A classic Turkish dessert made from semolina-based dough that is fried and soaked in syrup, then topped with coconut. Its rich texture and presentation make it a special-occasion favorite.
Bring the sugar and water to a boil, then add the lemon juice. Cook for 5 more minutes and let the syrup cool.
Bring the water and butter to a boil. Add the flour and semolina, stirring as they cook until the dough pulls away from the bottom of the pan. Remove from the heat and let it cool slightly.
Add the eggs to the cooled dough one at a time, mixing well after each addition until glossy.
Fry portions of the dough in hot oil until golden on all sides. Keep the heat at medium; high heat can brown the outside while leaving the center undercooked.
Dip the hot fried pastries in cold syrup and let them soak for a few minutes. Sprinkle with coconut and serve.
Important: Dip the fried pastries in cold syrup while they are hot, or in hot syrup if they have cooled; otherwise, they may not absorb the syrup evenly. Allergens: contains gluten (wheat flour and semolina), eggs and milk.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
