Recipe
A dough is prepared by combining flour, milk, eggs, and a small amount of salt. After being thoroughly kneaded, the dough is divided into small portions and rolled out very thinly. The sheets, rolled out into up to eighty layers, are arranged on large round baking trays (sini). Once layered, no filling is placed between the sheets. The mouth of the oven is covered with a metal griddle (sac), and the baklava is baked between two griddles. After being removed from the oven, hot butter is poured over the baklava, followed by the addition of syrup, rendering it ready for serving. Unlike in other regions, flour rather than starch is used while rolling out the dough. To emphasize the difficulty of rolling dough with flour, a local saying states, “Flour baklava is famous baklava.” Traditionally, baklava is обязательно served to the bride and groom on their wedding night, accompanied by chicken. It is locally believed that consuming these dishes ensures that they will be remembered “even in the afterlife.”