Sobiyet Recipe (Şöbiyet)

Directions

In a medium saucepan, combine the milk and semolina over medium heat. Cook, stirring constantly, until the mixture thickens. Remove from heat and let it cool slightly. Stir in the sugar, butter, and vanilla extract until well combined. Set aside to cool completely. Preheat your oven to 180°C (350°F). Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush with butter. Repeat this process until you have 5 layers. Cut the layered phyllo into squares, about 10×10 cm. Place a spoonful of the semolina mixture and a sprinkle of ground Antep pistachios in the center of each square. Fold the squares into triangles by bringing the opposite corners together and pressing the edges to seal. Place the filled triangles on a baking sheet lined with parchment paper. Brush the tops with more melted butter. Bake in the preheated oven for 20-25 minutes, or until golden brown and crisp. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Pour the hot syrup over the baked şöbiyet while they are still warm. Allow them to absorb the syrup and cool before serving.