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Dina Begum's Turkish delight tiffin recipe

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Dina Begum shares her gorgeous twist on a classic: 'My jazzed-up Turkish delight tiffin recipe is the perfect sweet treat for an Eid or celebratory gathering. Aromatic rose and lemon Turkish delight, fruit jellies and little bites of pistachio are nestled within a crunchy chocolate and biscuit mix. Drizzled with white chocolate and decorated with chopped pistachios, these decadent squares are best served alongside a cup of tea or coffee.' See method

Makes 24
Takes 15 mins plus at least 2 hrs chilling
237 calories / serving
Vegetarian

Ingredients

125g butter, cut into large chunks
3 tbsp golden syrup
150g milk cooking chocolate, chopped
150g dark cooking chocolate, chopped
250g light digestive biscuits, coarsely crushed in a food processor
40g whole shelled pistachios
70g fruit jellies or jelly babies
120g lemon & rose flavour Turkish delight, cut into halves

For the topping

100g white cooking chocolate
15g shelled pistachios, chopped
40g Turkish delight (preferably lemon & rose), chopped into small pieces

Each serving contains

Energy
990kj
237kcal 12%
Fat
13g 19%
Saturates
7g 34%
Sugars
19g 21%
Salt
0.1g 2%

of the reference intake
Carbohydrate 26.4g Protein 2.5g Fibre 1.6g

Method

Line a 23cm square cake tin with baking paper. Add the butter and golden syrup to a saucepan over a low heat. Once melted, add the milk and dark chocolates and stir for about 1-2 mins, then remove from the heat and keep stirring – the residual heat will melt the chocolate completely. Set aside for 2-3 mins.
Add the crushed biscuits to a mixing bowl and pour in the melted chocolate, mixing well to coat. Add the pistachios, sweets and Turkish delight and mix until well combined. Scrape the mixture into the lined baking tin and press down firmly with the back of a metal spoon.
Make the topping. Melt the white chocolate in the microwave in 15-sec intervals until melted. Mix well until smooth and runny. Drizzle over the tiffin and sprinkle evenly with the chopped pistachios and Turkish delight pieces. Chill for at least 2 hrs (or overnight if you can). Cut into 24 pieces to serve. Store in an airtight container in the fridge for up to a week.

Tip: Swap the traditional Turkish delight for chocolate-covered pieces if you prefer.

See more Eid and Ramadan recipes