Antakya kerebic (stuffed walnut pastry)
Ingredients
- 365 gOlive oil
- 200 gWater
- 35 gPowdered sugar
- 10 gBaking powder
- 400 gWheat flour
- 200 gWalnut
- 4 gGround cinnamon
- 25 gSugar
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour32%
- Olive oil29%
- Walnut16%
- Water16%
- Powdered sugar 3%
- Sugar 2%
- Baking powder 1%
- Ground cinnamon 0%
Ingredients by weight, heaviest at the bottom.
Method
Mix the olive oil, water and powdered sugar well in a bowl.
Stir in the baking powder, then add the flour little by little to make a soft dough that is easy to shape by hand.
Break the dough into small pieces by hand and let it rest for 10 minutes.
10 minChop the walnuts small and mix them with the sugar and cinnamon to make the filling.
Divide the dough into small balls; hollow each ball with your index finger as for stuffed kofte, add the filling and close it.
Bake in an oven preheated to 180 degrees for 25 minutes.
25 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1848 (Hatay Valiliği)Accessed: November 2, 2026
Last changed: November 1, 2026