Last Updated on May 29, 2020 by Chef Mireille
Serkerpare – Turkish Semolina Cookies are soft and tender cookies, perfect for tea time with citrus flavors.
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It’s time for the monthly event of the Baking Bloggers again and this month’s theme of Turkish, Greek or Cypriot baking I was more than happy to embrace. I love this region of the Mediterranean which is at the crossroads of Europe & the Middle East, yielding a fusion of flavors in their cuisine.
I’ve explored this part of the world quite a lot already. Do check out some of the other Greek & Turkish recipes I’ve whipped up.
Greek & Turkish Recipes
- Keftedes – Greek Meatballs
- Manestra – Greek Orzo Stew
- Greek Tomato Rice
- Galaktaboureko – Greek Semolina Cake
- Greek Fruit Salad
- Kourambiedes – Greek Almond Cookies
- Koularakia – Greek Butter Cookies
- Sutlu Irmik Tatlisi – Turkish Semolina Pudding
- Bazlama – Turkish Yogurt Bread
- Menemen – Turkish Breakfast Egg Stew
- Balik Koftesi – Turkish Fish Fritters
- Whole Wheat Lahmacun – Turkish Pizza
- Firinda Makarna – Turkish Mac & Cheese
- Turkish Lamb Pide
- Piyaz – White Bean Salad
Wow after that list, I must really like the multi layered cuisine of this part of the world.
As you can see by some of the recipes above, semolina is a popular grain used in the cuisines of this region. Serlerpare – Turkish Semolina Cookies are one of the most popular Turkish treats. They make frequent appearances with a cup of cay (Turkish tea).
You can choose to use hazelnuts instead of almonds for the center nut.
After soaking in the syrup, these cookies are super soft and tender – almost cake like.
Make it a complete Turkish meal by having these as an after dinner treat after one of the dinner options above.
Serkerpare – Turkish Semolina Cookies
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and spray with non stick spray.
- Make the syrup first since it needs time to cool.
- In a saucepan, combine sugar, water and orange juice.
- Boil for about 10-15 minute, stirring occasionally,, until a thin syrup consistency.
- Leave to cool.
- Meanwhile, combine butter and sugar in a mixing bowl.
- In a separate bowl, combine semolina, baking powder and flour.
- Using a mixing bowl, beat the butter and sugar until you have a smooth consistency.
- Add egg and mix until thoroughly combined.
- Add half of the flour combination and mix until thoroughly combined.
- Add the remaining flour combination and knead by hand until you have a smooth dough that sticks together. The dough will barely stick together. It is a somewhat crumbly dough.
- With wet hands, grab a walnut sized ball of dough and roll into a ball. Flatten into a disc and place on the prepared baking sheet.
- Place each cookie a few inches apart and be sure to wet your hands between each cookies to get smooth cookies.
- Press an almond in the center of each cookies.
- Brush the tops with milk.
- Transfer to oven and bake for 30 minutes.
- Check the syrup. If it has thickened too much, add a little water and place on the stove and whisk just until you have a smooth consistency, 1-2 minutes.
- Rotate the cookies in the syrup a few times until it is well coated on all sides. Leave the cookies to dry.
Check out what the other Baking Bloggers whipped up today!
- Alevropita (Greek Thin-Batter Feta Pie) from Tara's Multicultural Table
- Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Baked Kabak Mücver from Sneha's Recipe
- Cypriot Lamb Tavas from Pandemonium Noshery
- Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla
- Kalo Prama - Cypriot Semolina Cake from Food Lust People Love
- Kreatopita from A Day in the Life on the Farm
- Simit (Turkish Sesame Bagels) from Karen's Kitchen Stories
- Tiropita (Greek cheese pastries) from Caroline's Cooking
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