Ladies’ navels

Ladies’ navels

Hanım göbeği

Turkish Fire
Alicia Taylor

In Turkey, we love our women, and we love naming dishes for their body parts. This is just another one, very sweet.


Quantity Ingredient
100g butter
pinch sugar
150g plain flour
1 tablespoon fine semolina
3 free-range eggs
sunflower oil, for shallow-frying


Quantity Ingredient
460g caster sugar
375ml water
2 tablespoons lemon juice


  1. Mix all the syrup ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 10–15 minutes, or until slightly thickened. Remove from the heat and allow to cool.
  2. In another saucepan, put the butter, sugar and a pinch of sea salt. Add 375 ml water and bring to the boil. Gradually add the flour and semolina, stirring constantly for about 5–6 minutes, until the mixture thickens and pulls away from the side of the pan.
  3. Remove the pan from the heat. Add the eggs one at a time, mixing well after each addition.
  4. Transfer the mixture to a bowl, then cover and rest in the refrigerator for at least 40 minutes, or for a few hours if that suits you better.
  5. In a heavy-based frying pan, heat about 2.5 cm of sunflower oil, over a medium heat. Take walnut-sized pieces of the dough and shape them into balls. Slightly flatten each ball, then create a belly button in the middle with your finger. (You can make your own belly buttons!)
  6. Fry the balls in small batches for about 5 minutes, until golden, turning them over halfway through.
  7. Drain on paper towel, then place on a serving tray. Pour the cooled sugar syrup over them and serve. Your ladies’ navels will keep in an airtight container at room temperature for up to 3 days.
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