Recipe by: Sibel Cinar


Serves: 4 -6


For the syrup

  • 3 cups sugar
  • 3.5 cups water
  • Juice from half a small lemon

For the cookie

  • 125gr butter, softened
  • ½ cup sunflower oil
  • ½ cup milk or 2 Tbsp plain yogurt
  • 1Tbsp semolina
  • A pinch of salt
  • ½ tsp baking powder
  • 1tsp vanilla powder or 2-3 drops of liquid vanillin
  • 3 cups of flour
  • 1 cup crushed hazelnut (or walnut) mixed with 1 Tbsp cinnamon


  • Prepare first the syrup: put the sugar and water in a saucepan and bring it to boil; lower the heat to medium and add lemon juice; let it boil for another 25 min. Turn the heat off and leave it aside to cool down.
  • Preheat the oven at 180C
  • In a bowl, add the soft butter and oil, mix well and stir in the milk (or yogurt)
  • Add semolina, salt, baking powder, vanilla.
  • Add the flour, one cup at a time, and mix well. Make sure the dough is not too soft nor too hard. If you need to add some flour, do so.
  • Take large walnut-sized piece of dough into your palm, make an oval-shaped ball and flatten it, put some crushed hazelnut with cinnamon in the middle, close the dough and shape it like an oval ball again.
  • Place it on a parchment paper lined baking tray, leave some space between each ball.
  • Bake the cookies for 35-40 min or until they look golden brown.
  • Let it cool down for 10-15 min; while they are still warm place them in a large dish and pour the cool syrup on top of them slowly.
  • Let the cookies absorb the syrup and rest at least 4-5hrs before you serve them.

Download PDF here: Turkish Cookie with Hazelnuts in syrup ( Kalburabasti) – Sibel Cinar