About Sultan Turkish Delight
Baklava, rich Turkish pastry of phyllo (filo) dough filled with nuts. Phyllo is a simple flour-and-water dough that is stretched to paper thinness and cut into sheets, a process so exacting that it is frequently left to commercial manufacturers. For baklava, 30 or 40 sheets of phyllo, each brushed liberally with melted butter, are layered in a baking pan with finely chopped walnuts, pistachios, almonds etc. After the pastry is baked it is drenched with syrup.
Turkish delight are small, fragrant cubes of jelly, usually flavoured with rosewater, orange flower water or citrus fruit juice and heavily dusted with icing sugar. The sweets are made by boiling sugar syrup and cornflour together slowly for several hours over a low heat; the result is a dense, sticky jelly.
BAKLAVA & SWEETS
Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Traditional varieties are often flavoured with rosewater, vanilla, pomegranate, orange and lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, or coconut. Other common flavours include almond and pistachios.
The origin of the confection is known to have been produced in Turkey as early as the late 18th century.
Like the famous Turkish saying goes, “Let’s eat sweet, talk sweet”