Posted: 12/10/2012 12:13:05 PM EDT
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I haven't made Turkish Delight in years. I thought it would be nice to make some and package it up cute to give to coworkers. My recipe didn't work out so good last night. It's been too long and I don't think I have the proportions right anymore.
Anyone have a good recipe? Preferably one with rose water as the flavoring? |
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I was in London in 1998, on my way back from Uganda, enjoying a wonderful meal in an excellent Cypriot restaurant.
Now I'm not sure what defines Cypriot food because it sure looks and tastes like Greek food to me and I love me some Greek food. We ate ourselves silly. Dolmades, spanakopita, taramosalata; all the stuff I like. Grilled octopus; nom, nom, nom. Bottle of retsina. Uganda isn't big on cuisine. I ate a lot of matoki and goat. Meals done. Check comes and with it, the maitre d' drops a dessert plate of Turkish Delight on the table. It's really good. Orange, lemon and apricot with pistachios. I nom that right up. He comes back for the check and asks how the food was. I tell him it all was wonderful and the Turkish Delight was exceptionally tasty and a very nice touch. He takes a step back and explodes, "No! No! No! It is CYPRUS DELIGHT!!!". Seems I forgot they fought a war over that little island. 
I haven't a clue how you make the stuff but I thought I'd share my tale. 
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