Şekerpare, turkish cookies bathed in lemon syrup

 

The word "Şekerpare" means "sugary" in turkish (where "ş" is pronounced as "sh"). These are semolina, flour, and butter cookies that would be like any other if it weren't for one final detail. That special touch involves soaking them in lemon syrup, which not only gives them a magnificent flavor but also makes them soft and moist. In a way, they are a kind of version of baklava. They are very popular in Turkey, and if you prepare them, you will understand the reason immediately.

INGREDIENTS:

• 300 grams (10.6 oz) of all purpose flour
• 125 grams (4.4 oz) of unsalted butter
• 125 grams (4.4 oz) of sugar
• 100 grams (3.6 oz) of semolina
• 2 dozen almonds or hazelnuts or pistachios (as desired)
• 2 eggs
• 1 lemon
• 1 packet of baker's yeast (about 20 grams of dry yeast)
• Olive oil

For the lemon syrup:

• Half a liter (2 cups and a half) of water
• 350 grams (12.3 oz) of sugar
• 1 lemon

Connect the oven to 180 degrees Celsius (356 degrees Fahrenheit) as soon as you start making this dessert because it must be at the right temperature when used. The baking will be precisely timed, so it should be at exactly 180 C / 356 F when we'll introduce the cookies.

While the oven is heating, prepare the syrup. In a medium saucepan over medium heat, mix water and sugar until the sugar dissolves. When the water boils, add the lemon juice. Reduce the heat and stir for 15 minutes until the syrup thickens slightly. Remove from heat and let it cool completely.

Melt the butter in the microwave.

Mix the sifted flour with semolina and add the melted butter, stirring vigorously.

Add the two beaten eggs, the grated lemon peel, two tablespoons of olive oil, sugar, and baking powder. Mix well and knead for about 10 minutes. If you have a dough mixer, it's time to use it.

The result of kneading should be an elastic and moist dough.

Let the dough rest for half an hour in a warm, dark place without drafts to allow it to rise.

After the resting time, knead manually for about 5 minutes and proceed to separate balls the size of a ping pong ball. With the given measurements, you should get about 20-25 balls. To make shaping easier, wet your hands in cold water or a little olive oil.

Place them on a wide, long tray, not too high, that can withstand the oven and has parchment paper on it. Place the dough balls on it, pressing them slightly and separating them enough so that they don't touch when expanding. Insert the almond, hazelnut, or pistachio in the center.

Let it rise again for about 10 minutes.

Bake in the oven for exactly 25 minutes or less if they start to brown. Remove from the oven and IMMEDIATELY (this is crucial) pour the lemon syrup over them.

Let them cool, absorbing the syrup they will do so almost entirely in less than 20 minutes and enjoy them with coffee or tea.

They will taste heavenly, I promise.

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