Hazelnut Sekerpare recipe 1

Hazelnut Sekerpare 


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It is made by roasting the semolina, and it is very delicious. You make it, you throw it in the cupboard, then it is cold and cold, and sometimes it is next to the coffee and tea.

Do not be lazy, do it and see the taste.


  • 250 gr. butter or margarine
  • 500 gr. semolina
  • 3 eggs
  • 1 tea glass of granulated sugar
  • 1 tea glass of mineral water
  • 1 cup of ground hazelnut kernels
  • 1 packet of baking powder
  • 1 packet of vanilla
  • 2 glasses of flour (with 200 ml water glass)
  • 1 pinch of salt

For the sherbet:

  • 4 glasses of granulated sugar
  • 4.5 glasses of water
  • 2 cinnamon sticks
  • Quarter lemon juice
  • Whole hazelnuts to put on



1First, let’s prepare our sherbet. Let’s melt it by mixing sugar and water into our pot, add the cinnamon, let it boil for 5 minutes when it boils, let it squeeze into a quarter lemon and boil it for 1 more minute and put our sherbet aside to cool.


2Let’s roast the semolina and butter in a saucepan for half an hour over a prolonged fire; let’s turn the gold down when the color turns cold, then add egg, flour, mineral water, granulated sugar, baking powder, vanilla, hazelnut kernels and a pinch of salt and knead it.


3Let’s take walnut-sized pieces from the dough, shape them around and lay the oily paper on the baking tray, or if you are going to sherbet on that tray, let’s lay them at intervals and dip all the hazelnuts on them.
4Let’s bake them in a preheated 180-degree oven for 20 25 minutes until they are lightly browned.
Let’s pour the sherbet, which is slightly warmer than warm (i.e., not warm to cold), over the hot sugar we take out of the oven, and let it wait for 2 hours to absorb the sherbet thoroughly.

Simple Semolina Dessert Recipe



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