Semolina Domes

This is one I learned from my grandma, who would make vast quantities of şekerpare (which means ‘piece of sugar’ in old Turkish) and invite twelve or more people at a time to share it for afternoon tea or dinner. I like it because semolina makes a lighter texture than you find in flour-based desserts.

It is vital to pour the syrup over the domes while they are hot, so there is maximum absorption, and to leave plenty of space around each dome so they can expand—along