TURKISH SPINACH RECIPE RECIPES

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TURKISH DELIGHT RECIPE | ALLRECIPES



Turkish Delight Recipe | Allrecipes image

This dessert is slightly exotic and is known by many people who have read the book 'The Lion, The Witch, and The Wardrobe'. This would do well for a tea party, a holiday party, or even if you just wanted to surprise someone.

Provided by JessieD

Categories     English Recipes

Total Time 3 hours 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 11

1 ½ cups water
3 cups granulated sugar
3 tablespoons light corn syrup
½ cup orange juice
3 tablespoons orange zest
3 (.25 ounce) envelopes unflavored gelatin
¾ cup cornstarch
½ cup cold water
1 tablespoon vanilla extract
¾ cup chopped pistachio nuts
confectioners' sugar for dusting

Steps:

  • Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
  • Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
  • Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
  • When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

Nutrition Facts : Calories 302 calories, CarbohydrateContent 66.1 g, FatContent 3.5 g, FiberContent 1 g, ProteinContent 3.2 g, SaturatedFatContent 0.4 g, SodiumContent 41.5 mg, SugarContent 54.2 g

YOGURT CAKE RECIPE - NYT COOKING



Yogurt Cake Recipe - NYT Cooking image

This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy.

Provided by Melissa Clark

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 7

Butter, for greasing the pan
4 large eggs, separated, at room temperature
1/2 cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 2/3 cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)

Steps:

  • Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
  • Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
  • In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
  • Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
  • Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

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