Semolina Dessert with Sherbet and Hazelnut

Hello Dear Friends,

How about we start the week sweet :) Last week, my dear assistant Adile came. We were separated for a while due to moving. This time, towards the end of the work, we tried a dessert that he tasted as a guest and got the recipe for because he liked it so much. When I got full marks from my guests, I wanted to share it with you without waiting.

You can use either margarine or butter while preparing this dessert. This may slightly change the amount of flour the dough takes. While adding the 2nd glass of flour, add little by little and gather the dough. Thus, the possibility of having problems is eliminated.

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Ingredients for Sherbet Hazelnut Semolina Dessert Recipe

• 1 teaspoon of hazelnut powder
• 1 teaspoon of semolina
• 1 tablespoons of tahini
• 1 pieces of eggs
• 125 g margarine or butter
• 2 water glass flour
• 1 package baking powder

For the syrup:

• 2 water glass of water
• 2,5 cup powdered sugar
• 2-3 drops of lemon juice

Fabrication:

1. First of all, mix water and granulated sugar for the syrup and bring it to a boil over medium heat. After boiling for 5-6 minutes, squeeze the lemon juice and mix it and remove it from the stove.
2. For the dough, mix the oil, hazelnut flour, tahini, baking powder, semolina and egg in a bowl.
3. Add 1 cup of flour and start kneading. Add the 2nd glass of flour little by little and gather the dough.
4. Take walnut-sized pieces from the gathered dough and roll them in your hand and place them in a lightly oiled tin.
5. Shape the top of the desserts you prepared with a tea glass, and bake in the oven that you preheated to 180 degrees.
6. Take the fried sweets out of the oven and pour the cold syrup and let it rest until it absorbs the syrup.
7. Serve sprinkled with nuts and pistachios, if desired.