Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Water 3/4 c Grape juice or orange juice
4 c Sugar 1 ts Cream of tartar
1 c Cornstarch

Few drops red food coloring (optional) Oil Powdered sugar

Bring the water to a boil, add the sugar and stir until thoroughly
dissolved. Mix the cornstarch with the juice and cream of tartar.
Gradually pour into the boiling syrup, stirring constantly. Continue
cooking for 20 min, stirring frequently to prevent sticking. Add food
coloring. Oil a 7" square cake pan with sides 1 to 1 1/2" high. Pour
in the mixture and let stand until cool and set. Cut into 1" squares.
Dust with powdered sugar and serve.

HINT** It takes a bit of trial and error to gauge when the lokum
mixture is ready. If it boils too long it will turn out hard like
toffee, and if it is too soft it will not keep its shape when cool.
It should feel soft but firm after cooling.

From "Eastern Mediterranean Cooking". Posted by DEBORAH AKYUREK,
Prodigy ID# DNJS60B.

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