During Ramadan or other Muslim festivals, Turks and Muslims frequently serve this delectable dessert at their tables. We adore this flavor, but in our view, skewers ought to always be available in your kitchen. It is possible to eat the best delicacies of this culture at Mama Fatma. If you are in Canada and want to eat kalburabasti, the first place you should stop by should be Mama Fatma. Be sure to call the restaurant before you come. Reservation option is available for you. We have no doubt that you will love this recipe. Among the dozens of desserts you should try in the delicious menus of Mama Fatma, you should give the scrambled eggs a chance.
What Is Kalburabasti?
Despite the name-giving shape of the Kalburabasti dish, that is one of the sherbet-based delicacies, making it is actually pretty simple if one has a metal or rattan griddle on hand. Another name for the simple sherbet dessert, Kalburabasti. Its name actually provides a hint as to how to say it when we say it. Therefore, knowing what a sieve is helpful in understanding the essence of dessert.
The word “kalbur,” which has Arabic roots, refers to a type of kitchen sieve. It has a significant impact on how dessert develops. Date is also known as date dessert in Sivas province and is primarily consumed in this region because Kalburabasti matches dates in shape. We can argue that Turkey is comparable to our neighboring Greece’s melomakarono dessert after you enter its borders. The presence of honey and cloves is the only distinction. To prepare a tasty kalburabasti that tempts with the texture and flavor, you must pay attention to a few basic techniques.
Ingredients
The process of turning dough scraps into the dessert known as kalburabasti is simple and delightful.
- 8 tablespoons of room temperature butter, 120 grams
- Yogurt, two tablespoons
- 4 glasses of flour, 4 teaspoons of oil
- Semolina, 1 teaspoon
- Bicarbonate of soda, one teaspoon
- 3–4 lemon drops
- 1 egg
The syrup needs:
- 2 cups sugar, granulated
- two cups of water
- 1/8 cup lemon juice
120 gram walnut kernels for the mortar. Walnuts are used for the core of the dessert. But you can optionally use hazelnuts in the recipes you will try at home.
How To Make Kalburabasti?
Make the syrup first. After bringing the water and sugar to a boil, add the zest of one lemon and let the mixture boil for an additional 10 minutes on low heat. Then remove it from the heat and let it cool. Mix well all the components for the dessert, excluding the flour. Let the baking soda froth after adding the lemon juice. Add the flour gradually. It may require up to 3.5–4 cups, depending on the consistency. Knead it until it separates from the hand. Roll out pieces that are slightly larger than walnuts. If you’d like it to take shape, push it against the strainer or a cutting tool similar to the one we use.
While the dough for the delectable Kalburabasti dessert is still hot from the oven, sprinkle the chilled syrup over it gradually. When the syrup has been thoroughly absorbed, the dough that you sherbeted in equal portions will be ready to eat. Your sorbet dessert is now ready to be served. With walnuts in the center, gently blend. When the dessert gets out of the oven, drizzle the chilled syrup over it. Once the syrup has been thoroughly absorbed, serve. Good fortune.
The Kalburabasti dessert is made using a sieve that doubles as a griddle. You can purchase it from dessert shops or find it in sizable supermarkets. To prepare the griddle dessert, however, if you don’t have a griddle accessory at home, you may simply roll the dough on a kitchen grater or draw scuff marks on it with a knife.
How To Serve Kalburabasti?
As desired, ice cream, cream, coconut, pistachios, or hazelnuts are used to adorn it. Goat milk sliced basic ice cream is suggested for serving. You can also add pistachios for decoration. The pistachio file on top will be great to serve once it has been properly processed into the syrup. The kalburabasti dessert has 425 calories per serving. It can be eaten without feeling full because it contains fewer calories than 1 slice of baklava. Our dessert is prepared to be served once it has totally cooled. Enjoy it while sipping tea.
You may use the more coarse side of the grater for this, as the sieve has a serrated surface. While kneading the dough, you can add a little bit of vinegar to help the dessert dissolve in the mouth.
How To Store Kalburabasti?
Desserts with syrup are typically prepared in big quantities in Turkish cuisine, and when they are left out, there is a considerable risk of sugaring. The sweets will chill in refrigerators, which will make them sweeten. In other words, you are doing your sorbet dessert huge damage by placing it in the refrigerator. Because of this, you should keep your desert in a spot that is clean, dry, and out of the sun. You may stop your dessert from becoming stale and sweet in this method.
Your desert’s syrup won’t become sweet over time if you add lemons to it to prevent crystallization. By doing this, you may preserve the syrup of your cake for a long period, while also giving it a beautiful aroma.
Your refrigerator’s deep freezer is the sole place where you may keep your dessert for an extended period of time. If you put it in the freezer in vacuum-sealed bags or containers, you can keep it from going bad. But in this instance, the only technique you need to pay care to is placing the syrup in your deep freezer prior to adding it. It will maintain the same condition as on the first day when you remove it from the fridge and pour the syrup over it.
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