Sekerpare-Turkish Semolina Cookies

Sekerpare-turkish Semolina Cookies Recipe

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Serve with a cup of Turkish coffee.


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1 Hr
25 Min


  • 1
    lemon, zest of
  • 1/2 c
  • 4 1/2 oz
  • 2 c
    all purpose flour
  • 1/2 c
    fine semolina
  • 2
  • 1 Tbsp
    baking powder
  • 2 Tbsp
    light olive oil
  • 20
    blanched almonds

  • 1
    lemon, juice of
  • 1 1/2 c
  • 2 c

How to Make Sekerpare-Turkish Semolina Cookies


  1. First, make the syrup. Grate the zest from lemon and set aside for later. Juice the lemon.
  2. Combine 1 1/2 cup sugar and 2 cups water in a heavy saucepan over medium heat. Bring to a boil. Stir to dissolve sugar. Stir in the lemon juice, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
  3. Preheat oven to 350F. Coat a cookie sheet (one with sides) with nonstick cooking spray.
  4. Melt butter over low heat in a small saucepan.
  5. Sift flour into a large mixing bowl and stir in semolina. Make a well in center of flour and pour in melted butter. Stir in eggs, 1/2 cup sugar, zest, oil anf baking powder.
  6. Knead dough (in bowl) 5 minutes, until you have a soft, moist dough. Cover with a damp cloth and let rest 15 minutes.
  7. Have a small bowl of water on hand. Knead dough again for 5 minutes. Wet your hands lightly with water and form the dough into 20 walnut sized balls.
  8. Place on baking sheet, leaving some spave between balls for spreading. Gently press down top of each and and push an almond into the center of each.
  9. Bake 20-25 minutes, until they start to brown slightly.
    Remove from oven and pour cooled syrup over cookie. Leave to cool and absorb syrup for 15 minutes.

Printable Recipe Card

About Sekerpare-Turkish Semolina Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Middle Eastern

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