Turkish Walnuts Cookies in Syrup

(Kalburabasti - Aegean Region)

Dough Ingredients:
2 1/2 cup all purpose flour
1 tsp baking powder
1/2 cup yogurt, plain
1/2 cup extra virgin olive oil
6 tbsp butter, unsalted, at room temperature

Filling:
3/4 cup walnuts, cut in 3 or 4
1/2 tsp cinnamon

Syrup:
2 1/2 cup sugar
2 1/2 cup water
1 tbsp lemon juice

To prepare the syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

In a large bowl or on the counter, place the flour and baking powder. Make a room at the middle. Add the rest of the ingredients in here and kneed with your hand. Cover the dough with plastic wrap. Let it rest for about 15-20 minutes. Then divide the dough into 18 pieces. Flatten the dough in your hand. Place it on the large side of grater (picture). Press and flatten a little bit more. Place 1 tsp filling at the middle. Close the top side of the dough onto the filling (picture). And roll it to down and close it up (picture).

Arrange the cookies with the folded side facing down on a baking tray or large size Pyrex dish. Repeat for the remaining dough.

Preheat the oven to 375 F (190 C). Place the Pyrex dish on the middle rack. Bake the cookies for about 30 minutes. At this point turn the heat up to 400 F (220 C) while the dish is still in the oven. Bake for about 15 more minutes and take the Kalburabasti out. With a ladle pour the lukewarm syrup over the cookies. Cover the the dish using an oven tray for about 15 minutes. Let it cool down first then serve. This dessert also goes well with ice cream:)

After completely cool down, you may cover with the plastic wrap and keep in the refrigerator.

18 Turkish Walnuts Cookies in Syrup.

Bairam Menu:
-Green Lentil Soup with Yogurt, Braised Lamb with Onion, Pistachio Pilaf, Celery Leaf Salad, Butternut Squash in Olive Oil, Shredded Borek, Cherry Liquor and Turkish Coffee.