Dense, oblong semolina cookies soaked in warm sugar syrup until they swell into pillowy, impossibly sweet morsels.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: serving platter
Garnishes: ground walnuts
Accompaniments: Bosnian coffee
Instructions
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1
Mix semolina, flour, baking powder.
-
2
Add melted butter, eggs, yogurt, vanilla. Knead until smooth dough forms.
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3
Shape into small oblong pieces about 5cm long.
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4
Bake at 180C for 20-25 min until lightly golden (they should not brown).
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5
Boil sugar, water, and lemon juice 10 min for syrup.
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6
Pour hot syrup over warm cookies. Let soak 2-3 hours until fully absorbed and swollen.
Did You Know?
Hurmasice double in size after soaking in syrup, so bakers must space them far apart on the tray.
Chef's Notes
Equipment Tips
- mixing bowl
- baking sheet
- saucepan
Garnishing
ground walnuts
Accompaniments
Bosnian coffee
The Story Behind Hurmasice
Hurmasice are among Bosnia's most beloved Bajram sweets, with the name derived from the Arabic hurma meaning date, referencing their oblong shape. Every Bosnian household has a grandmother's recipe, and debates about the ideal soaking time are passionately held.
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