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Homemade baklava, an indispensable part of holidays in Çekmeköy culinary culture, consists of forty layers of dough rolled very thinly using starch by local women. There are boutique shops offering this traditional taste near the local markets and old village centers indicated on the Map. Plenty of walnuts are used in the filling, and it is baked in stone ovens after pouring real butter over it.
After the dessert is baked, as in other syrup desserts across Türkiye, hot syrup is poured over warm baklava and left to rest. Consumed alongside the clean air and nature of Cekmekoy, this dessert is one of the most important elements of local gastronomy.
Ingredients
- 5 cups of flour
- 3 eggs
- 1 cup of milk
- 1 cup of vegetable oil
- 250g butter (for topping)
- 2 cups of finely ground walnuts
- Corn starch (for rolling the dough)
- 4 cups of granulated sugar and 4 cups of water (for syrup)
Preparation
- Mix flour, eggs, milk, and vegetable oil, and knead until you get a smooth dough.
- Divide the dough into balls and roll them out individually into thin sheets with the help of starch.
- Place half of the dough sheets on a greased tray, brushing with melted butter between layers, and spread walnuts in the middle.
- Place the remaining sheets the same way, slice the baklava, pour the remaining hot butter over it, and bake until golden brown. Pour hot syrup over warm baklava.
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3
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