if you don’t have a silicone pan, line a normal baking tin with baking paper and grease/cornflour as per the recipe. She is passionate about her homeland’s delicious and vibrant Turkish cuisine, Mediterranean flavours and has been teaching Turkish cooking in England, Turkey, the USA, and Jordan for over 15 years.

Due to the simplicity of the ingredients, authentic Turkish delight is also gluten free and suitable for vegans. Real lokoum (pronounced ‘lock-hume’), or ‘Turkish delight’ as it’s known in the west, is quite different from the version you get here in the UK. If you’re going to the effort of making your own Turkish delight, do it justice with freshly squeezed lemon juice. Got bored, stuck at home so I made it - no rose water, just orange blossom water so I did it in a pale orange. At Özerlat we’ve matched our authentic Turkish coffees with lokoum from the legendary confectionery house Haci Bekir, which was established by master confectioner Bekir Efendi in Istanbul in 1777 (making Haci Bekir one of the oldest 100 companies in the world).Don't worry if you don't know the answer, it's not one a person thinks about unless they have the problem. Stir continuously until the gelatine has dissolved then bring to the boil and simmer for 20 mins until thick, glossy and a wallpaper paste like consistency. Real Turkish delight is made with real sugar without glucose syrup and doesn’t contain gelatin making it suitable for vegetarians, vegans, and those following halal and kosher diets.

I’m thinking more like a pantry or a place that stays cool all year round, even when the heating gets switched on.To prepare your pan, lightly oil the base and sides, then dust with cornflour, and tap out any excess. Bring to a boil (you want the liquid to reach 250°F with a candy thermometer), then simmer over a medium heat for 20 minutes, whisking often. Equipment and preparation: You will need two heavy-based saucepans, a 13x20cm/5x8in bread tin or dish and a food/sugar thermometer. Place on a low heat and cook, whisking frequently, until the mixture forms a thick paste and starts to blow hot bubbles. Throughout Turkey, these delicate candies are shared to close a meal with coffee, placed on dessert trays for holidays, weddings and other special occasions.