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Şöbiyet

Asia › Turkey
serves 30 2 hr 15 min Hard
Meat-free Vegetarian For Guests Iftar Holiday Table Baked Stovetop
Syrup Desserts

Ingredients

Servings 30 people
  • 1 kilogram fine baklava flour
  • 500 gram wheat starch
  • 4 piece egg
  • 5 teaspoon salt
  • 1.5 water glass (200 ml) water
  • 1 water glass (200 ml) ground pistachios
  • 800 gram butter
  • For the syrup
  • 8 water glass (200 ml) sugar
  • 12 water glass (200 ml) water
  • For the kaymak (clotted cream)
  • half litre milk
  • semolina, as needed

How to make it

Open in kitchen mode
  1. In a large bowl, knead the flour, the salt and the eggs with one and a half water glasses of water.
  2. Divide the kneaded dough into balls the size of a walnut.
  3. Roll the balls out with a rolling pin to the size of a small plate.
  4. Let them rest for 15 minutes.
    15 min
  5. Stack the rested pieces of dough in groups of 8, scattering cornflour between them.
  6. Roll them out into thin sheets with the help of a rolling pin.
  7. Cut each of the sheets you have rolled out into 10 cm squares.
  8. For the semolina filling that goes inside the pastry, cook the milk and the semolina together in a large pan.
  9. The semolina and the milk must come together into a thick dough.
  10. Put walnut-sized pieces of the crushed pistachios and of the semolina kaymak in the middle of the squares you have cut.
  11. Close the pieces of dough like a letter envelope and arrange them on a tray.
  12. Melt 800 grams of butter.
  13. Pour the melted butter over the tray.
  14. Drain off the excess fat by tilting the tray very slightly.
  15. Bake the pastries in a preheated moderate oven for 25-30 minutes.
    30 min
  16. Meanwhile, for the syrup, boil 8 water glasses of sugar with 12 water glasses of water.
  17. Once the sugar has dissolved well, take the pan off the heat and let it cool.
  18. Pour the syrup over the hot pastries.
  19. Serve the pastries once they have cooled. Enjoy.
Tips

The measures are for one TRAY: a kilo of flour and 800 grams of butter make about thirty şöbiyet. The dough is rolled into balls and stacked in GROUPS OF EIGHT with cornflour scattered between them, then rolled out together. The sheets are cut into TEN-CENTIMETRE SQUARES. The filling is in TWO PARTS: crushed pistachios, and the "semolina kaymak" made by cooking milk and semolina together until they come together into a thick dough. The squares are closed like a LETTER ENVELOPE; that is where the triangular look of şöbiyet comes from. After the melted butter is poured over, the EXCESS is drained off by tilting the tray. The syrup is COOLED and poured over the HOT pastry. The source does not give an oven temperature, and does not give the measure for the semolina either.

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