Semolina Dessert with Hazelnuts
1 egg
½ cup of sunflower oil
½ cup of yogurt
60 gr. margarine – melted
3 cups of flour
½ cup of granulated sugar
1 cup of semolina
1 packet of baking powder
1 packet of vanilla
Ingredients for Sherbet
1.5 glasses of granulated sugar
2 glasses of water
Juice of half a lemon
Ingredients for the Top
For Hazelnut
For sherbet;
Add granulated sugar and water into your sauce pan and mix.
Then put it on the stove and continue mixing until the sugar dissolves.< br/> Add lemon juice to your sherbet that is boiling well and mix.
Put your sherbet in a mixing bowl and let it cool.
For the dough;
Take your egg in a mixing bowl and whisk it with a whisk.
Then add sunflower oil and continue whisking.
Yogurt Add the melted warm margarine and whisk well.
Add flour, granulated sugar, semolina, baking powder and vanilla into your liquid mixture.
First with the help of a fork, then with the help of a fork. knead with your hands.
Line out your dough by ½ cm or 1 cm on your counter and make circles with an 8 cm diameter round mold and place it in your glass baking dish.
Roll out your dough again and make circles again with an 8 cm round mold.
Cut the parts with a 4 cm mold more and place them on the dough in your baking dish.
Fill the gaps in the middle with hazelnuts and press them lightly.
Bake in a preheated oven at 180 degrees for 30 minutes.
Hot out of the oven Pour cold syrup over your dessert and wait for it to absorb the syrup well.
Serve your dessert that has cooled down.
