Recipes

Ingredients

• 1.1 lb (500 g) phyllo dough sheets for pie and baklava
• 3 eggs
• 0.8 cups (200 ml) oil
• 0.8 cups (200 ml) yogurt
• 1 packet baking powder
• 11 oz (300 g) sugar (for the mixture)
• 11–14 oz (300-400 g) ground poppy seeds
• 1.5 lb (700 g) sugar (for the syrup)
• 1.2 liters water (for the syrup)
• a little oil for greasing the baking pan

Steps

1. Crack 3 eggs into a deep bowl and beat them with a hand mixer or whisk.
2. Add 0.8 cups (200 ml) of oil and 0.8 cups (200 ml) of yogurt to the beaten eggs, and briefly combine.
3. Mix in one packet of baking powder, 11 oz (300 g) of sugar, and 300 to 14 oz (400 g) of ground poppy seeds, then mix the filling well.
4. Grease a baking pan with oil.
5. Place two dough sheets at the bottom of the pan, leaving the hanging edges on the sides.
6. Evenly distribute 3 tablespoons of the prepared poppy seed filling over the dough.
7. Repeat the process of layering two dough sheets and filling, alternating the side where you fold the excess dough, using up all the ingredients.
8. Cut the assembled baklava with a sharp knife into squares or diamond shapes of the desired size.
9. Place the baklava in a preheated oven at maximum temperature, then immediately reduce it to 200 degrees Celsius and bake until nicely browned.
10. In a pot, boil a syrup made of 1.5 lb (700 g) of sugar and 1.2 liters of water.
11. Pour the hot syrup over the slightly cooled baked baklava in several stages, wait for it to absorb the liquid, and let it cool completely before serving.