For the filling: In a saucepan, combine 2 water glasses of milk, 4 tablespoons of semolina, and 1 dessert spoon of sugar, and cook while stirring with a hand whisk. Once it reaches a muhallebi (Turkish milk pudding) consistency, remove from heat and let it cool.

For the syrup: In a saucepan, combine 2 water glasses of granulated sugar, 3 water glasses of water, and 2–3 drops of lemon juice, and bring to a boil. Once it begins to crystallize, remove from heat and let it cool.

Lay two sheets of baklava yufka on top of each other on the counter and brush with 3 tablespoons of melted butter using a pastry brush.

Lay 2 more sheets of yufka on top of the buttered layers and brush with butter again. Repeat this process for a total of 5 layers using 10 sheets of yufka. Then, using a knife, cut the stacked and buttered yufka sheets into small squares. Place 1 dessert spoon of the semolina filling in the center of each square, fold into a triangle, and arrange them overlapping in a baking tray. Prepare another 5 layers using the remaining 10 sheets of yufka in the same way. Cut the stacked and buttered sheets into small squares again, place 1 dessert spoon of the remaining semolina filling in the center of each square, fold into a triangle, and arrange them overlapping in the baking tray. Brush all the pastries with the remaining melted butter. Bake in a preheated oven at 190°C (375°F) until golden brown. Once out of the oven, pour the cold syrup evenly over the hot pastries and let them rest at room temperature until cooled. Sprinkle with ground pistachios before serving.

About This Recipe

The word "Şöbiyet" originates from the Arabic word "Şaabiyat." When its consonants — "ş, b, y, t" — are considered, it carries meanings such as "Belonging to the People," "Popular," "Eating to the Brim," and "Being Fully Satisfied." It is a widely enjoyed dessert in Syria — the kind that is made fresh in the morning and is gone by evening.

Şöbiyet is a prized member of the baklava family of pastries. Traditionally, it is filled with kaymak (Turkish clotted cream) between its delicate yufka layers and topped with pistachios and plain butter. Today we made an unconventional Şöbiyet that we absolutely loved. But if you're looking for something more traditional, our Hazelnut Şöbiyet recipe is a perfect fit for you. If you're after something different, we welcome you to the kitchen with this recipe. Bon appétit in advance!