Recipe
Although the dough used for baklava in the region is essentially the same, the pastries are given different names according to the shapes of the rolled-out yufka. Accordingly, they are classified and known as Beypazarı Home-Style Baklava, Sarı Burma, Oklava Büzmesi, and Perçem. As Beypazarı produces its own walnuts, generous amounts of walnuts are traditionally used in these baklavas.
The dough is kneaded using high-quality flour purchased in sacks (özlü un), along with a small amount of vinegar, yogurt, eggs, salt, and oil. The vinegar helps the dough reach the proper consistency, as the sheets are rolled out by hand. After thorough kneading, the dough is divided into orange-sized balls. Each piece is individually rolled out to the thinness of muslin cloth and arranged in large, hand-hammered copper trays known as sini. Baklavas prepared by layering the rolled sheets one over another are multi-layered and cut into large slices. Unlike other regions, starch is not used during the rolling process.
The copper tray is generously greased. After twenty sheets are rolled out and layered, a generous amount of walnuts is sprinkled between them. Approximately twenty more sheets are then rolled out and placed on top, followed again by an ample layer of walnuts, which is then covered with additional sheets. The pastry is cut into large portions, and a mixture of clarified (boiled) butter and sunflower oil is poured over the top. The purpose of this fat mixture is to ensure that the layers separate into fine, delicate strands.
The baklava is baked slowly in a wood-fired oven for approximately two hours, during which the layers visibly separate. Syrup made from natural sugar is poured over the baked pastry. The syrup is prepared by boiling 10 kilograms of sugar with 5 liters of water; lemon salt or a small amount of lemon is added to prevent crystallization. To achieve a crisp texture, the syrup must be poured while warm.
As the preparation process is labor-intensive, this dessert is generally made using the imece (communal) method rather than individually. The excess dough hanging over the edges of the tray is not discarded; instead, it is cut with a knife and used to make a savory pastry filled with minced meat, known as Beypazarı Kıyı Böreği. Depending on preference, cheese- or walnut-filled versions are also prepared.
Baklava is an indispensable dessert at weddings and during religious holidays.