Recipe
A dough is kneaded using vegetable oil, yogurt, milk, baking powder, eggs, and flour, and then divided into portions. The portions are rolled out with a rolling pin. Oil is brushed between the rolled sheets, which are stacked on top of one another. The sheets are rolled thin and sized according to the baking tray. Crushed walnuts are sprinkled between the layers at intervals of every two to three sheets. The baklava consists of approximately 30 layers. A mixture of melted butter and vegetable oil is poured over the top layer, and the baklava is baked in the oven until golden brown. While still warm, the baked baklava is topped with syrup that has been previously boiled and allowed to cool. An indispensable dessert of religious holidays and weddings, baklava is also commonly prepared in Kızılcahamam. Produced by the skilled hands of local women and requiring considerable effort, baklava in Kızılcahamam is distinguished by its preparation, presentation, and regional characteristics, and is traditionally made in this manner