This traditional Turkish dessert is made by shaping dough into finger-like pieces, frying them, and soaking them in syrup. With a crisp exterior and syrup-soaked interior, it is a favorite for tea time.
Bring the sugar and water to a boil and simmer for 10 minutes, until slightly thickened. Add the lemon juice and let the syrup cool.
Knead the flour, egg, yogurt, baking powder, and oil into a soft dough.
Shape the dough into finger-thick pieces, 6–7 cm long.
Heat the oil over medium-low heat. Fry the pastries for 8–10 minutes, until golden brown.
Dip the hot pastries in the cold syrup and let them soak for 10 minutes.
Keeps for 3 days at room temperature in a covered container.
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