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Pastries
& Breads |
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Irmik
Kurabiyesi
(Cypriot Nut-stuffed Semolina pastries)  |
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Serves
30 cookies |
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Ingredients |
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- 1/4 lb Sweet butter
- 1 1/4 c Fine semolina
- Orange flower water
- 1/4 ts Salt
- 3 tb Warm water (more if needed)
- 1 c Chopped unsalted pistachios
- 4 1/2 tb Granulated sugar
- 1 tb Ground cinnamon
- Confectioners'
sugar
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Oven temerature |
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Preparation |
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In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina. Transfer to a small bowl, cover, and let stand overnight at room temperature. The next day, uncover and add 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough. Knead for 5 minutes, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.
Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball. Press the centre with your thumb to make a large well and fill with 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval. Set on a cookie sheet and continue until all pastries are shaped.
Bake in a moderate oven (350 F) for 30 to 35 minutes or until the yellow colour has become a light (not a deep) chestnut.
Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners' sugar. Cool before storing.
Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter.
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Recipies |
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References |
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- Vegetarian
dishes have been marked with sign
- Albrecht, M.
(1994), Turkish Cypriot and Mediterranean Cookery,
Havellia Publishing, London.
- Salaman, R.,
(1991), The Cooking of Greece and Turkey, Sainsbury
Cookbooks, London.
- Jemal, H., Cyprus
Today, various.
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& Culture
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