Since I've been out of town for a while, I couldn't deal with my steemit blog. I came home a few days ago and was busy shopping for my father's car. Now I'm finally done and here I am. As soon as I arrived, I wanted to share with you the recipe of Turkish baklava, which is famous in my country and in the world. There are many types of baklava. Pistachio, hazelnut, walnut, dry, soft, milky and cold all are delicious. The recipe I will give today is home baklava, which is made at home during the holidays. Maybe some of you know that we celebrated Ramadan holiday last week. This holiday, together with my mother, we made a dessert to serve to the guests who came to visit us. While I was doing it, I recorded the steps as much as I could. If you're ready, let's move on to the dessert recipe.

INGREDIENTS

For dough ;

• Yogurt (1.5 Cups)
• Eggs(2 pcs)
• Oil (100ml)
• Baking Powder (10gr)
• Vinegar (1 Tablespoon)
• Margarine (125gr)
• Sugar (1 Tablespoon)
• Flour (5.5 cups)

For syrup;

• Water (800ml)
• Sugar (600gr)
• Lemon (5-6 drops)

To roll out the dough;

• Wheat or corn starch (500gr)

For interior material;

• Walnut (500gr)

We used a 200ml glass as a measuring cup

For the top

• Margarine(200gr)

All these materials can scare you. Yes, unfortunately, our baklava is a bit too calorie. I guess the fact that it has that many calories makes it too appealing. :)

First of all, we extract the walnuts that we will use for the filling and crush them in a mortar. You can do it by machine if you wish. What you need to be careful about is that you do not grind the walnuts too much. We need to feel a little while eating. Let's prepare the walnuts and keep them aside.

Dough Preparation Step

We melted the margarine in the pan on the stove. In a deep bowl, we mix and knead the dough ingredients and melted butter.

Let's take walnut-sized pieces from the dough we kneaded and roll them. Let's divide them into groups of five. Let's keep doing this until the dough is finished. We will get 50-60 balls in total.

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We enlarge the dough, which we divide into groups of five, one by one with a roller. It is enough if it is the size of your palm. We put the doughs that we rolled out on top of each other again in fives. Let's do the same for all groups. Let's cover them in an airtight way so that the dough does not dry out. We usually put the dough we have opened in the tray and put it in the bag.

Do not be afraid to use plenty of starch when rolling out the dough. The starch will prevent the dough from sticking to each other.

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We put the five pieces that we opened in the size of a palm on top of each other and enlarge them again with a roller. The size of the tray where you will make the dessert, increase the dough to that size. Since our round tray is between 40-45 cm, we enlarged the dough to that extent. The thinner you roll the dough, the tastier your dessert will be. If you roll it thick, it will not be delicious when sherbet is added.

Let's put the dough on the tray and add the chopped walnuts on it. You can use hazelnuts, pistachios if you wish. I like the one with pistachio the most, but it is extremely expensive in my country right now. That's why we chose walnuts.

Let's expand all the dough in the above way to open and enlarge. Let's keep putting walnuts between each layer. Let's do this until the dough is gone. Just don't add walnuts on the last piece we opened.

Then let's move on to the slicing process. You can cut it any way you want. Those who don't know usually cut it squarely. I cut it into a star rhombus shape. When you type "baklava cuts" with Google, you can find other cut shapes.

I learned this cut by the locals when I moved to this village and I enjoyed doing it. You can see the big star when you focus in the middle.

Cooking Step

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Before baking our baklava in the oven, let's melt 200gr of margarine and pour it on it so that it is well browned.

It is now ready to cook. Let's cook for 45 minutes in the oven at 170 degrees. Do not open the oven until the top and bottom are browned. At the end of 45 minutes, turn off the heat of the oven and let it stay like this for 20 minutes. Then bring the oven to 160 degrees and continue cooking for another 45 minutes. We as a family like it a little too fried, so we cook it until it's browned all over. We have cooked in 1.5 - 2 hours in total.

The cooking times of the ovens vary according to the brand. When you are sure that it is cooked, you can turn off your oven.

Wait for the baklava to cool completely to make the syrup.

Our dessert was browned enough. Now it's time to add the syrup. We added it the day after because we wanted to serve it to the feast, but you can add it on the same day.

Syrup Preparation

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Add water and sugar to the pot and cook on medium heat. When the sugars melt and get thick and the water starts to boil, let's set the bottom to the lowest setting and cook for another 15 minutes. When the water thickens, add 6-8 drops of lemon juice. Add lemon and cook for 2 minutes and turn off the stove.

Be careful when combining sherbet with dessert.

If your baklava is very hot, if you add hot syrup on it, your dessert will become doughy. Therefore, the baklava on the tray should be cold and the syrup should be hot. If your baklava has cooled down, leave the syrup you have taken from the stove to cool a little. Cooling for 10 minutes will suffice. The important thing is to lower the initial temperature of the syrup.

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Our sherbet, which is ready, can now meet with dessert. With the help of a ladle, slowly pour the syrup over the dough. Make sure it reaches all sides. Now the dessert is almost ready. Let's wait a few hours for it to absorb the syrup. When it cools completely, it will have absorbed the syrup.

Sometimes there are those who cannot adjust the syrup. If you see that the dough is not absorbing the syrup enough, don't worry because there is a solution for that too. Suggestion for dough that does not absorb syrup; By reheating your tray on the low setting of the oven, you can help it absorb the syrup more.

ENJOY!

Enjoy your dessert. Even though it is a long and tiring post, I am happy to share it with you. Take care until we meet again.

love.