Like all Eastern peoples, the Turks are extremely fond of sweetmeats of all descriptions, and among the most popular is Rahat el Halkum. Make a thick syrup with just over 2 lbs. of sugar and ¾ of a pint of water, adding 1 tablespoon of lemon juice, and stirring in 5 ozs. of fine starch. Stir continuously and, when the mixture begins to thicken, add a few blanched almonds, pistachio nuts, and shelled and halved hazel nuts. Pour the mixture into a deep dish, sprinkled with fine starch, cut into squares and let stand till cold.