MINTED TURKISH DELIGHT MARINADE
Categories Condiment/Spread Citrus Yogurt Mint Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Whisk yogurt, lemon juice and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne and allspice. (Can be made 1 day ahead. Cover; chill.)
- Marinate lamb or chicken in half of marinade at least 1 hour or up to 4 hours in refrigerator. Remove from marinade, leaving thin coating of marinade on lamb or chicken. Grill. Passing remaining half of marinade separately.
TURKISH MARINADE FOR CHICKEN
I love yogurt based marinades for chicken; they seal in the moisture well. I found this one while browsing for recipes for ZWT 2006 - African/Middle East region.
Provided by SusieQusie
Categories Poultry
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a non-reactive bowl.
- Add chicken, cover & refrigerate 6 hours or overnight.
- Grill, broil or bake chicken as desired.
Nutrition Facts : Calories 488.4, Fat 36, SaturatedFat 8, Cholesterol 100.8, Sodium 122.7, Carbohydrate 8.2, Fiber 1.5, Sugar 4.2, Protein 33.1
MINT TURKISH DELIGHT
Categories Dessert Freeze/Chill Low Sodium Ramadan Mint Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 36
Number Of Ingredients 7
Steps:
- Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.
- In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.
- In a 4-quart heavy kettle stir together remaining 1 1/4 cups cold water, granulated sugar, and mint and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in food coloring. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.
- Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
- Just before serving, recoat Turkish delight in additional confectioners' sugar.
TURKISH DELIGHT (CHRONICLES OF NARNIA)
For those of you who are fans of C.S. Lewis, Chronicles of Narnia. A recipe for Turkish Delight originally from The Art of Candy Making Fully Explained, Compiled by Mrs. Sherwood P. Snyder(1915)
Provided by bshemyshua
Categories Candy
Time 17m
Yield 8-10 pieces, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Soak gelatin in one-half cupful of the cold water for ten minutes.
- Place sugar and remaining cold water in a saucepan and bring to the boiling point, add soaked gelatin and the juices of the orange and lemon.
- Boil to 240°F on a candy thermometer, or soft ball stage(spoon a drop of this mixture into a glass of cold water and it should form a soft putty ball).
- Add nutmeats and red food coloring until desired color is achieved.
- Remove from heat and beat until creamy.
- Turn into a bread pan that is lightly greased and placed in cold water to the depth of one inch.
- Let stand until firm, turn out onto board, and cut into cubes. Roll in powdered sugar.
Nutrition Facts : Calories 254.9, Fat 4.4, SaturatedFat 0.6, Sodium 5.2, Carbohydrate 53.7, Fiber 0.8, Sugar 51, Protein 2.7
ANY FLAVOR TURKISH DELIGHT
This appealing candy is easy to make at home. Rosewater can be found at specialty food stores. When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.
Provided by Monkey_Girl
Categories Free Of...
Time 2h10m
Yield 80-100 serving(s)
Number Of Ingredients 8
Steps:
- Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.
- In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.
- In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.
- Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.
- Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
- Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.
Nutrition Facts : Calories 52.3, Sodium 0.5, Carbohydrate 13.3, Sugar 11.5
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