Friday, January 1, 2010


Sobiyet and Baklava recepies are very similar. The only difference is the filling. Sobiyet is cream filled but Baklava is filled with Walnut and cinnamons.

1 box Filo dough – Krinos brand works the best
1 cup Ground Pistachio (natural – unsalted)
1 cup unsalted butter (melted)

1.5 cup milk
4 table spoons semolina (fine ground)

Syrup :
2 cups sugar
1.5 cups water 
1 tablespoon lemon juice

  • Prepare the filling by combining cold milk and semolina and mix well. Cook at low heat until the mixture thickens (stirring continually to make sure it does not stick to the bottom of the pan).

  • Prepare the syrup by combine sugar and water and stir in a big pot. Start boling at high temparature until it starts boiling. Add in lemon juice. Reduce heat to mid range and let it boil for 20 minutes. It will be watery. Remove from heat and set aside.

  • Take the dough out of the box and set flat out on a cutting board (with all its layers). Cut strips (approx 4 cm) width wise.

  • Cut squares from the strips.
  • Put one teaspoon of filling and a bit of ground pistachio on each of the squares

  • Fold into triangles with filling in the middle. Make sure that triangles stick at the bottoms. You can use the filling or you can wet with a little bit of water.

  • Put all the sobiyets in a pan. Brush each one with some melted butter. Then pour the rest of the butter on all of them

  • Cook at 350 degrees until golden brown

  • Once cooked pour the syrup over the Sobiyets. Sobiyets need to be hot. Syrup should still be hot (or pretty warm) by the time everything is ready.

  • Make sure that each of the Sobiyets get lots of syrup by moving the pan sideways to ensure syrup gets inside the sobiyets from the sides. Leave in syrup for 20 minutes.

  • Take all the Sobiyets out of the syrup onto the plate you are going to serve. Pour rest of the syrup from the pan lightly over them making sure the crumbs don’t go on them. Decorate with ground pistachios.

  • Cover and refrigerate for 3-4 hours. Best if it stays in the fridge over night.
BAKLAVA is made the same way. The only difference is the filling.

Baklava filling:
1 cup coarsly ground walnuts
2 tablespoons sugar
2 tablespoons cinnamon

No comments:

Post a Comment