Ingredients
- 125 g butter (at room temperature)
- 1 tea glass vegetable oil
- 1/2 tea glass yogurt
- 1 egg
- 1/2 tea glass semolina
- 1 dessert spoon vinegar
- 1 packet vanilla
- 1 packet baking powder
- Flour as needed
- A small bowl of coarsely chopped walnuts
- Ground pistachios
- 3.5 cups water
- 3.5 cups granulated sugar
- Juice of 1/4 lemon
Preparation
- To prepare the syrup for the Kalburabastı dessert, first pour 3½ glasses of water and 3½ glasses of granulated sugar into a pot. Stir until the sugar dissolves. If you stop stirring before the sugar dissolves, your syrup will crystallize. Stir constantly to prevent this.
- Once the syrup begins to boil, reduce the heat. After 5 minutes, add the juice of a quarter lemon. Boil for another 15 minutes. (If you add the lemon juice too late, it will cause the syrup to crystallize.)
- The syrup for the Kalburabastı dessert will have a fairly thick consistency. Once you’ve achieved this consistency, remove it from the heat and let it cool.
- For the Kalburabastı dough: Place 125 grams of room-temperature butter or margarine in a deep bowl. Crack 1 egg into it. Add 1 tea glass of vegetable oil, half a tea glass of yogurt, and 1 dessert spoon of vinegar, then mix by hand. Next, add half a tea glass of semolina, 1 packet of vanilla, and 1 packet of baking powder, and mix again.
- Gradually add flour to the semolina kalburabastı dough until it reaches the consistency of an earlobe. The amount of flour may vary depending on the brand you use. The dough for semolina kalburabastı should have a soft consistency. After preparing the dough, let it rest for about 10–15 minutes.
- To Shape the Kalburabastı Dessert: Take walnut-sized pieces from the prepared dough. Press these pieces firmly with your hands against the coarse side of a colander or grater, spreading them out to the center of your palm. Place large walnut pieces inside the dough, then bring both ends together in the middle and seal them. Then, gently shake the colander or grater to slowly remove the kalburabastı.
- Arrange them spaced apart on a baking sheet lined with parchment paper, with the sealed part facing down. Bake in a preheated 180-degree oven until the tops are nicely browned.
- Once your semolina kalburabastı dessert is nicely browned, remove it from the oven. Using a ladle, slowly pour the cold syrup over the hot dessert, allowing it to soak in.
- Let the kalburabastı dessert soak in the syrup for about 1–2 hours, then sprinkle with ground green pistachios. You can then serve it.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 0 min
- Cooking: 0 min
- Servings: 4
- Published: 08.08.2026
Recipe Images
Recipe Author
Selen Kaya
12 recipes
