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Baklava [1][2] is a traditional dessert, made in all regions of Anatolia.


  • 1 glass flour
  • ¼ glass water
  • 2 eggs
  • ⅕ tablespoon salt
  • 1 teaspoon olive oil
  • 1⅓ glasses starch
  • 1 (16-oz.) package phyllo dough




Preheat oven at 350°F. Unroll the phyllo dough, then cut whole stack in half to fit the pan. Grease the tray lightly and place one layer of dough over. Pour ½ tablespoon melted margarine evenly over the dough in the pan. Place half of the dough in the baking tray then put another 1/2 tablespoon of margarine over that. Spread the ground walnuts over. Add more layers of dough, spreading margarine, then another sheet of dough, etc, continue until all the pieces of dough are used. Cut the pieces of dough into diamond shapes. Place in the heated oven. Cook for an ~50 minutes until the color turns a nice golden brown. While the baklava is baking put syrup ingredients together; granulated sugar, water and lemon juice into a pan, melt the Sugar over moderate heat and simmer for ~15 minutes until the mixture becomes syrup. (optional: add honey and vanilla) Once the baklava is ready, take out of the oven and immediately spoon the syrup sauce all over it and let cool, unwrapped.


  1. Sforza, Valentina Espe (2011). 500 mediterranean dishes. Quintet Publishing Limited. pp. 262. ISBN 9781416206194. 
  2. Light & Tasty. Taste of Home. 2005. pp. 39.