We previously wrote an article about the most popular Turkish desserts and briefly mentioned sekerpare. Sekerpare is a simple yet delicious Turkish dessert that you can make at home in 45 minutes and our sekerpare recipe will show you how. In this article, we’ll share a brief history of sekerpare, tell you where it originates from, give you a few useful cooking tips, and show you what’s the most authentic way to serve this delicious treat. But first things first…
What is Sekerpare?
When we speak of Turkish desserts, we mostly refer to baklava, Turkish delight, kunefe, and lokma but there are a lot of delicious sweets that rarely get mentioned. One such example is pismaniye (Turkish cotton candy) that we previously featured and the one we share with you today (that also happens to be one of my favorite sweets)- sekerpare.
Sekerpare is a type of cookies made of semolina soaked in sweet syrup. It’s one of the best alternatives to baklava in Turkish cuisine and a great solution for people who struggle to satisfy their sweet tooth.
The final result of the traditional sekerpare recipe are golden-brown syrup-infused, moist- and-tender cookies that can be found in most pastry shops, street markets, restaurants, and even households.
Origin of Sekerpare
Sekerpare translates to “bits of sugar” in English and is a heavy dessert that’s traditionally prepared for various religious festivities, such as Seker Bayrami that marks the end of Ramadan.
Even though it’s a part of Turkish cuisine the name sekerpare has Persian and Indian origin. The word seker means sugar, while pare means bits or pieces. This name became popular because this sweet quickly became popular in the Arabian Peninsula and Iran and later, alongside the Ottoman conquests, it expanded to the Balkan Peninsula. Today, sekerpare is still popular in the Middle East, as well as Albania, Greece, and parts of Bosnia and Herzegovina.
A few Tips for Making the Perfect Sekerpare
Even though the sekerpare recipe is quick and easy, there are a few tips that will make your sekerpare cookies perfect. More about this below:
- When placing the cookies on the baking tray, make sure to leave enough space between them because the cookies expand while baking.
- Make the syrup before the preparation steps because it needs to cool down before using it. The cookies need to be topped with cold syrup and absorb it as they cool down.
- If you don’t have almonds or hazelnuts, you can experiment with cherries. The combination is slightly unusual but surprisingly tasty.
- Always knead the dough manually with your hands but make sure it doesn’t crack anywhere because the cookies might fall apart while baking.
- When possible, try to keep your sekerpare cookies covered in a lid for 2-3 days before serving. This is considered the optimal time before serving. However, if (understandably), you don’t want to wait, add some more syrup while the cookies are cooling down. In the end, the cookies should be tender enough to be eaten with a fork.
Sekerpare is primarily a dessert that’s best enjoyed after a meal. However, a lot of people also like consuming it as a snack and sekerpare goes surprisingly well with Turkish coffee or tea. But if you consume it this way, and want to do it the right way, don’t add any sugar to your tea/coffee.
- 1 Cup All-Purpose Flour
- 4 Tablespoons Butter
- 1/2 Cup Semolina Flour
- 1/4 Cup Yogurt
- 1/4 Cup Sugar
- 1/2 Tablespoon Baking Powder
- 2 Eggs
- 40 Grams Pistachios
- A Pinch of Salt
- 1 and 1/2 Tablespoon Lemon Juice
- 2 and 1/2 Cups Sugar
- 2 and 1/2 Cups Water
- 1 and 1/2 Tablespoon Lemon Juice
1. Preheat the oven to 350 F (180 Celcius)
2. Mix the sugar, water, and fresh lemon juice for the syrup and set it aside for 15 minutes.
3. Melt the butter in a small pan on low heat.
4. Add flour into a large mixing bowl and stir it.
5. Make a well in the middle of the flour and add the butter.
6. Mix the eggs, lemon juice, and baking powder with the flour.
7. Knead until the dough becomes moist and soft. Let it rest for 10-15 minutes.
8. Wet your hand with cold water, divide the dough and shape it into ping-pong sized balls.
9. Press down each and every ball and flatten them slightly.
10. Push pistachio or almond in the center of each ball.
11. Bake the cookies for 20-25 minutes until the cookies start to turn light brown.
12. Pour the cooled syrup on the sekerpare and let the cookies absorb the syrup for 15 minutes.
13. Serve it with some tea/coffee and enjoy!
Serving Size:1 Serving
Amount Per Serving: Calories: 123Total Fat: 5.2gSaturated Fat: 2.9gTrans Fat: 2.5gUnsaturated Fat: 2.3gCholesterol: 17.1mgSodium: 32.7mgCarbohydrates: 23.2gNet Carbohydrates: 23.2gFiber: 0.5gSugar: 14.2gProtein: 1.9g
A few Things You Could Use for Sekerpare Recipe
How did you like our sekerpare recipe? Did you ever try this sweet? Would you like to try it? Let us know in the comments and if this recipe was helpful, don’t forget to leave us a rating!
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