Dilber Dudağı

A classic Turkish syrup dessert: choux-style dough folded into lip shapes, fried, soaked in syrup and sprinkled with pistachios. A festive treat with tea.

Ingredients

• 650 g (2¾ cups) water
• 60 g (4 tbsp) butter
• 300 g (2½ cups) white flour
• 150 g (3) eggs
• 110 g sunflower oil (for frying)
• 400 g (2 cups) sugar
• 10 g (2 tsp) lemon juice
• 30 g (3 tbsp) ground pistachios

Instructions

1. 1

   For the syrup, bring the sugar and 350 g of the water to a boil and simmer on low heat for 10 minutes. Add the lemon juice, boil for 2 more minutes, then remove from the heat and let cool.

2. 2

   Bring the remaining 300 g of water and the butter to a boil. Lower the heat, add the flour all at once and stir vigorously for 3-4 minutes until the dough pulls away from the sides. Let it cool until warm.

3. 3

   Add the eggs one at a time, kneading well after each, to get a soft, smooth dough that does not stick to your hands.

4. 4

   With oiled hands, take walnut-sized pieces and flatten them into 7-8 cm ovals in your palm. Put a little pistachio in the center, fold in half and press the edges lightly into a lip shape.

5. 5

   Pour the sunflower oil into a small, deep pan. Add the pastries while the oil is still warm and fry in batches over medium-low heat for 12-15 minutes, turning, until deep golden.

6. 6

   Drop the hot pastries into the cool syrup and let them soak for 5-10 minutes, then lift out onto a plate.

7. 7

   Sprinkle with the remaining pistachios and serve at room temperature.

Nutrition

Per serving