A traditional Turkish dessert shaped with a sieve pattern, filled with a walnut filling and drenched in plenty of syrup. Thanks to its yogurt-based dough, this dessert stays lightly crisp outside and soft inside, making it a favorite at special-occasion tables.
Boil the sugar and water, cook for fifteen minutes, add lemon juice, and let the syrup cool completely. Note: hot desserts need cold syrup.
Mix the softened butter, yogurt, and egg yolk. Add the semolina and baking powder and let rest for ten minutes, then add the flour gradually to get a soft dough that doesn't stick to your hands.
Mix the coarsely ground walnuts with cinnamon. Take a walnut-sized piece of dough, place a dessertspoon of filling inside, seal, and shape into an oval. Press one side against the back of a sieve or grater to create a pattern.
Arrange on a tray lined with parchment paper, patterned side up. Bake in an oven preheated to 180°C (356°F) for about thirty minutes, until golden on top.
Important: Drizzle the cold syrup with a spoon over the hot desserts fresh out of the oven. Let them soak for at least one hour before serving.
Important: Kalburabastı's ridged pattern is both for appearance and to help the syrup cling better; press the dough against a sieve, grater, or the back of a fork to create the pattern. Combine by keeping the syrup cold and the pastry hot. Contains gluten (flour, semolina), dairy (yogurt, butter), and tree nuts (walnuts).
A pinch of cinnamon added to the filling balances the walnut's oily taste and adds depth to the dessert. If you chop the walnuts coarsely, you'll get crunch in every bite.
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