♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

Şöbiyet Tatlısı / Turkish Sobiyet Baklava Recipe

"Kurban Bayramınız kutlu olsun....Happy Eid al-Adha 1436 H"



Assalamu'alaikum..... Merhaba from Turkey...

Eid al-Adha or feast of sacrifise or in Turkey calls Kurban bayram is the great festival of Islam to honors the willingness of Ibrahim to sacrifice his son as an act of submission to Allah's command, before God then intervened, through his angel Jibra'il and informs him that his sacrifice has already been accepted.

The Sacrifice Feast comes about 70 days after the Ramazan Festival. The meat from the sacrificed animal is preferred to be divided into three parts. The family retains one third of the share; another third is given to relatives, friends and neighbors; and the remaining third is given to the poor and needy.


Like Ramadhan bayram (Eid al-fitr) traditionally baklava and other sweets also serve in Kurban bayram here in Turkey. Generally people make at home or buy künefe or baklava or Rıvani or turkish delight and chocolate sweets and other sweets for serve to the guests.

I didn't make baklava at last Ramadhan bayram, so I promise my self I would make some baklava at Kurban bayram or next ramadhan bayram.... So here my homemade Şöbiyet baklava recipe using ready bought baklava phylo sheet. There 's no reason using store bought phylo sheet but for practical and easy way to make delicious baklava with very thin phylo layer and crunchy in every sheet.

Yufka or phylo sheet for making baklava dessert is different for making börek pastry. Phylo sheet for making baklava we call it baklavalık yufka, it has very much thin, dry and almost transparent layers while phylo sheet for making börek pastry has thicker and slightly moist layers.
baklavalık yufka (phyllo for baklava)

And for my today's post for this Şöbiyet baklava recipe today I'm using kaymak/ smilar to clotted cream. Some people use semolina and milk mixture as filling. Simply mix and cook about 500 ml milk with 60 gr semolina flour until thick and boil, you may add some pistachio flour in that mixture. Use that mixture to substitute kaymak. That semolina mixture recipe I got from Şeker bank tatlı kitab.

And below is my Kaymaklı şöbıyet tatlısı recipe, you can watch this video I found to see roughly how this dessert being made.


 Kaymaklı şöbıyet tatlısı recipe:
  • 30 sheet baklavalık yufka (phyllo for baklava)
  • 350 gr butter,  melted
  • about 350 gr kaymak (creamy dairy product similar to clotted cream)
  • about 300 gr roughly chopped pistachio/ walnut, ( I use ground pistachio)
  • Fine grind pistachio for serving
Thick sugar syrup (make it ahead):
  • 1400~1500 gr sugar
  • 700 ml water
  • juice from 1/2 lemon
  • 2 tbsp corn syrup (optional)
>>In medium sauce pan mix all syrup ingredients and cook to boiling. Let it cool to room temperature before use.

Note:  For making baklava the sugar syrup must have right consistency, if too much thick, your baklava will be hard like stone, if too thin the layers will be soggy, not crisp as should be.

How to:
  1. Pre heat oven at 160~170 deg C. Lightly brush baking tray with melted butter (you may need 2 wide baking trays)
  2. In wide working table, carefully lay baklavalık yufka, one sheet at a time, every 3 sheets brush the surface with melted butter. Do until you get 15 lays of sheets. At lastest sheet no need to brush with melted butter.  
     Note: you need to prepare a wide damp kitchen towel. Always cover your 
    baklavalık yufka with damp towel to prevented from drying.
  3. Carefully cut the baklavalık yufka into approximately 7~8 cm square. Put about 2 tsp kaymak onto each square and chopped walnuts/ pistachio (see figure A). Then simply fold into triagle shape (see figure B). Arrange carefully on baking tray. Generously splash with melted butter.
  4. Do same method for remaining 15 baklavalık yufka sheets.
  5. Bake into preheat oven until golden brown on surface (about 25 mnts). Remove from oven and flush with thick sugar syrup while it's hot.
Serve at room temperature. Do not keep in fridge. 




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Check my other post:


Bülbül Yuvası Tatlısı (Turkish Dessert: Nightingale's Nest sweet pastry)


Easy Turkish Baklava


Lokma /Turkish donuts in simple syrup

Aşure/ Ashure tarifi / Noah's Pudding / Turkish mix fruits, grains and nut dessert 











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