🍪 Şekerpare
Şekerpare are small, soft Turkish cookies made from semolina, flour, sugar and egg, baked until golden and then soaked in a lemony sugar syrup. Each one is usually pressed with a dimple in the middle, and the syrup makes them moist and tender inside. They are served at room temperature with tea or coffee, especially during holidays.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g fine semolina
- 150 g plain flour
- 100 g sugar
- 1 egg
- 100 ml vegetable oil
- 1 tsp baking powder
- For the syrup: 400 g sugar, 400 ml water, juice of ½ lemon
Method
- Boil the sugar and water for 10 minutes, add the lemon juice and let the syrup cool completely.
- Mix the semolina, flour, sugar, egg, oil and baking powder into a soft dough and rest it for 15 minutes.
- Roll 3 cm balls, flatten slightly, press a dimple in the middle and place on a lined tray.
- Bake at 180 °C for 20–25 minutes until golden.
- Pour the cold syrup over the hot cookies and leave them to soak for at least 1 hour.
How to make it lighter
- Make the cookies smaller: 20 pieces from the dough instead of 12.
- Use half the syrup; the cookies stay moist and much less sweet.
- Have one or two with unsweetened tea rather than a plateful.
History
Şekerpare is a classic syrup-soaked dessert of Ottoman and Turkish home baking. The name combines şeker, "sugar", and pare, "piece". Today it is a favourite for Eid and family visits across Turkey and the Balkans.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →