Recipe
In some villages, baklava—also locally referred to as “börek”—is prepared by making a well in the flour and mixing in eggs, a pinch of salt, a small amount of vegetable oil, yogurt, water, and lemon juice. Small dough portions are formed from the moderately soft dough. After resting for one to two hours, the dough portions are rolled out very thinly with a rolling pin using a mixture of starch and flour. The sheets of pastry are lightly dried and stacked—using at least thirty layers—sprinkling crushed walnuts between them, and then sliced. Melted butter is poured over the top, and the baklava is baked until golden. Once slightly cooled, warm syrup is poured over the pastry.