Kerebiç | Mersin-Style Cookies with Pistachio and Soapwort Foam

Pour the melted, cooled butter over the semolina, flour, and salt mixture. Rub it in with your fingertips without pressing with your palms, coating every grain of semolina with butter. Stop when the mixture holds its shape when squeezed in your hand.

Add the lukewarm milk a little at a time to bring the dough together. Do not knead; just combine the ingredients. Semolina dough gets firmer the more it is kneaded. It is ready when it holds together but is still a little crumbly.

Mix the ground pistachios, sugar, and cinnamon. Do not grind the pistachios to a powder; larger pieces retain their texture as they bake.

Arrange the cookies with space between them on a parchment-lined baking sheet and bake in an oven preheated to 170°C / 340°F. The tops should not brown; only the bottoms should turn a light sandy color. Kerebiç will dry out if browned. Let them cool completely on the baking sheet; they will crumble if moved while hot.