Dry Baklava with pistachio

Chef Dursun Usta - Restaurant - Hôtel Selçuklu Evi

Ingredients

1 kg flour
5 eggs
1 spoon oil
20 gr salt
½ lemon
500 gr butter
400 gr ground pistachio

For the syrup
1 kg sugar
1 liter water
2 drops of lemon

Method

Mix ingredients and knead the dough until soft, then spread the dough with a rolling pin until it is the size of the tray. Place a thin sheet of dough one by one in the tray, and after every sheet place some butter; in the middle layer place ground pistachio. Cut the baklava into slices, add melted butter and cook for 45 minutes in the oven (200°C). When it is still warm add the syrup.

Chill, and serve at room temperature.