top of page

Turks Fruit met Bergamot & Pistache

Close your eyes, take a sip of your tea and listen to the distant Bosphorus seagulls...

15 Jan 2023


Niet heel moeilijk


40 small pieces


30 minuten



8 uur

2 uur

Totale tijd:

10 uur, 30 minuten

These little cubes of pistachio, rosewater and fresh bergamot flavoured Turkish Delight are a true menace to your dental health - they may as well be called Turkish sugar cubes - and you won't be able to stop eating them! 

Even though they're made for nearly 33% of sugar, they're actually not that sweet. People have actually commented that they usually can't eat Turkish Delight because of how crazy sweet it is, but they did like these! Perhaps it's the addition of salt and bergamot? Who knows! 

If you can't find bergamot at a supermarket you'll most likely be able to find it online. It's not super cheap, so just using lime or lemon would would be perfectly fine too :)

In every other way beside taste, this is proper Turkish Delight. You'll love it! They're also a lot of fun (and surprisingly easy) to make and I'll definitely be making them again and again! With a nice cup of black tea to balance out the sweetness, I go right back in time to the many beautiful experiences I've had in the amazing city of Istanbul and the rest of Turkey. 

Afiyet olsun!


  • 400 g granulated sugar

  • 150 ml water

  • 30 ml bergamot juice*

  • 350 ml water

  • 75 g corn starch

  • 2 g cream of tartar

  • Pinch of salt

  • 5 ml rose water

  • 2 drops red food coloring**

  • 1 bergamot's zest*

  • 100 g pistachios, whole or chopped

  • 75 g cup powdered sugar

* Lemon or lime will work perfectly too

** Optional


  1. Line a baking tray or any other container with parchment paper.

  2. Heat the sugar, 150 ml water and bergamot juice in a saucepan. Stir until the sugar has dissolved and bring to a boil.

  3. Once it reaches 105°C, heat the remaining 350 ml water in another saucepan. Once warm, mix a spoon of hot water with the corn starch, cream of tartar and salt until no clumps remain and return to the water, whisking until the bergamot syrup reaches 112°C to max 116°C. Remove both from the fire an immediately slowly pour in the corn starch mixture into the bergamot syrup, whisking gently until fully incorporated.

  4. Return to a low heat and simmer for about an hour - whisking occasionally - or until the mixture is light golden-yellow in colour and has the consistency of vaseline.

  5. Stir in the rosewater and food colouring, add the pistachio and bergamot zest and pour the mixture onto the baking tray. Allow to set uncovered for about 8 hours.

  6. Turn the slab of Turkish delight out onto a powder sugar-dusted surface, remove the parchment paper and dust with sugar until no "wet" spots remain. Cut with an oiled knife into small cubes and dust with more sugar.


Store in an airtight container for up to a week, but keep in mind that it will continue getting dryer every day.


Heb je dit recept gebruikt?
Laat het me zien door @iamstertim te benoemen en #tasteslikestroop te gebruiken!


Share Your ThoughtsBe the first to write a comment.
bottom of page