Pistachio Turkish Delight
This recipe is pistachio rahat al-hulqum (Turkish delight): sugar is cooked with water and starch over the heat until the mixture thickens and becomes stretchy, then mastic, citric acid, and roasted pistachios are added, along with orange blossom water or rose water as desired. The mixture is then shaped into a roll inside oil-greased plastic wrap, chilled in the refrigerator, and dusted with starch and powdered sugar before slicing and serving.
A chewy sweet confection flavored with pistachios.
Like soft jelly candy dusted with sugar.
Usually needs time to set and dry before cutting.
Ingredients
- 500 g Pistachios, roasted with a tablespoon of ghee
- 4 cups Sugar
- 1 cup Starch
- 3 cups Water
- 1 teaspoon Mastic
- 1/4 teaspoon Citric acid
- 4 tablespoons Orange blossom water or rose water, as desired
- a little Oil for greasing the plastic wrap
- 2 tablespoons Powdered sugar
- 2 tablespoons Starch for coating
Instructions
- In a pot over the heat, warm 2 cups of water with 2 cups of sugar until the sugar dissolves.
- In the pot over the heat, add the cup of starch dissolved in the third cup of water to the water and sugar mixture, stirring continuously.
- In the pot over the heat, reduce the heat to medium and continue stirring until the mixture thickens, becomes translucent with a milky tint, then stretches without breaking.
- In the pot over the heat, add the remaining sugar in batches, stirring continuously.
- In the pot over the heat, add the citric acid halfway through adding the sugar.
- In a pan over the heat, roast the pistachios with a tablespoon of ghee for seven minutes, until they develop color and flavor.
- In the pot over the heat, add the mastic after mixing it with sugar so that it does not clump, then stir it into the mixture.
- In the pot over the heat, add the roasted pistachios after making sure the mixture is ready.
- In the pot over the heat, add orange blossom water or rose water as desired.
- In a small bowl of cold water, test the mixture by placing a little of it in the water; if it holds its shape and does not break apart, it is ready.
- On the work surface, spread out the food-safe plastic wrap and grease it with a little oil.
- On the greased plastic wrap, place half the mixture and shape it into a roll.
- On the plastic wrap, wrap the mixture and seal both ends as you would wrap a bread bag tie.
- Using scissors, trim the ends on both sides to improve the shape.
- Place the roll in the refrigerator for about five hours, until completely chilled.
- Once chilled, remove it from the refrigerator and dust it with a mixture of 2 tablespoons of starch and 2 tablespoons of powdered sugar.
- Cut the rahat al-hulqum into rounds or into the desired shape.
- You may wrap it in cellophane for serving, if desired.