You will need a food processor and a 20cm/8in springform cake tin to make this recipe. Store Turkish delight in an airtight container in the fridge or in a cool, dry place for up to one month.

In the first episode of The SpeciaList, acclaimed Turkish food writer and TV host Refika Birgül takes us on a culinary trip from breakfast to dinner, including burnt ice-cream, 368 kinds of ...