Turkish Delight

Makes 40pcs 1-inch cubes

Get swept away by the bold flavors of cioppino, a seafood stew that captures the spirit of the sea in every bite. Overflowing with shrimp, clams, mussels, and fish simmered in a zesty tomato-wine broth, this dish is like a Mediterranean sunset in a bowl. Dunk some crusty bread into this briny, garlicky goodness, and savor the taste of the ocean from the comfort of your own kitchen!

INGREDIENTS

For Lokum:

70 g (½ cup + 1 tablespoon cornstarch350 g (scant 2 cups) white sugar
175 ml (¾ cup) water (for syrup)
1.8 g (¼ teaspoon) citric acid
500 ml (2 cups + 5 teaspoons) water (for cornstarch)
1 ½ teaspoons rosewater
10 drops of red food color

For Cutting:

30g cornstarch

For Dredging:

80 g (⅔ cup) cornstarch
45 g (⅓ cup) powdered sugar

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Place feta in a small baking dish.
2. In a medium bowl, mix olives, sun-dried tomatoes, oil, garlic, oregano, thyme, basil, red pepper flakes, salt, and pepper.
3. Pour the mixture over the feta, ensuring it’s fully coated, then push most of the olives and sun-dried tomatoes to the side.
4. Bake for 20-25 minutes until feta is softened. Optionally, broil for 1-2 minutes to lightly brown the top.
5. Garnish with parsley and serve with crostini or cucumber slices.