You will need a food processor and a 20cm/8in springform cake tin to make this recipe. Store Turkish delight in an airtight container in the fridge or in a cool, dry place for up to one month.
Lightly oil a large piece of cling film and press well into your tin or dish, leaving enough overlap on each side to fold over and cover the top of the Turkish delight once made. In a clean ...
Chewy and fruity, jujube candy is one of the most popular childhood hits. Gelatine, coloring and fruit juices come together in this sugary delight. Cook water and sugar to a hard ball consistency (a ...
and Turkish meze (appetizers). Loup de mer is a classic recipe of renowned chef Daniel Boulud, whose Café Boulud Ralph interned at in New York in 2010. Though food is Ralph’s bailiwick ...
It is a crispy, syrupy and ultra-sweet classic Turkish dessert and a popular street food. You’ll find it being served in many restaurants but it's sold mainly by street vendors who fry it up fresh on ...
If you’re a fan of Dalston’s modern Turkish grill Mangal II, you’ll want to try these delicious recipes from the restaurant’s debut cookbook. If you’re at all into your food, you might ...
In the first episode of The SpeciaList, acclaimed Turkish food writer and TV host Refika Birgül takes us on a culinary trip from breakfast to dinner, including burnt ice-cream, 368 kinds of ...
Fresh soft Turkish bread makes for a great sandwich base, and any of your favourite fillings will make a good lunch. Gruyere with tomato, ham, pesto and spinach, or chicken, brie and cranberry are ...