Hazelnut Sea Wave Dessert? This recipe, which is in thousands of people’s cookbooks, and...
Ingredients
- 1 package (250 g) margarine or butter
- 2 eggs
- 2 tablespoons tahini
- 2 tea glasses semolina
- 2 tea glasses ground hazelnuts
- 1 package baking powder
- 1 package vanilla
- 2.5 or 3 tea glasses of flour
- 4 water glasses of sugar
- 5 water glasses of water
- 7–8 drops of lemon juice
Preparation
- First, we prepare the syrup.
- After the sugar and water come to a boil, we let it boil for about 10 minutes, then add the lemon juice and set it aside to cool.
- For the dough, mix the butter or margarine (softened at room temperature) thoroughly with all the other ingredients except the flour. Add the flour little by little until you have a soft dough that doesn’t stick to your hands.
- Break off walnut-sized pieces and roll them into balls.
- Use a teacup to create a pattern on top.
- Bake in a preheated 180-degree oven until the tops are golden brown.
- Pour cold syrup over the cookies as soon as they come out of the oven, then cover the baking sheet.
- Once they’ve absorbed the syrup, garnish with pistachios, hazelnuts, walnuts, or shredded coconut as desired, then serve.
- The measurements I provided make one large baking sheet full of dessert. Since I was making this for a large group of guests, I doubled the ingredients and ended up with two large baking sheets of dessert. The photos reflect that—please don’t let them mislead you.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 20 min
- Cooking: 30 min
- Servings: 13
- Published: 08.09.2026
Recipe Images
Recipe Author
Oğuz Bulut
11 recipes
selenlezzetleri1
• 08.09.2026 12:51Farklı ve güzel bir tarif olmuş. Şerbetini güzel çekmiş, içi de hamur kalmamış görünüyor.