Pistachio sarma is a Gaziantep baklava made by tightly rolling a single sheet of thin phyllo around a generous amount of pistachios and cutting it into short pieces. The pastry is just a wrapper; pistachios are the main ingredient and weigh as much as or more than the phyllo. Unlike dolama, this dessert has no clotted cream and is rolled much thinner; the cut surface looks almost entirely green.
Bring the sugar and water to a boil and simmer over low heat for 12 minutes. Add the lemon juice before removing from the heat. The syrup is ready when the last drop falls from the spoon in a thin thread. Let it cool.
Coarsely chop the pistachios with a knife; since they are the main ingredient in this dessert, you want pieces rather than powder. Melt the butter and let it stand for 3 minutes, then separate out the clear portion.
Lay out one sheet of phyllo, brush the surface with butter, and arrange the pistachios in a thick line along one long edge. Fold the phyllo over the pistachios and roll it toward you, compressing it with your hands. Each turn should touch the previous one, with no air pockets; a loosely rolled log will open when cut. The log should be no thicker than your thumb.
Cut the rolls into 4 cm pieces and arrange them close together in a greased tray, with the cut sides facing up. Do not leave gaps; the pieces support one another as they bake. Drizzle the remaining butter over them.
Bake in an oven preheated to 180°C / 355°F for 35 minutes, until the sides are golden. As soon as you take the tray out of the oven, ladle the cooled syrup over the rolls, waiting for each ladleful to absorb before adding more. Stop when syrup begins to pool on the surface.
The syrup should be cold and the tray hot. Because these rolls are thin, they absorb syrup quickly. Do not pour it all at once; drizzle it over with a ladle and wait for each addition to absorb before adding more.
Sıkıca sarma adımı önemli ama çok sıkarsanız kesmede yufka çatlıyor. Bıçağı sıcak suya batırarak kestim, sorun kalmadı. Şerbeti de tamamen soğutmuştum, sıcak sarmaya soğuk şerbet gidince dışı çıtır kaldı ve içi fıstığın yağıyla ıslanmadı.
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