How To make Syros Island Nougat
Karen Mintzias 1 c Roasted pistachios & almonds
2 c Sugar
1 c Corn syrup
1 c Honey
1/2 ts Cream of tartar
3 Egg whites
1/4 ts Salt
1 ts Vanilla
1/4 c Oil for pan
Cornstarch (or see note) Note: Sweet rice flour or thin rice wafers may be used instead of cornstarch to line pan. Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 minutes. Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot. Stir gently over medium heat until sugar dissolves and bring to a boil. After it comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a clean brush to remove sugar crystals. Continue cooking on medium-high heat to 272 degrees F on a jelly thermometer. Remove from heat. In a separate pot heat honey to boil. Whip egg whites and salt until stiff and dry using a heavy electric mixer and large bowl. Add a small amount of honey at first in a thin stream, very slowly. Beat in vanilla and continue adding remaining honey and then syrup. Beat until batch thickens and the beater slows down. Add nuts and blend in. Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour over it or lay rice wafers over bottom. Pour out the nougat. Dust top with more rice flour or thin rice wafers and let stand overnight to set. Cut into rectangular pieces about 3/4" by 1" and wrap individually in heavy waxed paper. From: "The Complete Greek Cook Book" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias
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Turkish delight | Wikipedia audio article
This is an audio version of the Wikipedia Article:
00:00:46 1 History
00:02:11 2 Name
00:03:48 3 Around the world
00:03:58 3.1 Europe
00:04:06 3.1.1 Bulgaria
00:04:39 3.1.2 Greece
00:05:25 3.1.3 Romania
00:06:21 3.1.4 Albania and Former Yugoslavia
00:06:56 3.2 North America
00:08:10 3.3 Brazil
00:08:33 3.4 Britain and other Commonwealth nations
00:09:03 4 Protected geographical indication
00:09:30 5 Related products
00:09:59 6 In popular culture
00:10:49 7 See also
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Speaking Rate: 0.9233609012618487
Voice name: en-GB-Wavenet-A
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- Socrates
SUMMARY
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Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic, Bergamot orange, or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar, to prevent clinging. Other common flavors include cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive.
The origin of the confection is not well established, but it is known to have been produced in Turkey as early as the late 1700s, hence its name.
I MAKE PASTELI
4-9-2018
PASTELI ( HEALTH BARS )
SESAME SEEDS
WALNUTS
PEANUTS
OATS
HONEY
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