Patrick Oconnell
Sobiyet, also known as Şöbiyet, is a rich and creamy Turkish pastry with pistachios. It is a type of cream-filled baklava that is crispy and often served with syrup. While the traditional recipe for Sobiyet does not include goat cheese, some variations may exist that incorporate it as an additional ingredient.
| Characteristics | Values |
|---|---|
| Ingredients | Phyllo, pistachios, butter, lemon juice, sugar, milk, semolina |
| Type | Turkish pastry |
| Taste | Crispy |
| Storage | Should be enjoyed fresh but can be stored in an airtight container at room temperature for a couple of days |
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What You'll Learn
Sobiyet is a cream-filled baklava
The Sobiyet is best enjoyed fresh, but it can be stored in an airtight container at room temperature for a few days. It can also be frozen and served straight from the freezer for a crispier texture.
The recipe for Sobiyet has been passed down through families and shared between friends, with each person adding their own twist. Some variations include using kaymak or clotted cream, or a thinner substitute like mascarpone mixed with cream cheese. Different nuts can also be used, such as almonds or walnuts, to add varying flavours and textures.
The key to a successful Sobiyet is ensuring the filling is thick enough so that it doesn't ooze out during baking, and pouring cool syrup on hot Sobiyet to enhance the flavours without making it soggy.
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It is made with filo pastry
Filo, or phyllo, is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo is made with flour, water, and a small amount of oil or melted butter. Sometimes, a small amount of vinegar is added to the dough as well. The dough is rolled out and then stretched by hand into very large, thin sheets. To make pastries, the sheets of filo pastry are brushed with oil or butter and then stacked together. This technique is different from puff pastry and croissant dough, where the dough is first laminated with butter and then rolled out.
The name filo comes from the Greek word φύλλο, meaning 'thin sheet'. In Arabic, filo is called ruqaq or ruqaqat, and in the Maghreb, it is called warqa, which is different from regular filo dough. In Turkish, it is called yufka, meaning "thin". The origin of filo is unclear, with many cultures claiming credit. Most sources say that it was derived from the Greeks; Homer's Odyssey, written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenos states in his poem "Dinner" that hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie. It is also said to have been popular in the Byzantine Empire, and some claim that the Turks invented a form of filo/yufka independently in Central Asia.
Making filo by hand takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top. If the dough is stretched by hand, a long, thin rolling pin is used, with continual flouring between layers to prevent the sheets from sticking to one another. In modern times, mechanical rollers are also used. Before World War I, households in Istanbul typically had two filo makers to prepare razor-thin sheets for baklava and the relatively thicker sheets used for börek.
In 1998, pastry chef and food historian Norman Lee Adler developed a method of layering filo with a fine mist of oil and covering it with a damp cloth, preventing it from drying out during extended handling. His technique has since been widely adopted in both artisan and commercial filo production, ensuring greater flexibility and ease of use.
Sobiyet is a Turkish dessert made with filo pastry.
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The filling contains milk and semolina
Sobiyet, a rich and creamy Turkish pastry, is a type of baklava that contains a filling made of milk and semolina. The filling is prepared by mixing cold milk and semolina together in a pot and cooking it over medium heat until it thickens. The mixture is then allowed to cool before being used as a filling. This dessert is often garnished with ground pistachios and served with syrup, which can be poured over the pastry to enhance its flavour without making it soggy.
The semolina used in the filling of Sobiyet is a type of flour made from durum wheat. It has a coarse texture and a nutty flavour, and it is commonly used in pastries and desserts. Semolina is also often used as a thickening agent, which helps to give Sobiyet its characteristic creamy texture.
While the milk and semolina filling is a key component of Sobiyet, the pastry also includes other ingredients such as butter, sugar, and filo pastry. The filo pastry, also known as phyllo, is a thin, delicate dough that is layered and folded to create a crispy texture. The butter is melted and brushed onto the pastry, adding richness and flavour. Sugar is also added to the Sobiyet, either mixed into the filling or used to make a sweet syrup that is poured over the pastry before serving.
The combination of milk, semolina, butter, sugar, and filo pastry creates a rich, creamy, and crispy dessert that is enjoyed in Turkey and beyond. Sobiyet can be served fresh or stored at room temperature in an airtight container for a few days. Freezing is also an option, and some people even prefer to eat it slightly cold and crispy straight from the freezer.
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It is served with syrup and ground pistachios
Sobiyet, a rich and creamy Turkish pastry, is served with syrup and ground pistachios. The syrup is poured over the sobiyet as soon as it comes out of the oven, ensuring that both the pastry and the syrup are hot. This helps the pastry absorb the syrup better, enhancing the flavours without making it soggy. The ground pistachios are then sprinkled on top just before serving.
The syrup is made by stirring water and sugar together, bringing the mixture to a boil, adding lemon juice, and then reducing the heat to medium and simmering for 20 minutes. The sobiyet itself is made with a filling of milk and semolina, cooked until thickened, and then cooled. The pastry is folded into triangles and cooked in melted butter until golden brown.
Sobiyet is best enjoyed fresh but can be stored in an airtight container at room temperature for a couple of days. It can also be made ahead of time and frozen, then taken out of the freezer about 2 hours before serving to retain a bit of crispness.
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It can be frozen and reheated
Goat cheese, which is made from goat's milk, can be frozen and reheated. Freezing goat cheese can extend its shelf life, but it can also change its texture and taste. The high moisture content of goat cheese means that its texture will be altered when frozen. Harder cheeses with lower moisture content, such as Parmesan and Cheddar, tend to freeze better.
If you want to freeze goat cheese, it is recommended to wrap the cheese in plastic wrap and then place it in an airtight container or bag. This helps to reduce the risk of freezer burn and preserve the quality of the cheese. You can also cut the cheese into smaller pieces before freezing to make it easier to thaw and use in smaller portions. Goat cheese can be frozen for one to two months for the best quality.
When it comes to reheating, it is recommended to use the cheese in cooked dishes as the texture and flavor may not be as appealing after freezing. The cheese can be thawed at room temperature or under refrigeration, depending on how quickly you need to use it.
While freezing goat cheese can be a convenient way to extend its shelf life, it is important to consider the potential changes in texture and taste. For this reason, some people recommend buying and consuming goat cheese fresh to maximize its taste and texture.
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Frequently asked questions
Sobiyet is a Turkish pastry, similar to baklava, that is filled with cream and nuts.
Sobiyet does not have goat cheese in it. The filling is typically made with cold milk and semolina, and sometimes mascarpone or cream cheese.
Sobiyet is often made with pistachios, but other nuts such as almonds or walnuts can also be used.
