Kemal Pasha Turkish Syrup Dumplings
Kemal Paşa
These golden semolina dumplings are soaked in fragrant sugar syrup, creating a wonderfully soft and sweet texture. Each bite releases aromatic syrup while maintaining a tender, spongy consistency. Perfect for special occasions or when you want to impress guests with an authentic Turkish dessert.
Ingredients
Instructions
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Prepare the syrup
Combine sugar, water, lemon juice, and vanilla in a medium saucepan. Bring to a boil over medium-high heat for 2-3 minutes, then reduce to medium-low heat. Simmer for 12-15 minutes until slightly thickened and syrupy. The syrup should coat a spoon lightly. Do not let it caramelize or turn golden.
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Make dumpling dough
In a large bowl, whisk eggs until well beaten. Add yogurt, semolina, flour, and baking powder. Mix thoroughly for 2-3 minutes until you have a smooth, thick batter with no lumps. The mixture should be thick enough to hold its shape when dropped. Do not overmix or the dumplings will become tough.
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Heat the oil
Pour vegetable oil into a deep, heavy-bottomed pot and heat over medium heat for 5-7 minutes until it reaches 170°C (340°F). Test with a small drop of batter - it should sizzle gently and rise to the surface. Do not let the oil get too hot or the dumplings will brown too quickly outside while staying raw inside.
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Shape and fry
Using two teaspoons, scoop walnut-sized portions of batter and carefully drop them into the hot oil. Fry 6-8 dumplings at a time over medium heat for 8-10 minutes, turning occasionally until golden brown all over. They should puff up and float. Do not overcrowd the pot or the temperature will drop.
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Drain and cool
Remove dumplings with a slotted spoon and place on paper towels for 1-2 minutes to drain excess oil. Let them cool at room temperature for 5-6 minutes until just warm to touch. They should still be slightly warm when added to syrup. Do not let them cool completely or they won't absorb the syrup properly.
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Soak in syrup
Gently place the warm dumplings into the cooled syrup one by one. Let them soak at room temperature for 2-3 hours, turning once after 1 hour. The dumplings will absorb the syrup and become very soft. Do not refrigerate during soaking as this prevents proper absorption.
Tips
Cooking Tips
The oil temperature is crucial - use a thermometer if possible. If the oil is too hot, the dumplings will be crispy outside but raw inside. If too cool, they'll absorb too much oil and become greasy.
Alternatives
You can substitute Greek-style thick yogurt for regular yogurt, but reduce the amount to 2 tablespoons as it's thicker. This will create slightly denser dumplings with a more tangy flavor.
Serving & Storage
Serve at room temperature or slightly chilled, garnished with chopped pistachios or a dollop of clotted cream. Store covered in the refrigerator for up to 3 days - they actually improve in flavor as they continue absorbing syrup.
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