--- title: Şekerpare slug: sekerpare-750864 url: /detay/sekerpare-750864 type: article language: English entity: primary: Şekerpare type: article disambiguation: Şekerpare: Lezzetli Türk tatlısı. Un, irmik, şeker ve tereyağından yapılan, şurupla ıslatılan enfes bir lezzet. categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi tags: - TurkishSweets - OttomanCuisine - TurkishDessert - şekerpare author: Nazlı Kemerkaya created_at: 2025-03-24T14:41:14.527254+03:00 updated_at: 2025-04-17T10:37:18.491847+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/03/24/LizhUui11vW4f14lsgvQERpTRAXeOh03.jpg --- # Şekerpare ## Article Content Şekerpare is one of the beloved syrup desserts in Turkish cuisine. Typically prepared with ingredients such as flour, semolina, sugar, and butter, this dessert is baked and then immersed in hot syrup, resulting in a soft texture that absorbs the syrup. It is usually garnished with hazelnuts or almonds. This dessert, which [has](/en/detay/has-3/llms.txt) been passed down from the Ottoman palace cuisine to the present day, is favored during festivals, special occasions, and [at](/en/detay/at-3/llms.txt) celebratory tables. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/03/24/oIo26DOjRY49pom31b87J1FNsM1jzHWd.jpg) *Şekerpare (Photo: Engin\_Akyurt, pixabay.com)* ### **Origin** Şekerpare originated in Ottoman palace cuisine and gradually gained popularity among the public. Early sources mention its name in forms such as “[şeker](/en/detay/seker-751562/llms.txt)-pâre” or “şeker-bûre,” indicating that these names have Persian roots. Prepared by palace chefs, şekerpare was included in the tables of sultans and became popular among other nobles and the ruling elite. According to some sources, Zehra Şehsuvar [Hatun](/en/detay/hatun-2/llms.txt) was one of the figures who caught the attention of [Sultan](/en/detay/sultan-2/llms.txt) Ibrahim among the Ottoman sultans. It is reported that Zehra Şehsuvar Hatun, who initially served as a treasurer in the [harem](/en/detay/harem-3/llms.txt) and weighed about 150 kilograms, was addressed as “Şekerpare Hatun” by Sultan Ibrahim. As it spread, şekerpare was also embraced in the Balkans and [the Middle East](/en/detay/the-middle-east/llms.txt), being adapted to local cuisines with variations in ingredients. For instance, it [can](/en/detay/can-3/llms.txt) be garnished with regional products such as hazelnuts, almonds, or Antep pistachios; in [modern](/en/detay/modern-2/llms.txt) variations, gluten-free flour blends or ingredients like poppy seeds and cocoa are sometimes used. Today, it is still considered one of the desserts of festive tables and special celebrations; it maintains its place in Turkish cuisine both in its traditional recipe and in the variations adapted to different regions. ### **Şekerpare Recipe** Şekerpare is a dessert made by baking a dough that contains flour and semolina and then soaking it in a sugary syrup. In the traditional recipe, flour, margarine, powdered sugar, and baking powder are mixed together, and eggs are added and lightly kneaded until a soft dough is formed. This mixture, reminiscent of cookie dough, is baked in the oven until it turns a golden color and is then immediately immersed in boiling syrup while still hot. In this way, the dessert absorbs the syrup and achieves a soft structure. Ingredients such as hazelnuts or almonds, placed on [top](/en/detay/top-2/llms.txt) during baking, enrich both the appearance and the flavor of the dessert. #### **Ingredients** · 1 kg flour · 500 g margarine · 300 g powdered sugar · 15 g baking powder · 3 eggs · 150 g semolina · 150 g ground hazelnuts (optional) · 2 liters water · 2 kg granulated sugar · Juice of half a lemon #### **Instructions** In a large mixing bowl, combine the flour, semolina, powdered sugar, and baking powder. Then add the margarine and eggs, and knead until the dough becomes soft. Take pieces of the dough approximately the size of a walnut, roll them into balls, and arrange them on a baking tray; [press](/en/detay/press-d1304/llms.txt) a hazelnut into the center of each piece. Bake in a preheated 170°C (338°F) oven for about 25 minutes until the pieces turn lightly golden, and then let them rest on the tray without removing them. At the same time, boil water with granulated sugar, add the lemon juice, and keep it on the stove for a few more minutes. Pour this boiling syrup over the hot dessert as it comes out of the oven, and allow the dessert to sit at room temperature so that it can fully absorb the syrup. Before serving, the desserts will have integrated with the syrup, acquiring a soft texture that easily crumbles. ## Academic Sources and References 1. Arda’nın Mutfağı. “Şekerpare.” Arda’nın Mutfağı Web Sitesi. Son erişim: 24 Mart 2025. https://www.ardaninmutfagi.com/yemek-tarifleri/tatlilar/sekerpare-3 Çimrin, İdil. “Şekerpare Hatun’un Tatlısı.” Sabah Gazetesi Web Sitesi. Son erişim: 24 Mart 2025. Erişim adresi.Şekerpare”. Nişanyan Sözlük, erişim 24 Mart 2025. https://www.nisanyansozluk.com/kelime/%C5%9FekerpareŞekerpare. “Şekerpare.” Şekerpare.gen Web Sitesi. Son erişim: 24 Mart 2025. https://www.sekerpare.gen.tr/sekerpare.html Yıldırım, Ruşen Metin. “Glutensiz Şekerpare Üretiminde Farklı Un Çeşitleri, Protein Kaynakları ve Transglutaminaz Enziminin Etkileri." Turkish Journal of Agriculture -Food Science and Technology, 13, no. 2 (2025): 469-475. DOI: https://doi.org/10.24925/turjaf.v13i2.469-475.7467 2. Şekerpare”. Nişanyan Sözlük, erişim 24 Mart 2025. https://www.nisanyansozluk.com/kelime/%C5%9Fekerpare Arda’nın Mutfağı. “Şekerpare.” Arda’nın Mutfağı Web Sitesi. Son erişim: 24 Mart 2025. https://www.ardaninmutfagi.com/yemek-tarifleri/tatlilar/sekerpare-3 Çimrin, İdil. “Şekerpare Hatun’un Tatlısı.” Sabah Gazetesi Web Sitesi. Son erişim: 24 Mart 2025. Erişim adresi.Şekerpare. “Şekerpare.” Şekerpare.gen Web Sitesi. Son erişim: 24 Mart 2025. https://www.sekerpare.gen.tr/sekerpare.html Yıldırım, Ruşen Metin. “Glutensiz Şekerpare Üretiminde Farklı Un Çeşitleri, Protein Kaynakları ve Transglutaminaz Enziminin Etkileri." Turkish Journal of Agriculture -Food Science and Technology, 13, no. 2 (2025): 469-475. DOI: https://doi.org/10.24925/turjaf.v13i2.469-475.7467