A dense, syrup-soaked dessert made by frying semolina-based dough and soaking it in syrup, crowned with coconut on top. A classic Turkish dessert that graces special occasion tables with its presentation and texture.
Boil the sugar and water, add the lemon juice, cook for five more minutes, then leave to cool.
Boil the water and butter, add the flour and semolina, and cook while stirring until the dough pulls away from the bottom of the pot, then remove from the heat and let it cool slightly.
Add the eggs one at a time to the warm dough, mixing thoroughly each time, until you get a glossy consistency.
Fry pieces taken from the dough in hot oil until golden brown on all sides. Caution: Keep the heat at medium, as high heat can burn the outside while leaving the inside raw.
Important: Dip the hot fried pastries into cold syrup and let them sit for a few minutes, then serve sprinkled with coconut.
Important: Fried desserts should be dipped in cold syrup while hot, or in hot syrup once cooled; otherwise the syrup won't be absorbed evenly. Allergens: contains gluten (flour, semolina), egg, milk (milk).
If you let the dough rest briefly before frying it, the risk of it falling apart while frying decreases and you get a more even browning.
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