🍯 Urmašice
Urmašice are small, ridged semolina cakes baked until golden and then soaked in a lemon-scented sugar syrup, so they turn dense, moist and sweet. Chopped walnuts are worked into the dough or pressed on top. Their oval shape recalls dates, and they are a traditional sweet for Eid and family gatherings in Bosnia.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g fine semolina
- 80 g walnuts, chopped
- 100 ml sunflower oil
- 100 ml water
- 1 tsp baking powder
- 300 g sugar (for the syrup)
- 300 ml water (for the syrup)
- 1 lemon, sliced
Method
- Boil 300 g sugar, 300 ml water and the lemon slices for 10 minutes, then let the syrup cool.
- Mix semolina, baking powder, walnuts, oil and 100 ml water into a soft dough; rest for 15 minutes.
- Shape walnut-sized ovals and press each on a grater to make ridges.
- Bake at 180 °C for 20–25 minutes until golden.
- Pour the cool syrup over the hot cakes and leave for at least 2 hours to soak.
How to make it lighter
- Make the cakes smaller — two small pieces satisfy as much as one large one.
- Cut the syrup's sugar by a quarter and add more lemon juice for balance.
- Serve with fresh fruit or unsweetened tea instead of a second piece.
History
The name comes from the Turkish word for date (hurma), a nod to the cakes' shape, and they belong to the Ottoman-influenced syrup-soaked sweets of Bosnia and the wider 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 →