RAHAT AL-HOLQUM
If your a fan of the old musical Kismet from the the 50's like me then you'll be familiar with the name Rahat Lokum. In Kismet it was touted to have great seductive properties. Be that as it may, I always wondered if it was a real recipe and sure enough it is and a very old one! The sweet as it is known today was invented by Bekir Effendi, who moved from his hometown Kastamonu to Istanbul and opened his confectionery shop near the Yeni Camii Mosque in 1776. Originally, honey and molasses were its sweeteners, and water and flour were the binding agents, with rosewater, lemon peel and bitter orange as the most common flavors (red, yellow and green). Lokum was introduced to Western Europe in the 19th century. During this time, it became a practice among upperclass socialites to exchange pieces of "Turkish Delight" wrapped in silk handkerchiefs as presents.
Provided by Annacia
Categories Candy
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, 1 c water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil.
- In a separate bowl, combine cornstarch with remaining water, mix completely, and slowly stir into sugar mixture.
- Boil over medium-low heat for 20-30 minutes, until the mixture reaches "Firm-ball stage," or 248 F (120C) on a candy thermometer.
- Apply non-stick cooking spray to a form (ice cube trays will do nicely) or an 8x8 pan.
- Pour the hot mixture into the pan or form and allow to set. When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.
- Store at room temperature in airtight container.
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