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6 Serves
105 Mins
Preheat your oven and prepare the dough by mixing the cheese, semolina flour, and a pinch of salt in a large bowl until a soft, pliable dough forms.
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TurkishVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
518 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
453 mg / 1,250 mgPotassium
167 mg / 4,700 mgSodium
1094 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
2 g / 28 gSugar
33 g / 50 gSaturated Fat
14 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Shape the dough into small, uniform balls and place them on a baking sheet lined with parchment paper.
Bake the cheese balls in the oven until they are firm and lightly golden brown.
While the balls bake, prepare the syrup by boiling water, sugar, and a splash of lemon juice in a large saucepan.
Transfer the baked balls into the simmering syrup and cook until they have absorbed the liquid and become tender.
3
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g
Italian