Recipe
Butter is melted in a cauldron and heated until hot. Flour is added and roasted for an extended period until it reaches a miyane consistency. Meanwhile, the sugar paste is prepared by boiling granulated sugar and lemon salt at approximately 160–170°C until a thick paste is obtained. The paste and the roasted flour mixture are then combined and shaped into a round ring similar to a simit. The dough is gradually stretched by hand, hung and folded repeatedly until it forms fine strands. The folding process is repeated approximately 24–25 times. Once the mixture reaches a pull-apart consistency, it is squeezed by hand, and the pişmaniye is ready for consumption