Delicious Semolina Cookies: Seker Pare

Ingredients
For the Syrup:

2 cups (400 g) granulated sugar
2 cups water
1 tsp vanilla extract
For the Cookies:
5 oz (140 g) unsalted butter, softened
1 cup (130 g) confectioner’s sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 tsp almond extract
Dry Ingredients:
2 cups (300 g) all-purpose flour
½ cup (100 g) fine semolina flour
½ tsp baking powder
¼ tsp salt
24–30 whole almonds (for garnish)
Optional Flavorings:

Hazelnuts, pecans, or pistachios (in place of almonds)
1 Tbsp orange blossom water
1 Tbsp rosewater
¼ tsp ground mastic gum
Zest of 1 lemon or orange

Instructions
1. Prep the Almonds
Soak almonds in water overnight. In the morning, peel by pinching to pop off the skins.

2. Make the Dough
Preheat oven to 350°F (180°C).
In a bowl, whisk together flour, semolina, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat butter and confectioner’s sugar until light and fluffy.

Add eggs, vanilla, and almond extract. Beat until combined.
Gradually add dry ingredients in batches. Mix until a soft dough forms. Do not overmix.
Let the dough rest for 5 minutes—it will become easier to handle.
3. Shape the Cookies
Form walnut-sized balls of dough (use a mini ice cream scoop for ease).
Place onto a parchment-lined baking tray. Slightly flatten each cookie.
Press an almond (or nut of choice) into the center of each.
4. Bake
Bake in the center rack for about 25 minutes or until golden brown.
5. Make the Syrup
Combine sugar and water in a saucepan. Bring to a boil, then remove from heat.
Stir in vanilla extract (and optional flavorings if using). Keep syrup warm.
6. Soak the Cookies

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Immediately after baking, pour warm syrup over the cookies.
Let them soak for 1 hour at room temperature.
🍽️ Serving Suggestions
Serve seker pare with Greek coffee or hot black tea.
Optional: Strain and reserve leftover syrup for extra drizzle when serving.
Notes
Do not add extra flour—even if the dough seems sticky at first.
These cookies taste even better the next day once fully soaked.
For a floral note, add rosewater or orange blossom water to the syrup.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

[marche]

Thank you for sharing this recipe 😋Happy Easter🙏

[jamilazainalabid]

❤thank you Dimitra . We call it basbusa I like this Cooke’s how long can keep fresh . Please ❤have a great easter

[elisahatzerian]

Thank U Dimitra for sharing your family's recipies. My grannie used to make them but I never jot down they recipie

[goldie]

Hi Dimitra they look amazing, def will make these! I would love to see cinnamon paximathia from you one day ❤

[dj]

Looks amazing, can't wait to make them!

[soniaathanas]

These look divine. But I'm curious: Doesn't either the syrup or the cookies have to be cold and the other hot so as not to make them mushy? Or does the semolina keep that from happening?

[julieparry]

These look delicious, is all purose flour plain flour, could i use self raising?

[Connniedsouza]

I have semolina, so do you blend it into powder

[naveenakoti]

In india we fry them in oil but same name shakkar para
Shakkar means sugar
Para means crisps

[charlesmelaisis]

Hope you didn't lose a finger nail as it looks like an almond 😂