4. Sugar for Turkish delight 🇹🇷

Dissolving sugar in water is a physical characteristic of sucrose. Sucrose is a disaccharide whose solubility in water directly depends on temperature, where increasing temperature increases the solubility of sucrose. The addition of citric acid, i.e. lemon juice, leads to the inversion of sucrose and obtaining invert sugar, the consistency of which is more compact compared to the sucrose solution.

By knowing the characteristics of sucrose, we can use it for the production of food products such as sweet delight. Turkish delight was first made by the Turkish merchant Bekir, back in 1776. He served it with coffee in his shop. Turkish delight is made by boiling sugar and water with the addition of lemon juice and starch until a thick mass is reached. For a better taste, you can add aromas, for example rose aroma or walnuts, almonds and dried fruits. Cooking turkish delight requires patience, because first the sucrose must be dissolved in water, by which, through evaporation and inversion, a thick mass with minimal water content is obtained.

Sugar for Turkish delight (lesson plan)