Kemalpaşa dessert is a traditional Turkish dessert named after the town of Kemalpaşa in the Bursa region. Made from a unique dough enriched with semolina and fresh cheese, these small, round pastries are baked until golden and then soaked in a fragrant syrup. Known for their soft and moist texture, Kemalpaşa Tatlısı is often garnished with shredded coconut or crushed pistachios, making it a beloved treat enjoyed during special occasions and festive celebrations.
The History of Kemalpaşa Dessert
Kemalpaşa dessert is named after the town of Kemalpaşa in the Bursa region and has a rich history dating back to the Ottoman Empire. This dessert was part of the extensive repertoire of sweets in the Ottoman palace cuisine. First made in the 19th century, Kemalpaşa Tatlısı was crafted by culinary masters of the time and was often served on special occasions and in the royal court. Over the years, it has become a beloved treat throughout Turkey, celebrated for its unique texture and delightful taste.
For the dough
1 water glass semolina
1 tea glass of yoghurt
1 tea glass of oil
1 egg
1 cup flour
1 packet of vanilla
1 packet baking powder
How to Make Homemade Kemalpaşa Dessert Super Recipe?
Firstly, firstly; We put the egg, oil and yoghurt into a large bowl and mix them.
By putting all the ingredients one by one, we get a soft dough.
Then, we take walnut-sized pieces of this dough, roll them in our hands and place them intermittently in our tray lined with greaseproof paper.
We put it in the preheated oven and bake it at 170 degrees.
Mix the sherbet that you have prepared before by waiting for it to melt well.
Pour the cold sherbet over the Kemalpas that we have taken out of the oven and wait until the sherbet is absorbed.
Our dessert is ready. It is also very nice, I recommend you to try it. You can decorate it with ice cream or clotted cream.
Bon appetite in advance.
What are the Tricks of Homemade Kemalpaşa Dessert?
For the Kemalpaşa recipe, which is as delicious as the ready-made ones at home, sherbet should be prepared first and left to cool. The dough of the dessert should have a soft consistency. Should be placed intermittently on the baking tray and baked in the preheated oven. After the first heat has passed, pour cold sherbet over the cooked desserts and wait until the sherbet is absorbed.