A regional dessert from Çukurova made by kneading fresh cheese, after soaking out its salt, with semolina and flour, then baking and soaking it in syrup. The cheese is part of the dough, not a filling; it melts as it bakes and gives the dessert a fibrous, slightly stretchy texture. Removing the salt from the cheese is essential for balancing the syrup.
Cut the cheese into 2 cm cubes and place in a large bowl of cold water. Change the water three times, gently squeezing the cheese by hand each time. Taste a cube; if it is no longer salty, it is ready. If it still tastes salty, change the water once more.
Bring the sugar and water to a boil and simmer over low heat for 12 minutes. Add the lemon juice just before removing from the heat. Let the syrup cool. The warm cheese dough absorbs the most syrup, so the syrup needs to be cool.
Drain the cheese and mash it with a fork. Add the semolina, flour, baking powder, sugar, and egg. Knead by hand for 8 minutes; as the cheese warms and softens, the dough will come together and pull cleanly away from the bowl. If it crumbles, add 20 g flour, but no more.
Pinch off walnut-size pieces of dough and roll them between your palms. Press a hollow into the center with your thumb. Arrange on a greased baking sheet with about two finger-widths between them; they will spread in the oven. Press the tops gently to flatten.
Bake in a preheated 180°C / 355°F oven for 35 minutes. They are done when the tops are light brown, the edges are darker, and the pieces do not slide as one when you shake the pan. Do not overbake; if the cheese dries out, it will not absorb the syrup.
Ladle the cooled syrup over the hot dessert, letting it run between the pieces. When the sizzling stops, sprinkle with walnuts. Serve when the pieces have absorbed the syrup and puffed slightly.
Soak the chopped cheese for at least 3 hours, changing the water three times; this soaking time is not included in the recipe time. Taste a piece. It is ready when no saltiness remains.
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