Yesterday I wrote about making Rose Turkish Delight (Lokum) at home, it is pretty and pink, but I must confess that my favourite Lokum of all is hazelnut, so today I will show you this variations, and a few more. To start follow the recipe here.
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| Rose Turkish Delight |
While the cornflour and sugar syrup are cooking shell and toast a couple of handfuls of hazelnuts. It is better to use fresh hazelnuts and toast them just before making Lokum, for a full hazelnut flavour. Years ago I also had a hazelnut essence which was great, but I cannot find it here, I think that one of the best places to buy it would be in Piedmont, in Italy. Anyway, even without hazelnut essence you can get the best out of hazelnuts if you toast them and use them within a few days. When they are still hot from the oven put them in a clean tea towel and shake and rub them well so as to discard the peel. If some peel stays on don't worry, it is edible, just not as nice. Crush the nuts roughly (I have a nut crusher that my Mother-in-law gave me as a present, very handy for these jobs), and when the Turkish Delight mixture is ready, instead of adding rose water and berries, add the chopped nuts. Mix well and then follow the same steps as for the basic recipe.
A few variations:
Pistachio: same as hazelnuts, but it is also possible to blanch the nuts to remove the skin (for greener pistachio). Almonds could go too!
Orange Blossom: Same as Rose, but add Orange Blossom Water instead or Rose Water, and no need to add berries to colour these: they should be clear.
Lavender: when you make the syrup add a few lavender leaves (yes leaves) and then remove them before pouring the syrup into the cornflour mixture. Your Turkish Delights will smell and taste like lavender. For colours add a few blueberries, they will melt in the hot mixture and give you a light lavender colour.
Lemon and other citruses: Easy, add lots of lemon juice and/or zest (or the juice of your favourite citrus fruit) when you make the sugar syrup (there is also lemon essence, if you like).
And then... endless, there is mint (but I am not keen on that one) and so many more, let me know if you make a special one.
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| Hazelnut Turkish Delight |
Photos and Recipes by Alessandra Zecchini ©
Ma che carini che sono Alessandra!! Non ho proprio idea di come siano, ma mi incuriosiscono troppo!! A questo punto o vado in Turchia o li devo fare!
ReplyDeleteCiao F.
Li ho comprati una volta in Germania e non sono riuscita a mangiarli per quanto erano dolci!
ReplyDeleteI tuoi saranno sicuramente migliori.
Un caro saluto.
In effetti Rita io uso meno zucchero di quelli che si comprano. Ammetto che mi piacciono anche quelli, ma almeno quando li faccio a casa cerco di farne una versione meno 'stucchevole'.
ReplyDeleteIn ogni caso, noi li mangiamo in pochissimo tempo, mentre quelli che compri (soprattutto se in scatola) devono avere piu' zucchero per conservarsi meglio.
Devo provarli!!! In autunno lo farò... prima vado dai miei in Sicilia e prendo i pistacchi di Bronte e le nocciole dei Nebrodi ;)
ReplyDeleteUn abbraccio Ale :)
I just LOOOOOVE Turkish Delight! And your variations look awesome ... I'll have to try them to taste the difference between bought and homemade!
ReplyDelete@ Felix, che fortuna i pistacchi di Bronte! Verranno dei Turkish Delights da sogno!
ReplyDeleteOoh those look beautiful! And tasty too. ^^
ReplyDeletema come sono belli, devo decidermi a farli, domani riprendo la ricetta e ci provo...ciao carissima, qui oggi grande grandinata, cielo nerissimo alle 8 sembrava notte...
ReplyDeleteThese sound delicious and your instructions make it possible for anyone to make them. They look wonderful and I hope to try these when life slows down a bit. I hope you have a great day. Blessings...Mary
ReplyDeleteThese are gorgeous!! Love the many possibilities in flavors too! Thanks!
ReplyDeletedelicious, love all the ingredients in there.
ReplyDelete@ Tam, to ce l'hai il termometro per lo zucchero? (non so neppure se si chiama cosi' in italiano!)
ReplyDeleteThis looks so delicious! So glad to be your newest follower! :)
ReplyDeleteoh yum!! I made turkish delights in fourth grade with jello and sugar powder~ hehe
ReplyDeletequeste delizie turche mi attirano molto Alessandra!Hai gli stessi piatti con il bordo intrecciato che ho io! Buona giornata, un bacione...
ReplyDeleteCiao è un vero piacere conoscerti!!
ReplyDeleteMi sono inserita tra i tuoi sostenitori.
Il tuo blog è bello e interessante, con tante curiosità, come piacciono a me. Ti seguirò con piacere.
Un abbraccio e a presto!!!!
@ Mr Pineapple man, welcome, I saw jello once and I got scared!
ReplyDelete@ Chiara, pensa che quei piatti li ho comprati qui anni fa, e sono fatti a Treviso! Adesso alcuni sono un po' rovinati, ma non li trovo piu' uguali per sostituirli! Che peccato!
Buono Alessandra! Very impressive, as it is hard to make Lokum, Turkish Delight and get the right consistency - yours look great!
ReplyDeleteDelighted to meet you:)
Ciao,
Ozlem
These look divine, Alessandra. You must be a very patient cook.
ReplyDeleteCiao Ozlem, thank you for your comment, which is very kind coming from Turkey! Of course these are not 'professional', but they are a satisfying home made version :-).
ReplyDeleteI discovered them thanks to your book "Sweet as..." as I had never heard of them before. Then I had them for the first time last year in Athens, and they were delicious. But now I'm too curious to try yours instead, as I prefer sweets not too sugary.
ReplyDeleteYari, I think that these are the perfect Vegan treats, and probably in Piedmont you will find the best hazelnuts!
ReplyDelete