Everyday recipes

Fistik Sarma

I had the best Fistik Sarma during my recent trip to Turkey. It was soft with a strong green pigmentation and a dominant taste of pistachio.

I wanted to replicate this recipe once I got back home, but was only able to find recipes in Turkish. I had to watch a few videos to get an idea of how to make it.

For a modest variation, you can use a combination of walnuts and almonds for this recipe.

Fistik means “pistachio” in Turkish, but it is also used as a compliment for a pretty girl.

Fistik Sarma
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Fistik Sarma
Votes: 0
Rating: 0
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Servings Prep Time Cook Time Passive Time
36Sarmas 20minutes 15minutes 2hour
Servings Prep Time
36Sarmas 20minutes
Cook Time Passive Time
15minutes 2hour
Ingredients
Servings: Sarmas
Units:
Ingredients
Servings: Sarmas
Units:
Instructions
  1. Preheat oven to 180 C.
  2. 21x30cm baking dish. Cover the filo sheets with a damp kitchen towel to keep from drying out as you work.Fistik Sarma (1 of 22)
  3. Melt the butter.
  4. Lay the filo out on a clear work surface near the melted butter with both pistachio mixtures in easy reach.Fistik Sarma (7 of 22)
  5. Brush the one side of the sheet with melted butter.Fistik Sarma (8 of 22)
  6. Add ground pistachio on the top half of the filo. This part will be the most external. Large pieces here might break the pastry.Fistik Sarma (9 of 22)
  7. Spread crushed pistachios from the center, but stop 5cm from end.Fistik Sarma (10 of 22)
  8. Keep the last 5cm clear. We will use this to make the rolling easier.Fistik Sarma (11 of 22)
  9. Use a thin stick to roll your sarma. Place the stick at the bottom of the filo, in the area you left clear, and slowly start rolling. I made my stick by rolling kitchen foil.Fistik Sarma (2 of 22)
  10. Roll until the top of the filo. Fistik Sarma (3 of 22)
  11. Remove the stick and cut both edges to fit the dimensions of the baking dish.Fistik Sarma (5 of 22)
  12. Butter the bottom and sides of the baking dish.Fistik Sarma (4 of 22)
  13. Place your rool in dish and butter it to prevent drying out.Fistik Sarma (6 of 22)
  14. Repeat until you have 9 sheets layered or as many your baking dish can fit.Fistik Sarma (12 of 22)
  15. Using a sharp knife, cut into smaller tube shapes all the way to the bottom of the dish.Fistik Sarma (13 of 22)
  16. Bake for 15 minutes until the file pastry is golden and crisp.
  17. Make the syrup while the sarma is baking, boil water and sugar until the sugar dissolvesFistik Sarma (14 of 22)
  18. Simmer for 15 to 20 minutes, then remove from heat and allow to cool.Fistik Sarma (15 of 22)
  19. Cut a lemon in half and add juice to syrup.Fistik Sarma (16 of 22)
  20. Remove sarmas from the oven and immediately pour cooled syrup over them.Fistik Sarma (19 of 22)
  21. Remove and leave to cool completely, it should absorb all the syrup. Run a knife along the lines to loosen them before attempting to remove the pieces out of the baking dish.
  22. Your fistik sarma is now ready, you can enjoy them with (çay) tea or (Turkish) coffee at the end of your meal or at çay time.Fistik Sarma (21 of 22)
Recipe Notes

You can keep your fistik sarma in a box in the fridge for few days. The syrup will infuse the pistachio and they will taste better.



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