a slightly chewy sensation.


Or put more simply, you might have loved it because you could by it in your local sweet shop. Either way, in adulthood. The memories of that Turkish delight lingered. I wanted to make it myself, however, I wanted to make it better. With organic, wild ingredients. Could it be any better? Oh yes it can! This is sooooo good.


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Wild Rose and Pistaccio Turkish Delight Recipe


Ingredients:

Wild rose and pistaccio Turkish delight
Wild rose and pistaccio Turkish delight

400g caster sugar

475ml water

125g cornflour

75g pistaccios, shelled and light chopped

1 tablespoon cream of tartar

1 tablespoon lemon juice

1 teaspoon wild rosewater (adjust to taste)

4 grams dried wild rose petals

Icing sugar, for coating

Cornflour, for dusting


Note: You can use any rosewater, but if you want to go the whole hog, try making my wild rose petal water to keep those ingredients pristine.


Instructions:

In a medium-sized saucepan, combine the sugar and water over medium heat. Stir until the sugar has completely dissolved.


In a separate bowl, mix the cornflour and cream of tartar together. Gradually add this mixture to the saucepan, whisking constantly to avoid lumps.


Reduce the heat to low and continue whisking the mixture until it thickens and starts to resemble a thick paste.


Add the lemon juice and rosewater to the saucepan, stirring well to incorporate the flavours.

Fold in the dried wild rose petals and the pistaccios, ensuring that they are evenly distributed throughout the mixture.


Grease a square baking dish or line it with parchment paper. Pour the Turkish delight mixture into the dish, spreading it out evenly with a spatula.


Allow the Turkish delight to cool at room temperature for a few hours until it sets and becomes firm.


Once set, remove the Turkish delight from the baking dish and place it on a surface dusted with powdered sugar and cornflour.


Cut the Turkish delight into small squares or rectangles using a sharp knife. Dust each piece with icing sugar to prevent sticking.


Store the wild rose and pistaccio Turkish delight in an airtight container, separating the layers with parchment paper to prevent sticking.


Note: Turkish delight is best enjoyed within a few days of making it. It can be stored at room temperature in a cool, dry place. Humidity may cause the Turkish delight to become sticky, so it's important to keep it in an airtight container.


But good luck storing it, if you have anyone in your home that enjoys it.. Find an excellent hiding place, because this Turkish delight will not be around long.


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