Baklava

Baklava (Ottoman Turkish: باقلوا; /bɑːkləˈvɑː/, /ˈbɑːkləvɑː/, or /bəˈklɑːvə/; Turkish pronunciation: [baklaˈva]) is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or frosting or honey. It originated in the Ottoman Empire. It is characteristic of the cuisines of the Levant and the broader Middle East, along with Greece, the South Caucasus, Balkans, the Maghreb and Central Asia.

Preparation
INGREDIENTS

3 eggs

1 tea glass of milk

1 teacup of oil

1 tea glass of yogurt

1 packet of baking powder

1 tablespoon of apple cider vinegar

About 5 cups of flour for baklava

A flick of salt

5 cups of sugar

4.5 cups of water

Half a lemon

1 cup starch

250 g unsalted butter

Sift a large bowl of flour and baking powder.

Then add eggs, milk, yogurt, apple cider vinegar, salt and oil.

Knead the dough well. After the dough takes shape, knead the dough a little more on a marble counter.

Divide the dough into 20 equal pieces. Roll the meringues and cover them with a damp cloth and leave for 15-20 minutes.

Open the wipes one by one thin. Sprinkle starch between them to prevent the dough you open. Lay the dough on top of each layer with starch.

Melt the butter in a small saucepan. Take the white foams formed on the oil and get pure oil.

Lubricate each layer and put ten sheets on the tray.

Mix 2 cups of pistachios and barda tea sugar for the mixture of baklava. (Separate plain pistachio powder to decorate it.)

Sprinkle the mortar on the tenth layer of dough. Re-lubricate ten times the doughs by lubricating them. Spread a lot of butter on the top of the baklava.

Push the edges of the tray into the tray using a knife.

Cut your baklava as you like. Bake in a preheated 180 degree oven for about 45-50 minutes until golden brown.

Prepare the sherbet while baking baklava. Put the water and sugar in a saucepan, mix until sugar dissolves. When the syrup begins to get consistency, squeeze the juice of half a lemon. Remove the syrup from the stove.

When the baklava comes out of the oven, move the first hot sherbet over the baklava and wait for the baklava to take the sherbet.

When it is cooled on baklava, you can sprinkle with pistachio powder and serve. Bon Appetit!