Best 12 Minted Turkish Delight Marinade Recipes

TURKISH DELIGHT (LOKOOM)

Steps:

• Mix gelatin, sugar and salt in a heavy pot.
• Add water.
• Bring to slow boil and simmer without stirring for 10 minutes.
• Remove from heat and stir in juice and rind.
• Add a few drops of food coloring.
• Taste for flavor; may add more juice.
• Pour into 8 inch square pan which has been rinsed in cold water but not dried.
• Chill overnight.
• Cut into squares and roll each in powdered sugar.

ANY FLAVOR TURKISH DELIGHT

Steps:

• Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.
• In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.
• In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.
• Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.
• Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
• Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

MINTED TURKISH DELIGHT MARINADE

Steps:

• Whisk yogurt, lemon juice and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne and allspice. (Can be made 1 day ahead. Cover; chill.)
• Marinate lamb or chicken in half of marinade at least 1 hour or up to 4 hours in refrigerator. Remove from marinade, leaving thin coating of marinade on lamb or chicken. Grill. Passing remaining half of marinade separately.

MINTED TURKISH DELIGHT MARINADE

Steps:

• Whisk yogurt, lemon juice and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne and allspice. Marinade can be made one day ahead of time and chilled.
• Marinate lamb or chicken in half of the marinade at least 1 hour or up to 4 hours in the refrigerator. Remove from marinade, leaving thin coating of marinade on lamp or chicken. Grill. Pass remaining half of marinade separately.

MINT MARINADE

Steps:

• Place all the ingredients in a bowl and mix well.
• Use to marinate lamb or chicken.

TURKISH MARINADE FOR CHICKEN

Steps:

• Combine all ingredients in a non-reactive bowl.
• Add chicken, cover & refrigerate 6 hours or overnight.
• Grill, broil or bake chicken as desired.

TURKISH DELIGHT - LOKUM (CANDY)

Steps:

• In a 9 inch square baking pan, grease the sides and bottom with vegetable oil or shortening.
• Line with wax paper and grease the wax paper.
• In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
• Stir constantly until sugar dissolves. Allow mixture to boil.
• Reduce heat to low and allow to simmer, until the mixture reaches 240ºF on a candy thermometer.
• Remove from heat and set aside.
• Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat.
• Stir until all lumps are gone and the mixture begins to boil.
• Stop stirring when the mixture has a glue like consistency.
• Stir in the lemon juice and water/sugar mixture.
• Stir constantly for about 5 minutes.
• Reduce heat to low, allow to simmer for 1 hour, stirring frequently.
• Once the mixture has become a golden color, stir in rosewater.
• Pour mixture into wax paper lined pan.
• Spread evenly and allow to cool overnight.
• Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
• Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.
• Coat with confectioners sugar mixture.
• Serve or store in airtight container in layers separated with wax or parchment paper.

TASTY CHICKEN MARINADE

Steps:

• Combine all ingredients in blender for about 1 minute.
• Put chicken breasts and marinade in zip lock bag.
• Seal air tight over night.

TANDOORI MARINADE

Steps:

• Combine all ingredients and marinate meat and/or vegetables before grilling.

TURKISH ZUCCHINI PANCAKES

Steps:

• Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
• Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.
• Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.

MINT TURKISH DELIGHT

Steps:

• Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.
• In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.
• In a 4-quart heavy kettle stir together remaining 1 1/4 cups cold water, granulated sugar, and mint and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in food coloring. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.
• Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
• Just before serving, recoat Turkish delight in additional confectioners' sugar.

TURKISH MARINADE (BEEF & LAMB KABOBS)

Steps:

• Add all except the olive oil to a food processor or blender. Blend on high and slowly drizzle in the olive oil to create an emulsion. Marinate your favorite Meat and enjoy.