Categories: Candies, Turkish 
      Yield: 24 servings 
  
           Karen Mintzias                      4 tb Extract * 
      3 tb Unflavored gelatine                      Food coloring ** 
    1/2 c  Cold water                        1/4 c  Pistachio nuts; chopped 
    1/3 c  Boiling water                       1 c  Confectioners' sugar 
      2 c  Sugar                           
  
  * Extract: may use orange, lemon or raspberry extract. ** Food Coloring: 
  Use appropriate color to match flavor. 
   
  Soften gelatine in cold water.  Add sugar to boiling water.  Bring to boil. 
  Stir in softened gelatine.  Simmer, uncovered, 20 minutes.  Add flavoring 
  and coloring.  Pour into ungreased, 8-inch square pan.  Add nuts. Stir 
  gently.  Chill.  When firm, invert onto cutting board.  Cut into 1 1/2 inch 
  cubes.  Roll in confectioners' sugar.  Store in a jar at room temperature. 
  Serve with Greek Coffee. 
   
  From "Classic Greek Cooking" by Daphne Metaxas.  ISBN: 0-911954-31-7. 
   
  Typed for you by Karen Mintzias