Şöbiyet, one of the refined desserts of Gaziantep cuisine, is made by folding thin phyllo into triangles and filling it with fresh clotted cream and crushed pistachios. Fried in hot oil and dipped in warm syrup, this special dessert is a favorite treat at guest tables.
Boil the sugar and water in a pot and add the lemon juice; simmer over low heat for 8-10 minutes, then remove from heat and let cool.
Fold the phyllo sheets in half into a triangle shape, place a dessertspoon of kaymak and pistachio in each, and wrap tightly; seal the edges with egg white.
Heat the vegetable oil over medium heat and fry the şöbiyet until golden brown on both sides. Note: if the oil is too hot, the outside can burn before the inside warms through, fry over medium heat.
Dip the hot şöbiyet into the cooled syrup for a few seconds and remove with a slotted spoon, then serve sprinkled with crushed pistachios.
Important: If you don't seal the edges of the phyllo well, the kaymak can leak out during frying; seal the edges by brushing on a little egg white and pressing firmly. Note: If the frying oil is too hot, the outside can burn before the inside warms through — fry over medium heat. Allergen: contains wheat (gluten), dairy, and pistachios (nuts).
If you prepare the kaymak the night before and strain it thoroughly, the risk of it releasing water during frying is minimized and your şöbiyet stays crispier.
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