Gaziantep Şöbiyeti

Gaziantep Şöbiyeti is a traditional dessert made by layering twelve thin sheets of phyllo dough with a creamy mixture of milk and semolina, sprinkling crushed Antep pistachios on top, and sweetening it with syrup. It has been officially registered as a geographical indication by the Turkish Patent and Trademark Office.

Gaziantep Şöbiyeti (Turkish Patent)

Product Definition and Distinctive Characteristics

Gaziantep Şöbiyeti is prepared by placing a layer of kaymak between twelve extremely thin layers of phyllo dough. The kaymak is made from milk and semolina. Crushed Antep pistachios, registered under geographical indication, are sprinkled on top. The dessert’s distinctive features include the thinness and multi-layered structure of the phyllo, the texture and freshness of the kaymak, the quality of the Antep pistachios, and the specific method of preparing the syrup.

Shöbiyet holds an important place in Gaziantep’s culinary culture. The use of Antep pistachios and traditional production methods has ensured its registration as a geographical indication.

Production Method

The preparation of Gaziantep Şöbiyeti follows traditional practices:

Phyllo Dough Preparation:

Kaymak Preparation:

Syrup Preparation:

Shöbiyet Assembly:

Baking:

Final Processing:

Geographical Boundary and Monitoring

Gaziantep Şöbiyeti is produced exclusively within the boundaries of Gaziantep Province, and its adherence to traditional production techniques is monitored by designated inspection units.