Dish

Kemalpaşa

Kemalpaşa is made by mixing soft cheese with semolina, flour, and sugar. The mixture is then shaped into small balls and boiled in a syrup made from sugar, water, and lemon juice. Once cooked, the balls are left to cool and served chilled.

Asian cuisine› Arab cuisine› Turkish cuisine

Dessert

Origins and history

Kemalpaşa is named after the town of Kemalpaşa in western Turkey, where it originated in the 19th century. It was created by a Greek pastry chef named Alexander, who worked in the town's pastry shop. The dessert became popular among the locals and spread throughout Turkey.

Dietary considerations

Kemalpaşa is not suitable for vegans or those with lactose intolerance. It is high in sugar and should be consumed in moderation.

Variations

Kemalpaşa can be made with different types of cheese, such as ricotta or cottage cheese. Some recipes also call for the addition of nuts or spices. However, the traditional recipe only includes soft cheese, semolina, flour, and sugar.

Presentation and garnishing

Kemalpaşa is typically served in a bowl or on a plate. It can be garnished with chopped nuts or fresh fruit. To prevent the cheese mixture from sticking to your hands while shaping it into balls, try wetting your hands with cold water.

Tips & Tricks

When boiling the cheese balls, make sure to stir them gently to prevent them from sticking to the bottom of the pot. Once cooked, let them cool completely before serving to allow the syrup to soak into the cheese balls.