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Luxury Mixed Turkish Delight Box

Luxury Mixed Turkish Delight Box

A box of fresh and tender Turkish delight carefully, lovingly and skillfully made and convenient for those who would like to try several flavor at once. The well-known Hafiz Mustafa Turkish delight presents you a luxurious selection of Turkish delight. Try it now to make you day!

Hafiz Mustafa Mixed Turkish Delight

  • High quality raw material
  • Produced by hand by the experienced masters of sweets manufacturing
  • Beet sugar is used instead of glucose
  • Natural beet dyes and fruit extracts are used instead of food colorants
  • Zamzam water is used in all products
  • Halal product
  • Mixed Turkish delight 1250 g
  • Blue wooden box 700 g

Hafiz Mustafa Turkish Delight Ingredients

  • Natural beet sugar
  • Corn starch
  • Water
  • Acidity regulator
  • Nuts (pistachios, hazelnuts, walnuts, almonds) as per type
  • Flavorings (pomegranate, vanillin, orange, rose, lemon, kiwi, mint, strawberries and honey) as per type.

Hafiz Mustafa Sweets

  • Hafiz Mustafa desserts is a Turkish company that produces delicacies and desserts including Turkish delight and baklava
  • Established in Istanbul in 1864 by Haji Hafiz Mustafa
  • Owns a wide collection of branches in many cities in Turkey and outside.

How to Prepare Turkish delight at Home

  • To make Turkish delight (lokum) at home, you need sugar, water, corn starch, lemon juice and tartar
  • Basic steps include: boiling sugar and water together to make syrup then adding lemon juice and tartar cream.
  • Separately, mix corn starch with water to form a dough and add it to the syrup
  • Cook the mixture until it thickens and becomes transparent
  • Pour the mixture into a greased frying pan and leave to cool several hours or all night long
  • Once it’s cooled, cut the dessert into small pieces and sprinkle sugar powder or corn starch to prevent sticking.
  • There are various forms of this recipe that includes variable flavors such as pomegranate, kiwi, orange Turkish delights among others.

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