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Middle Eastern

Kemalpaşa Dessert

Little Turkish cheese and semolina cakes from Bursa, baked until golden and dry, then simmered in lemony sugar syrup until they swell and turn syrup-soaked and spongy. Served warm with a spoon of kaymak and chopped walnuts.

SnacksLunch & dinnerVegetarian25g+ protein
65 min20 prep · 45 cookMedium921 kcalper serving
Kemalpaşa Dessert

Method

  1. Make the syrup first so it has time to cool. Put 100 g of sugar and 130 ml of water in a small wide saucepan, bring to the boil over medium heat and let it bubble steadily for 8 minutes without stirring, until slightly thickened but still runny. Stir in 0.5 tsp of lemon juice, take off the heat and leave to cool to lukewarm.
  2. Heat the oven to 180C. Press 100 g of curd cheese through a sieve or mash it very smooth with a fork in a bowl, so no lumps remain, then beat in 1 of egg until the mixture is creamy.
  3. Add 25 g of fine semolina, 30 g of plain flour and 0.5 tsp of baking powder and knead briefly with your hand to a soft, slightly tacky dough that just holds its shape. Cover and rest 10 minutes so the semolina swells.

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Per serving

921kcal
26gprotein
152gcarbs
25gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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