1. Put water and sugar in a boiling pot and turn on the heat.

2. Once the water starts boiling, add in the lemon juice and let it simmer for around 10 minutes. The syrup should cool down completely before using.

3. In the meantime, start working on the dough; mix the water and butter in another pot and heat it over medium heat.

4. Stir occasionally until the butter melts.

5. After the mixture starts boiling, start adding the flour, little by little.

6. Stir with a wooden spoon for around 10 minutes until a non-sticky dough starts forming.

7. Remove the pot from the heat, place the dough into a mixing bowl and wait for it to cool down.

8. Break the eggs into the mixture one by one and mix with a mixer or blender.

9. Add the semolina and cornstarch and keep mixing until you reach batter-like consistency.

10. Add oil to your frying skillet and start adding the batter into the star-nozzle piping bag.

11. Start squeezing the dough pieces one by one; the oil should still be cold.

12. After the entire first batch is in the skillet, turn on the stove on medium heat.

13. Fry the dough pieces until they get golden color and roughly double in size.

14. Use a slotted spoon to remove the dough pieces and add them to the cold syrup.

15. After 2-3 minutes in the syrup bowl, place the pastries on a large plate.

16. Crumble ground pistachios on top before serving.

17. Let the oil cool and repeat.

18. Serve with Turkish tea.