Turkey is famous for its ‘delight’ which is infinite in variety. Multi-flavoured, soft and gooey, jelly-like and chewy, or tender and melting — each kind is individually named and, if stored in a sealed container, will last up to a year. This recipe, which can also be used for the chopped-nut varieties, is for a classic rose-scented Turkish delight. A little pink colouring is often added to this lokum and, if you prefer the chewy variety, add mastika, ground with sugar, to the mixture as it cooks.
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