Binnur's Turkish Cookbook

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Thursday, April 07, 2016

Fıstıklı Dürüm / Fıstıklı Burma / Dolama Tatlısı / Fıstık Sarması / Burma Tatlısı

(Gaziantep)

Fistikli Durum
Fıstıklı Dürüm:
454 g (1 lb) Phyllo Pastry (~20-22 sheets)
1 cup + 3 tbsp unsalted butter, melted
~1 cup Gaziantep pistachios, ground, to be measured after grinding

Syrup:
1 1/4 cups water
1 3/4 cups sugar
1 tbsp lemon juice

Thin oklava (Turkish thin rolling pin) or knitting needle 10.0 mm US 15

Preheat the oven to 350 F (175 C).

To prepare the syrup place the water and sugar in a medium-size pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

Take one sheet of Phyllo Pastry, lay it down on the counter with the short side in front of you. Sprinkle some pistachios over the phyllo and spread them gently with your hand. Place the oklava or knitting needle onto the phyllo pastry at the edge closest to you and start to roll it onto the rolling pin (picture). When you reach half of the sheet cut in two pieces with a sharp knife (picture), gently push the pastry from both ends toward the center to lightly wrinkle up. Then slowly pull out the pin. Place in an oven tray. Then do the same procedure for the second half of the sheet. Cut into 3-finger lengths. Finish all the pastry and place them on the oven tray. Using a tablespoon, pour the melted butter all over the pastries.

Place the tray on the middle rack. Bake until they turn a light golden colour.

Let them stand for about a minute. Then with a tablespoon pour the lukewarm syrup evenly all over the pastries. Keep them at room temperature for at least 2 hrs before serving.

*In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender type of pistachios.

Türkiye produces two types of pistachios: Antep, which are the small, slim ones in brown shells from the area around Gaziantep in western Türkiye, and round, fatter nuts with pale beige shells from Siirt, in eastern Türkiye. The Antep pistachios are consumed both as a snack and as a major component in baklava and other sweets. The Siirt pistachios, on the other hand, are closer to Iranian pistachios in looks and flavor and sold mainly as a snack.

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8 Comments:

At 7:21 PM, Anonymous Anonymous said...

how are the pistachios used in this recipe?

 
At 8:03 AM, Blogger Binnur said...

Thank you! Just added :)

 
At 5:20 PM, Blogger Melissa Lucas said...

Does it have to be gaziantep pistachios

 
At 6:05 PM, Blogger Binnur said...

Yes Melissa, otherwise the taste would not be the same:) Some Turkish groceries like Tulumba.com sell antep pistachio.

 
At 10:12 PM, Anonymous Anonymous said...

Merhaba Binnur!
Is the baking time approximately about an hour like in your baklava recipe?

 
At 11:11 PM, Blogger Angelica Vasquez said...

Binnur,
When I started making the Fıstıklı Dürüm I noticed that the phyllo sheets that I had were too thick. Is there a certain thickness that is needed for this type of pastry? It took about 30 minutes to get golden brown but next time when I try it with thinner sheets maybe it will be about 20 minutes. Thanks for your great blog. During the summer I always try to cook a lot of your recipes!

 
At 1:57 PM, Blogger Binnur said...

Merhaba,
It takes less than 20 minutes :)

 
At 1:58 PM, Blogger Binnur said...

Thank you Angelica :)
The thickness of the phyllo sheet should be paper thin. I bake until it turns into a light golden colour which takes less than 20 minutes in my oven.

 

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