For the dough

  • 4 glasses of flour
  • 2 eggs
  • 1 packet of baking powder
  • 1 teaspoon of yogurt
  • 1 teaspoon of soda
  • 1 teaspoon of melted Our Oil
  • 1 teaspoon vinegar
  • juice of 1/4 lemon

for inside

  • 1 cup finely ground walnuts

for sherbet

  • 4 cups sugar
  • 4 glasses of water
  • 1/2 lemon

to open

  • Starch

For the above

  • 150 g Our Oil
  • 1 teaspoon of pistachios

For the baklava dough, mix flour, egg, baking powder, yogurt, soda and melted Bizim Yağ, vinegar and lemon juice and knead well. Divide the dough into 28 meringues and place them on a floured counter. For the sherbet of the baklava, put the sugar, water and lemon in a large saucepan and bring to a boil. After boiling, set aside to cool. Roll out the rested dough thinly by sprinkling starch between them. Wrap the rolled dough on a rolling pin and shrink it. Open it on a large piece of paper and separate it from the rolling pin. Open the other meringues in the same way and rest them by placing them on a piece of paper. Sprinkle walnuts on the rested dough. Holding the paper at both ends, wrap the dough and then slice it. Place on a baking tray lined with greaseproof paper. Melt Our Butter. Take the foam on it and pour it over the baklavas in the tray. Bake in a preheated 180 degree oven until golden brown. Pour the cooled syrup over the hot baklava and garnish with pistachios and serve. 

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