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 ...

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 ...