Bal Badem Dessert, a traditional Turkish dessert, combines the richness of almonds with the sweetness of honey, all enveloped in a delightful syrup. This beloved treat is a staple at many Turkish celebrations and gatherings, offering a perfect balance of flavors and textures that leaves a lasting impression on anyone who tries it. The recipe is relatively simple, yet the result is an exquisite dessert that feels both indulgent and comforting.
To make this delectable sweet, you start by preparing the syrup, a crucial element that gives the dessert its characteristic moistness and sweetness. The dough, made from a blend of butter, eggs, powdered sugar, and a touch of vanilla, is shaped into small pieces, rolled in semolina, and then baked to a golden perfection. Once out of the oven, the hot pastries are soaked in the cooled syrup, allowing them to absorb the sweet goodness. The finishing touch is a sprinkle of pistachios, adding a lovely crunch and a pop of color. Perfect for any occasion, Şerbetli Bal Badem Tatlısı is a dessert that embodies the essence of Turkish culinary tradition.
Ingredients For Bal Badem Dessert
125 grams of margarine (at room temperature)
2 eggs
1 cup powdered sugar
Half a tea glass of oil
1 packet of baking powder
1 packet of vanilla
Flour (enough to form a soft dough)
For the Syrup
2.5 cups granulated sugar
3 cups water
1 slice of lemon
For Coating
Semolina
For Topping
Pistachios
How to Make Dessert
First, prepare the syrup and let it cool. Mix water and sugar in a pot and stir until it boils. Once it starts boiling, add lemon juice and boil for another 5-6 minutes before removing it from the heat.
For the dough, mix all ingredients except flour. Gradually add flour to form a soft, non-sticky dough. Shape the dough into walnut-sized pieces, roll them in semolina, and place them on a baking tray. Score the tops with a knife without cutting through. Bake in a preheated 180°C oven until lightly browned.
Once baked, pour the cooled syrup over the hot pastries after they have cooled slightly. Let them absorb the syrup. Fill the centers with pistachios before serving. Enjoy!