For Dough:

5 cups flour
3 eggs
1 teacup oil
1 teacup milk
3 tablespoons yoghurt
1 teaspoon salt
250 g margarine or butter
3 cups ground pistachio
A half cup of starch and half cup of flour to roll out dough

For the syrup:

4 cups granulated sugar
5 cups water
1 tablespoon lemon juice


Mix salt into sieved flour in a deep bowl and form a little pool in the middle of the sieved flour by adding eggs, sunflower oil, milk and yoghurt. Mix the flour around with your finger tips to the ingredient in the middle and knead the dough. Continue to knead until you get the consistency of an earlobe. Divide the dough into thirty lumps in walnut size, cover it with a wet cloth and let it rest for 30 minutes. Roll out each lump of dough very thin as much as possible on a marble surface or pastry board. Sprinkle 1 tablespoon starch onto the phyllo while rolling out. Add up all sheets of phyllo after rolling out all the lumps of dough. On the other side, grease the bottom and sides of the pan with a pastry brush. Lay one sheet of the buttered phyllo on the bottom of the pan. Brush each sheet of phyllo with 1 tablespoon of melted butter or margarine just before you add it to the pan. Lay half of rest of the buttered phyllo onto the pan. Sprinkle the walnuts ground not too finely chopped onto the middle layer. Lay the other half of the buttered phyllo onto the pan one after another and cover with walnuts. Place edges of the baklava properly in the pan after laying all sheets and then cut the baklava into triangles or squares. Drizzle remainder of the warm butter over the entire phyllo. Bake in a 175ºF preheated oven until slightly browned. Mix the sugar and water and boil them in saucepan to prepare the syrup. Add lemon water when the syrup reaches the right consistency. Bring to the boil once and remove the pan from the heat and let it cool. First pour 3-4 ladles of cool syrup over the hot baklava. Add the rest of the cool syrup over baklava after five minutes and then let it sit for 1-2 hours in the pan. Serve it cold.

Tilbe Gida Turizm San. Tic. A.S. © 2014
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