Recipe
Oil, yogurt, baking powder, salt, and sufficient flour are mixed and kneaded to form a soft dough. The dough is divided into small portions and left to rest, covered with a clean cloth. Approximately 40 dough balls are obtained. These portions are lightly rolled out with starch and placed in groups of five or ten in a medium-sized tray. The small layers are then rolled out across the tray with a rolling pin, and walnuts are sprinkled between the layers. After cutting into baklava-shaped slices, melted butter is drizzled over the top and the tray is placed in the oven. Meanwhile, sugar and water are boiled thoroughly in a pot, and the juice of half a lemon is added to prepare the syrup. Once slightly cooled, the syrup is poured over the hot baklava. Walnut baklava is traditionally served at weddings and during religious holidays.