Şekerpare

Şekerpare is a popular dessert in Turkish cuisine, made from a dough of flour and semolina, shaped into small balls, baked, topped with nuts and soaked in a thick lemon-scented syrup. It is closely tied to Ramadan and to the iftar table.

History

Written sources document it as early as the second half of the nineteenth century, when it was described as a syrupy dessert made with butter, flour and lye water, quite similar to the version made today.

According to the historian Mary Isin, at that time it appeared on the iftar tables of the elite, the meal that breaks the daily fast during Ramadan. Over time it moved from the homes of the upper classes into kitchens across the country.

Its name is a compound of Arabic and Persian words meaning "sweet piece", a hint of the close link between Ottoman language and the culinary traditions around it.

Culture

In Turkey it is mainly associated with Ramadan, when it is served after sunset and is part of the sweets that accompany family gatherings. Its dense texture and syrup make it easy to keep and to share with neighbours and guests.

The dessert is also popular in Egypt and the Levant, where it goes by local names. It illustrates how sweets from the former Ottoman sphere spread among regions with related cooking traditions.

Trivia