A traditional Turkish dessert shaped with a ridged pattern, filled with walnuts, and soaked in syrup. Its yogurt-enriched dough bakes up lightly crisp outside and tender inside, making it a favorite for special occasions.
Bring the sugar and water to a boil, simmer for 15 minutes, then add the lemon juice and let the syrup cool completely. The cookies should be hot when you add the cold syrup.
Mix the softened butter, yogurt, and egg yolk. Add the semolina and baking powder and let the mixture rest for 10 minutes. Gradually add the flour until a soft dough forms that does not stick to your hands.
Mix the coarsely ground walnuts with the cinnamon. Take a walnut-sized piece of dough, add a 5 ml measure of filling, seal it, and shape it into an oval. Press one side against a sieve or the back of a grater to make a pattern.
Arrange the cookies patterned-side up on a parchment-lined baking sheet. Bake in an oven preheated to 180°C / 355°F for about 30 minutes, until golden.
Spoon the cold syrup over the hot cookies as soon as they come out of the oven. Let them soak for at least 1 hour before serving.
The ridged pattern is decorative and also helps the syrup cling to the pastry. Press the dough against a sieve, grater, or the back of a fork to make the pattern. Combine the cookies and syrup while the cookies are hot and the syrup is cold. Contains gluten (flour and semolina), dairy (yogurt and butter), and tree nuts (walnuts).
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