Love trying out new things in the kitchen? Get the Daily Digest with our newest recipes!
Please enter the email you’re using for this account.
Dairy
Easy
8 Servings
Allergens 
1 Hour
Diets
When we talk about desserts in Turkish cuisine, simple syrup desserts come to mind. From the Ottoman era, Türkiye inherited countless sweet treats, such as the globally beloved baklava. But there are numerous other syrup-soaked desserts made with a uniquely prepared cookie dough. These cookies are usually reserved for special occasions, served with Turkish tea or coffee. Among these, kalburabastı is a personal favorite of mine—as delightful as baklava but without the complexity. The name kalburabastı comes from an old Turkish kitchen tool, the kalbur, which was used to decorate this dessert. The indentation on the top can be made with a grater; it is traditional for this type of cookie but not necessary. This cookie is the perfect surprise for your guests at your next holiday gathering, offering them a unique texture and flavor unlike many American desserts. I can’t wait to hear your feedback!
Makes 18 to 20 cookies
2 and 1/2 cups granulated sugar
2 and 1/2 cups water
1/4 teaspoon salt
1/8 of a lemon
2 and 3/4 cups (358 grams) all-purpose flour, such as Glicks
3 tablespoons (34 grams) semolina flour
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon (2 grams) salt
8 tablespoons (4 ounces/113 grams) unsalted butter, at room temperature
1/2 cup (110 grams) peanut oil or neutral oil
1 tablespoon sugar
1/2 cup (110 grams) whole milk
2 tablespoons (31 grams) whole-milk yogurt
1/2 teaspoon Tuscanini Apple Cider Vinegar
1/2 teaspoon Gefen Vanilla Extract (optional)
1 cup coarsely chopped walnuts
1/4 cup crushed pistachios, for sprinkling
In a small saucepan, stir together the sugar, water, and salt. Bring to a boil over medium-high heat and once boiling, squeeze the lemon juice from the slice into the syrup and then add the lemon slice. Reduce the heat to medium-low and simmer for 12 to 14 minutes. Test for doneness by dipping a teaspoon into the syrup. Shake off the excess syrup and then hold the teaspoon above the saucepan. If that the remaining syrup slowly drips off the spoon, the syrup is ready. If it falls quickly, continue to simmer for two to three minutes. Remove the syrup from the heat and let cool completely to room temperature while you make the cookies.
In a medium bowl, whisk together the all-purpose flour, semolina flour, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, peanut oil, and sugar. Add the milk, yogurt, and vinegar and continue to whisk until well combined. Add the dry ingredients to wet ingredients. Using your hands, knead the dough by stirring and squeezing it together until the ingredients are combined, two to four minutes. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Spoon out about one and a half tablespoons (30 grams) of the dough and roll into a ball in the palm of your hand. Flatten the dough into a two-and-a-half-inch round and fill with half a tablespoon of walnuts. Starting at the top, pinch the edges together over the filling to seal, creating a kayak shape. Press an extra-coarse grater against the top of the dough to indent the dough with the small round shapes on the grater. Repeat to make more cookies, placing them one and a half inches apart on the prepared baking sheet.
Bake until lightly golden brown, 25 to 27 minutes.
Using a spatula, immediately and carefully transfer the cookies to a 9 × 13-inch baking dish. The cookies should be touching. Pour the cooled syrup over the hot cookies. It may look like too much syrup at first, but don’t worry, it will soak into the cookies. Cover with plastic wrap and let rest at room temperature for four to eight hours or overnight, until the dessert soaks up all of the syrup.
Sprinkle with crushed pistachios to serve.
Reprinted with permission from Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes by Betül Tunç. Copyright 2024 by Betül Tunç. Photographs copyright 2024 by Betül Tunç and Gentl and Hyers. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Purchase on Amazon
How Would You
Rate this recipe?
Reviews