Turkish Kalburabasti Recipe : Best Of Ramadan
Cooking Kalburabastı, which is one of the dough pastries with sherbet, sounds quite difficult to cook, because of its shape which the name of the dessert is derived from. However, if you have a metal or straw sieve, it is really easy. Kalburabastı will be a delicious and easy to cook complementary for a meal.
Although this delicious dessert is widely cooked and served during the month of Ramadan or the Ramadan Feast, it would be great to have it in your kitchen all the year round. This recipe with walnuts and semolina, creates a dessert which melts in your mouth and it is really easy to cook, thanks to your diligent hands. One final word, if you don’t have a sieve, you can use the wide part of a grater. You can also check Hira Dessert which is made with Semolina as well.
Special Dessert of Ramadan Feast!
- Butter125 gr
- Sunflower oil1/2 cup
- Yoghurt1 tablespoon
- Milk1 cup
- Flour3,5 cup
- Semolina2 tablespoon
- Baking Powder1,5 teaspoon
- Walnuts1/2 cup
- For Sherbet
- Sugar2 cup
- Water3 cup
- Lemon Juice1/2 tablespoon
- For Decoration
- Ground raw pistachios2 tablespoon
To prepare the sherbet, pour sugar and water into a deep saucepan. By stirring intermittently, boil it for 20 minutes till it becomes a thick syrup.
Add lemon juice into this syrup. After cooking for 2-3 minutes more, take it from the oven and let it cool down at room temperature.
To prepare the pastry, put the butter which is kept at room temperature, into a deep mixing bowl.
While you keep on stirring, add 1 cup of milk, 1/2 cup of oil, 2 tablespoons of semolina and 1 tablespoon of yoghurt into it and make it a mixture.
After adding 1/3 tablespoon of baking powder finally, knead it for 5 minutes and after covering with cling film, keep it in the refrigerator for 20 minutes.
After taking the pastry out, rip off and take walnut sized pieces with your hand. Roll them in your palm, widen it and press it on the sieve
By putting 1 piece of walnut into the middle of every round shaped pastry and roll the pastry on the sieve. Finish the whole pastry with the same method.
Put a baking paper on an oven tray, lay the rolled pastries by being sure that the meeting point of their edges will be at the bottom.
Cook them in a pre-heated oven at 180 degrees for 25 minutes. After taking the tray out, pour the cooled sherbet on desserts while they are still hot.
After letting the pastries to absorb the sherbet, decorate with ground pistachios, and serve. Bon Appetit!