Mersin-Style Walnut Kerebiç for a Home Oven
This home adaptation of Mersin kerebiç uses semolina dough shaped by hand around a walnut filling. The registered version is wood-fired and served with çöven root foam. Here we use a home oven, a butter and egg dough, and cinnamon in the filling. Makes 12; allow 30 minutes to prepare, 18–22 minutes to bake, and about 20 minutes to cool. When is kerebiç ready to come out of the oven?When the tops are dry and pale and the bases are lightly golden. Kültür Portalı · TÜRKPATENT — 426 · Related recipe: butter pecan cookies
Ingredients
Ingredients
Step-by-Step Method
Make the dough
Mix 180 g semolina and 100 g flour. Rub in 125 g softened butter. Add 50 g beaten egg and press the mixture together until no dry crumbs remain. Cover and rest for 10 minutes.
Make the filling and shape
Coarsely chop 80 g walnuts and mix with 30 g icing sugar and 2 g cinnamon. Divide the dough into 12 equal pieces. Flatten each piece in your palm and add one twelfth of the filling. Seal the edges and shape into a slight oval.
Bake until pale and set
Bake on a lined tray on the middle rack of an oven preheated to 170 °C with conventional heat for 18–22 minutes. Remove when the tops are dry and pale and the bases lightly golden. Check from minute 18.
Cool and serve
Leave on the tray for 5 minutes, then cool on a rack for about 15 minutes. Serve plain or with ready-made food-grade çöven foam on the side, following the package directions.
Chef's Tips & Tricks
Keep the dough thick enough at the seam. Pinch the edges together, then roll the cookie gently between your palms.