Şekerpare (Soft Semolina Cookies in Syrup)

Name: Şekerpare (Soft Semolina Cookies in Syrup)
Total time: 1 h 10 min
Yield: 8
Cuisine: Turkish
Ingredients: 400 g Sugar (for the syrup); 350 ml Water (for the syrup); 1 tbsp (15 ml) Lemon juice; 150 g Butter, softened; 60 g Sugar (for the dough); 1 Egg; 1 Egg yolk; 100 g Fine semolina; 300 g Plain flour; 1 tsp (5 ml) Baking powder; 20 Blanched almonds, to top (optional)

Little domed cookies of semolina and butter baked golden, then bathed hot-from-the-oven in cold lemon syrup until they turn soft and moist right to the middle — the name means a piece of sweetness.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Turkish home kitchens · 🏺 Traditional · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes

Turkish · traditional dish — An ownerless traditional dish, so no individual cook is credited. The cited article documents şekerpare as a Turkish soft semolina-and-flour cookie soaked in sugar syrup. Quantities and step wording here are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Learn Turkish Foods Melek'le Yemek Global GourmetGhetto

⏱ 70 မိနစ်🍽 8 ယောက်စာ🔥 240 kcal🇹🇷 Turkey

သက်သတ်လွတ်ဟာလာ

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Make the syrup first and let it cool completely: boil the sugar, water and lemon juice, then simmer 10 minutes until slightly thickened. Set aside to go cold.
💡 As with all Turkish syrup sweets, cold syrup meets hot cookies — never the other way round.
Beat the softened butter and sugar until pale and creamy.
Beat in the whole egg and the extra yolk until smooth.
Mix the semolina, flour and baking powder together.
Add the dry mix to the butter and bring it together into a soft, non-sticky dough, working it as little as possible.
💡 Over-kneading develops the flour and turns the cookies hard — stop as soon as it comes together.
Let the dough rest 15 minutes.
Pinch off walnut-sized pieces and roll each into a smooth ball.
Sit them a little apart on a lined tray and press each gently into a fat disc.
Press an almond into the top of each if using, and mark a shallow line with a fork.
Bake at 170°C for 20–25 minutes until golden on top and firm.
As soon as they come out of the oven, ladle the cold syrup over the hot cookies.
They will look like they're swimming — leave them 30–40 minutes to drink up the syrup until soft and moist right through.
Serve at room temperature.

💡 အကြံပြုချက်များ

Don't over-knead and don't over-bake — şekerpare should stay tender enough to soak up the syrup.
They keep several days at room temperature, the syrup keeping them moist.