Turkish baklava

Pastries consist of thin layers of dough and are packed with nuts such as walnuts and pistachio nuts, and are topped with a sprig or honey. The baklava is famous for Arabic, Asian and Middle Eastern cuisine, as well as for Sham, Maghreb, Turkish and South Asian cuisine. Sixteen of the non-European foods and beverages that have been honored are included in the list of the ten most famous foods in the world.

Ingredients:

2 hanging large water bloom

1 condensed milk pack (local)

1 cup almonds (minced)

1 roll flash

1 hazelnut cup (minced)

X cup butter (melted)

Ingredients of sugar sorbet:

1 water cup

2 sugar cup

2 hanging small flower bloom

2 small hanging lemon juice

How to prepare:

We bring sugar sorbet:

-In a suit on the fire add water and sugar and stir them until the water boils for 10 minutes.

-If any foam appears on the surface of the water, remove it with a suspension.

-Add the lemon juice and stir well and leave the mixture on the fire for about 10 minutes until the sauce goes down and rise from the fire and add the water of the dice and let it cool down.

-Mix the condensed milk, sugar, hazelnuts, almonds and cast water well until they are homogenized.

-Add a tray with butter and spread the layers of the glash with each layer of butter with butter until it reaches seven layers and then put the filling of hazelnuts and almonds and press them and then put seven other layers with butter each layer butter.

-Cut the baklava with a hot knife and place in the oven at 180 degrees until golden.

-After pouring out of the oven, drink water with sorbets.

Notes:

Do not forget to drink cold sherbet as soon as it comes out of the oven.