The pattern on the surface is not decoration: the grooves hold the syrup and make the dessert moist in every bite. Made smooth, kalburabastı lets the syrup run off the surface. Without a sieve, the back of a grater or the back of a fork will do.
Ingredients
For the dough
For the filling
For the syrup
Method
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Make the syrup
Boil the sugar and water for 12 minutes, add the lemon juice and cool.
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Make the dough
Beat the butter, yoghurt, egg and sugar. Add the flour, semolina and baking powder and bring together without kneading.
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Mix the filling
Mix the walnuts, sugar and cinnamon.
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Shape
Take walnut-sized pieces of dough, open them in your palm, add filling, close and form an oval.
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Make the pattern
Press each piece against a sieve or the back of a grater and roll it to pick up the pattern.
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Bake
Arrange on a tray and bake at 170 degrees for 30 minutes, until they colour.
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Add the syrup
Pour cold syrup over the hot dessert and rest for 30 minutes.
Tips
- Do not skip the pattern; a smooth surface does not hold the syrup and the dessert stays dry.
- THE SYRUP RULE: the dessert hot, the syrup cold.
- Do not knead the dough, mix and bring it together. Kneaded dough turns hard.
Nutrition
Values are per serving and approximate.