Summary

Turkish squares might be a good recipe to expand your side dish recipe box. For 92 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 13g of protein, 24g of fat, and a total of 604 calories. 3 people were glad they tried this recipe. If you have vanillan extract, water, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Similar recipes are Turkish Pogaca, Turkish eggs, and Turkish Salep.

Instructions

For the syrup mix all ingredients, bring to the boil, then reduce the flame and cook over low heat for 5 minutes. Set aside to cool. Beat butter and sugar for 4 minutes until light and creamy. Stir in egg yolks one at a time, combine. Add sour milk, vanilla extract and semolina mixed with baking powder. Mix and combine. Beat the egg whites into stiff peaks. Gradually add to the semolina mixture, lightly stirring after each addition until completely combined. Line with parchment paper a baking rectangle shape (about 25x25cm) and cover evenly with the cake batter. Bake the cake in a preheated oven at 180C for about 35 minutes or until done (the trick with a toothpick). Prick the still hot cake with a toothpick and pour the cooled syrup over it. Leave the cake in a pan until cool, then sprinkle with flaked almonds. Cut the cake into squares and serve.

Ingredients

• 1 butter, softened
• 2 sugar
• 3 eggs, yolks separated from whites
• 4 sour milk or buttermilk
• 5 vanilla extract
• 6 semolina
• 7 baking powder
• 8 flaked almonds for topping
• 9 water
• 10 sugar
• 11 Juice of lemons

Directions

• 1 For the syrup mix all ingredients, bring to the boil, then reduce the flame and cook over low heat for 5 minutes. Set aside to cool.
• 2 Beat butter and sugar for 4 minutes until light and creamy.
• 3 Stir in egg yolks one at a time, combine.
• 4 Add sour milk, vanilla extract and semolina mixed with baking powder.
• 5 Mix and combine.
• 6 Beat the egg whites into stiff peaks. Gradually add to the semolina mixture, lightly stirring after each addition until completely combined.
• 7 Line with parchment paper a baking rectangle shape (about 25x25cm) and cover evenly with the cake batter.
• 8 Bake the cake in a preheated oven at 180C for about 35 minutes or until done (the trick with a toothpick).
• 9 Prick the still hot cake with a toothpick and pour the cooled syrup over it. Leave the cake in a pan until cool, then sprinkle with flaked almonds.
• 10 Cut the cake into squares and serve.