A very popular dessert “Balparmak” is part of the group of Turkish pastries, which are soaked in syrup. It turns out tender, juicy and sweet. The recipe was first described in the cookbook of the great Ottomans, which was published in 1844 and is stored in the Topkapi Palace.
First of all, we cook the syrup. Put sugar, water and lemon in a saucepan, bring to a boil and cook for another 10 minutes. We leave it to cool, we need it cold.
For the dough: take soft butter, add sugar, egg and extinguish a teaspoon of soda in 1 tablespoon of vinegar. Mix it up. The glass for all the ingredients I have is 200 ml.
We add the remaining components. We use half a glass of semolina in the dough. You can add a pinch of salt, vanilla and lemon zest. Flour took 2.5 cups and 1 tablespoon with a slide. We knead a rather fat dough, similar to soft plasticine.
Divide the dough into equal pieces the size of a small walnut. And, squeezing them well in the palm of your hand, we give them an oval shape. You can leave them round or make horseshoes, but the most convenient and practical thing for baking is fingers. I got 27 products and they took up just the entire baking tray.
We roll each product in semolina.
And we put it on a baking sheet, do not put paper, do not smear oil. Bake in the oven for 25 minutes at 180 degrees.
After 25 minutes, we pull it out of the oven and immediately pour the syrup. The syrup is cold, the cookies are hot. We are waiting for it to fill up.
Store in a container with a lid. Cookies increase during baking, the syrup swells even more. This amount is for one full baking sheet. You can safely divide the norm of ingredients by 2. Bon appetit.
Turks like to visit and are able to receive guests, tables are set for them, all kinds of sweets are baked. By the way, sweet is baked in the maximum possible quantities, there is no concept of “half the norm”here. Ask, for what? And so that after the guests leave, there is an excuse to run through the neighbors with goodies and gossip. The dessert prepared today is just a Turkish version of what is called “when guests are on the doorstep”.