Turkish Delight

Soft, jewel-like squares of gel-set confection flavored with rose water or mastic, dusted in powdered sugar.

Ingredients

• 400g red lentils
• 300g yufka pastry
• 2 tsp finely chopped red onion
• 1 tsp dried mint
• 2 tbsp olive oil
• a generous handful of cucumber
• a handful of fresh parsley, chopped
• a drizzle of toasted pine nuts
• 500ml beef stock
• 1/2 tsp sweet paprika
• a generous handful of ripe tomatoes
• a generous spoonful of lemon wedges

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the yufka pastry and dried mint until evenly combined.

3. 3

   In a separate bowl, blend the pomegranate molasses with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 45 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with parsley or a dusting of crumbled feta.

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