Riddled Cookies in Syrup -Kalburabastı

The word “kalburabastı” means “pressed on kalbur” in Turkish. Kalbur is a large mesh sieve which was mostly used by farmers to separate grains. Back in the old days, when making this dessert, cookie dough was pressed on kalbur to make an imprint. Most homes no longer have these sieves. Patterned silicone pads, drawer liners with patterns or simply a box grater can be used for making the imprints (see photos below).

Kalburabasti is an oval shaped cookie in syrup with its top pressed against an old style sieve. Typically it is a traditional dessert based on your grandmother’s recipe. It is not very common to see it at pastry shops like baklava and some other popular Turkish desserts. When you eat it at somebody’s house, you know if the recipe is right just because it just tastes right. First time I made this, I was very proud of the outcome. It looked great! The taste? That was a different story. It was OK, but not the taste I remembered from my childhood. I searched for recipes, checked out different ones, including the one from my dear friend Mine, and finally found the taste I remembered. Here it is! Enjoy!

Ingredients:  Makes about 40 cookies

• 1 egg
• 1/2 c yogurt
• 1/2 c olive oil
• 1 teaspoon vanilla 
• 8 tablespoons (1 stick) butter at room temperature
• 1/2 c semolina
• 1 teaspoon baking powder 
• Pinch of salt
• 2 1/2 c flour
• 2 tablespoons ground pistachios for garnish (optional)

 Filling:

• 1 c walnuts, coarsely chopped 

Syrup:

• 3 c sugar
• 3 c water
• 1 teaspoon lemon juice

Directions:

• Prepare syrup first:

1. In a medium pan, mix water and sugar, bring to a boil
2. Add lemon juice, boil for 5 minutes on medium low heat.
3. Remove from heat, let it cool to room temperature.

• Preparing the cookies:

1. In a medium size bowl , mix wet ingredients (yogurt, oil, egg, vanilla) first
2. Add butter, semolina and salt, mix. 
3. Gradually add flour; one cup at a time. Knead into a soft dough. 
4. Take a walnut size piece from the dough, first round into a ball. Place it on a silicone pad with a honeycomb pattern. Flatten into a round shape gently pressing on the pad. Place walnuts in the middle, close into an oval shape. Carefully remove from the pad, paying attention not to disturb the imprinted pattern on the dough. (If you don’t have a silicone pad with a pattern, you can use the rough side of a grater to make the imprints on the cookies.)
5. Place cookies on an oven tray lined with parchment paper. Bake at 350 for 25-30 minutes until golden brown.
6. Transfer cookies to a deep tray. Pour cold syrup (room temperature) over hot cookies right away. 
7. Let it rest for an hour. 
8. Sprinkle pistachios on top of the cookies just before serving (optional)

Notes:

• These taste better the next day as cookies absorb the syrup.
• They will stay in the refrigerator for at least a week.
• You can freeze these after discarding the syrup.

Afiyet Olsun! Bon Appetit!

Make syrup first

Mix wet ingredients

Add butter and semolina

Slowly add flour

Dough is ready

Make walnut sized balls

Gadgets to make imprints on cookies

Place dough on slicone pad

Press dough on pad forming a flat round cookie

Ready to fill the cookie with walnut pieces

Place walnut pieces