- 5 cups of flour
- 3 eggs
- 7 tablespoons melted butter
- 1.5 teaspoon liquid oil
- 1/2 cup yogurt
- 1 sweet spoon vinegar
- 1/2 cup water
- 1 teaspoon carbonate
For the dough:
- 1 water glass starch
- 2.5 cups of powdered sugar
- 3 cups of water
- 1/4 piece of lemon juice
- 300 grams of pistachios
- 300 grams of melted butter
For the upper and lower floors:
Make sure the syrup is warm, the beans are hot. Take care to open the layers as thin as you can from your hand.
How is it prepared?
Transfer the flour into a deep bowl. Open the pool in the middle and break the eggs.
Then add melted butter, oil, yoghurt, vinegar and carbonat.
Start kneading by adding water gradually. Get a non-sticky paste.
Clasp the duvet with a damp cloth and let it rest at room temperature for about 40 minutes.
To prepare the dough:
Take water and sugar into a deep cooker.
Provide sugar by mixing. When it starts to boil, add lemon juice inside.
After you have been in this for a while, take it out of the cold and let it rest in the room temperature.
After separating the resting dough into twenty equal pieces, slightly loaf the counter. Then sprinkle some starch on the bezel and start opening it wide.
After all the beads have been applied, lubricate the bottom of the oven tray with melted butter.
Divide into two halves and upper ones that you have opened. Start on the first floor and rub melted butter between them.
Cool the peanut in the middle. Once the other layers are out and the melted butter is poured into them, divide them lightly with a knife.
Add the remaining butter and then cook for about 20-25 minutes in a heated oven at 180 degrees.
Take it out and give it a warm baklava warm syrup. Serve after picking.
Hammer opening and joining phase:
You can serve the baklava with ice cream or cream.