Turkish Semolina Dessert (Oyoon Al-Sultana)
Turkish Semolina Dessert (Oyoon Al-Sultana)
Description
Discover Oyoon Alsultana, a delightful Turkish semolina dessert known as Kalburabastı, combining the best of Middle Eastern sweets. These tender, syrup-soaked treats feature a unique texture and can be filled with nuts, perfect for any occasion.
Ingredients
⇵
For the Dough
For the Syrup (Ater)
For the Filling (Optional)
Instructions
In a saucepan, combine sugar and water. Stir on cold until the sugar dissolves.
Add lemon slices.
Place the saucepan over medium-high heat. As it heats, use a wet pastry brush to wipe down the sides of the pan to prevent crystallization.
Once the syrup begins to boil, reduce the heat to low and simmer for 20 minutes. Remove from heat and allow to cool completely.
In a wide bowl, add room temperature butter, oil, egg, yogurt, and vanilla.
Mash the butter very well until its texture becomes smooth with the yogurt, egg, and vanilla.
Continue mixing with a hand whisk until completely smooth and creamy.
In a separate bowl, combine flour, semolina, cornstarch, and baking powder. Mix well.
Gradually add the dry ingredients to the wet mixture. Do not knead the dough; simply gather it by hand or with a spoon until a soft, cohesive dough forms.
Take a small piece of dough, about the size of a walnut, and roll it into a ball between your palms.
Place the dough ball onto a mesh strainer (or a special Kalburabastı mold if you have one).
Press down on the dough gently with a circular motion to create the signature textured pattern.
If adding filling: Place a small amount of chopped walnuts or peanuts in the center of the dough on the strainer. Fold the sides of the dough over the filling to enclose it, and gently seal the edges.
Carefully peel off the shaped piece from the strainer. Repeat with the remaining dough.
Preheat your oven to 170°C. Arrange the shaped desserts on a baking sheet.
Place the baking sheet on the middle rack. Turn on both the top and bottom heating elements.
Bake for 25-35 minutes, or until they achieve a beautiful golden-brown color.
Immediately upon removing the hot desserts from the oven, pour the cool syrup generously over them. The hot semolina desserts will absorb the cold syrup.
Allow them to soak for at least 30 minutes before serving. Serve at room temperature.
Serving Size
Approx. 25-30 pieces, depending on size
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