Gaziantep Şöbiyeti

Gaziantep Şöbiyeti, Gaziantep region-specific, a traditional dessert made by layering 12 thin phyllo sheets with a cream made from milk and semolina, sprinkling crushed Antep pistachio on top, and sweetening with syrup. It is registered as a geographical indication by the Turkish Patent and Trademark Office.

^{Gaziantep Şöbiyeti} (Türk Patenti)

Gaziantep Şöbiyeti is prepared by placing a layer of cream between 12 extremely thin, layered phyllo sheets. The cream is made from milk and semolina. Crushed Antep pistachios, protected by 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 cream, the quality of the Antep pistachios, and the specific method of preparing the syrup.

The use of Antep pistachios and traditional production methods in the preparation of şöbiyet, which holds an important place in Gaziantep culinary culture, have contributed to its registration as a geographical indication.

The preparation of Gaziantep Şöbiyeti follows traditional practices:

Phyllo Preparation:

• Special-purpose wheat flour is mixed with egg, salt and water to form dough. From this dough, pieces of approximately 350 grams are taken and rolled out into 35 to 40 extremely thin phyllo sheets using wheat starch.

Cream Preparation:

• Milk and semolina are mixed and cooked until a thick, creamy consistency is achieved.

Syrup Preparation:

• Water and sugar are mixed and boiled. After boiling begins, three to five drops of lemon juice are added and the mixture is boiled for an additional four minutes before being removed from heat.

Şöbiyet Assembly:

• The rolled phyllo sheets are stacked in 12 layers and cut into square shapes. Four to five grams of cream are spread over each square, followed by coarsely crushed Antep pistachios. Opposite corners of each square are then folded together to form a triangular shape.

Baking:

• A baking tray is lightly greased with oil. The assembled şöbiyets are arranged on the tray and lightly brushed with oil. They are left to rest at room temperature for 30 minutes. Then they are baked in a stone oven using oak wood fire at a temperature of 100–120°C for approximately 25 to 30 minutes.

Final Step:

• The baked şöbiyets are removed from the oven while still hot and immediately drenched with hot syrup. After absorbing the syrup, crushed Antep pistachios are sprinkled on top and the dessert is served.

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