.jpg&w=3840&q=75)
12 Serves
111 Mins
Prepare the syrup by boiling water and sugar in a saucepan, adding a splash of lemon juice, then set aside to cool completely.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
TurkishVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
135 mg / 4,700 mgSodium
77 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
17 g / 50 gSaturated Fat
15 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
In a large mixing bowl, combine semolina flour, flour, butter, egg, and vegetable oil to form a soft, non-sticky dough.
Take small portions of dough, flatten them, place a spoonful of crushed walnuts in the center, and fold to seal.
Press each cookie against a grater or sieve to create the signature ridged pattern and place on a baking sheet.
Bake the cookies in a preheated oven at 175°C until golden brown, approximately 25 to 30 minutes.
Immediately pour the cooled syrup over the hot cookies and allow them to soak for at least 30 minutes before serving.
13
g71
g10
g
Italian