Recipe
A well is made in the center of the roasted flour, and the sugar syrup, thickened to a caramel-like consistency, is poured in while still very hot. Three or four people stand around a table facing one another. By gradually incorporating the flour into the syrup, the mixture is pulled, twisted, and turned to form a ring shape. It is folded and pulled repeatedly, and this process continues until all the flour is absorbed. Once it becomes fine and fibrous, it is shaped into rounds and portioned. As a labor-intensive sweet, pişmaniye was traditionally pulled in the morning of the day the wedding meal was to be served and offered to guests after the meal.