Turkish Kemalpaşa Cheese Balls in Lemon Syrup

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A beloved specialty from the small town of Kemalpaşa in Bursa, these pillowy cheese balls are gently poached in light lemon syrup until they soak up every drop of sweetness. The interior stays soft and custardy thanks to fresh unsalted cheese and semolina, while the outside takes on a delicate, glossy finish.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 12 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 38 gSugar
• 10 gProtein
• 180 mgSodium
• 95 mgPotassium
• 150 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the cheese balls

• 250 g unsalted fresh cheese (or desalted feta blended with ricotta, well-drained)
• 1 cup fine semolina
• 1/3 cup all-purpose flour
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 tablespoon unsalted butter, softened
• Pinch of fine salt

For the lemon syrup

• 2 cups granulated sugar
• 2 1/2 cups water
• 1 strip lemon peel
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract

For serving

• 2 tablespoons finely ground pistachios
• 1 tablespoon desiccated coconut (optional)

Directions

1. Make the syrup first: combine sugar, water, and lemon peel in a wide saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves, then simmer 8-10 minutes until slightly thickened. Stir in the lemon juice and vanilla, then remove from heat and keep warm.
2. In a mixing bowl, mash the unsalted cheese with a fork until smooth and free of large lumps. Add the eggs and sugar and whisk until just combined.
3. Fold in the semolina, flour, baking powder, softened butter, and salt. Mix with your hands or a spatula until a soft, slightly tacky dough forms. Cover and let rest for 10 minutes so the semolina can hydrate.
4. With lightly oiled hands, shape the dough into small balls about 3-4 cm (1.25-1.5 inches) in diameter, rolling gently to keep them smooth. You should get around 14 balls.
5. Bring a wide pot of water to a gentle simmer. Carefully lower the cheese balls in batches (do not crowd the pot) and poach for 12-15 minutes, turning occasionally, until they feel firm and springy and float steadily on the surface.
6. Using a slotted spoon, transfer the poached balls directly into the warm syrup. Let them soak for at least 20 minutes, turning once, so they absorb the syrup evenly.
7. Serve the cheese balls in small bowls with a generous spoonful of syrup, then sprinkle with ground pistachios and coconut just before eating.

Cook’s Notes

• If using feta, soak it in cold water for 2-3 hours (changing the water twice) to remove salt, then drain thoroughly and blend with ricotta for the right texture.
• Make sure the syrup is still warm when the poached balls go in; cold syrup will not soak into the dough properly.
• Do not let the poaching water reach a rolling boil or the balls may crack; a gentle simmer keeps them tender and intact.
• For an authentic touch, chill the cheese balls in syrup overnight in the fridge; the flavor deepens and the texture becomes even more luscious.
• Serve slightly warm or at room temperature; chilling straight from the fridge dulls the lemon aroma.

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