Şöbiyet

01 / ABOUT THE DISH

About the dish

This is the only Turkish baklava with a cream-like filling, made by boiling a mixture semolina and a thick clotted cream called kaymak . To make şöbiyet, phyllo dough sheets are cut into squares, brushed with melted butter, and layered atop one another, then filled with kaymak and chopped nuts—typically walnuts—and finally folded into triangles before baking. Like most other baklavas, when baked, şöbiyet is doused in a lemon-flavored syrup and sprinkled with either crushed walnuts or pistachios.