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Baklava

Asia › Turkey
serves 12 1 hr 30 min Hard 10 versions
Meat-free Vegetarian For Guests Iftar Holiday Table Baked
Baklava tarifi
Sakaman · CC BY-SA 4.0

Deve Tabanı Baklava (Camel's Foot)

One of 10 versions of Baklava. The table below shows how their ingredients differ.

Ingredients

Servings 12 people
  • For the dough
  • 1 tea glass (100 ml) olive oil
  • 2 tea glass (100 ml) water
  • 2-3 drop lemon juice
  • 4 water glass (200 ml) flour
  • For rolling out
  • 1 packet cornflour
  • 1 tea glass (100 ml) flour
  • For the filling
  • 1 water glass (200 ml) ground walnuts
  • For the top
  • 250 gram butter
  • For the syrup
  • 2 water glass (200 ml) sugar
  • 1.5 water glass (200 ml) water

How to make it

Open in kitchen mode
  1. Make the syrup first: boil the sugar and the water, cook for 10 minutes, then take it off the heat and leave it to cool to lukewarm.
    10 min
  2. Mix the olive oil, the water and the lemon juice; add the flour a little at a time, whisking it in by hand.
  3. While the mixture is still loose, add flour until you have a dough that is not too stiff.
  4. Cover it with a cloth and let the dough rest for 20 minutes.
    20 min
  5. Tear 12 balls from the dough, each a little bigger than a walnut.
  6. Sprinkle the balls with the mixture of cornflour and flour.
  7. Roll each ball out with a rolling pin, helped along by the floured cornflour, so that it is a little larger than a shop-bought yufka sheet.
  8. Gather each sheet in from all four edges towards the middle and pinch it together.
  9. Put walnuts on the gathered middle and close it over from three sides towards the centre.
  10. Turn them gently onto a baking tray, with the closed side underneath.
  11. Pour the butter you have heated over them and put them in the oven.
  12. Take them out of the oven once they have turned pink.
  13. Once they are no longer piping hot, pour the lukewarm syrup over them, wait for it to soak in and serve.
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Baklava versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Classic base Cevizli Loku Chocolate Deve Tabanı Dry With apple With chestnut With dates With pistachios With walnuts
Ingredient Classic Cevizli Loku Chocolate Deve Tabanı Dry With apple With chestnut With dates With pistachios With walnuts
flour ✓ ✓ ✓ ✓ ✓ ✓ — — ✓ ✓
cornflour ✓ — ✓ ✓ ✓ ✓ — — ✓ ✓
egg ✓ — ✓ — ✓ ✓ — ✓ ✓ ✓
walnuts ✓ ✓ ✓ ✓ — — — ✓ — ✓
butter — — ✓ ✓ ✓ ✓ — — ✓ —
lemon juice ✓ — ✓ ✓ — — — — ✓ ✓
salt — — — — ✓ ✓ — — ✓ ✓
oil — ✓ ✓ — — — — — — ✓
lemon ✓ — — — — ✓ — — — —
margarine ✓ — ✓ — — — — — — —
olive oil ✓ — — ✓ — — — — — —
pistachios — — — — ✓ — — — ✓ —
puff pastry — — — — — — ✓ ✓ — —
yoghurt ✓ — ✓ — — — — — — —
apple — — — — — ✓ — — — —
chocolate — — ✓ — — — — — — —
cinnamon — — — — — ✓ — — — —
cocoa — — ✓ — — — — — — —
dates — — — — — — — ✓ — —
ground pistachios — — — — — — ✓ — — —
marron glace — — — — — — ✓ — — —
milk — — — — — ✓ — — — —
pistachios — — — — — ✓ — — — —
sultanas — ✓ — — — — — — — —
vinegar — — ✓ — — — — — — —
yeast — ✓ — — — — — — — —

Classic

serves 12 1 hr 45 min

Home baklava rolled from a dough made with yoghurt and olive oil. Lukewarm syrup over hot baklava.

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Cevizli Loku

serves 8 1 hr 20 min

A rolled baklava made from a yeasted dough, with no syrup. The filling is walnuts, raisins and sugar.

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Chocolate

serves 12 1 hr 40 min

A baklava with cocoa worked into both the dough and the cornflour, filled with walnuts and chocolate chips.

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Dry

serves 12 1 hr 35 min

Pistachio baklava baked with the excess fat drained off, which gives it a drier texture.

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With apple

serves 10 1 hr 55 min

A baklava in which grated apple and cinnamon take the place of the walnuts.

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With chestnut

serves 8 45 min

A quick baklava with a marron glace wrapped inside puff pastry. The syrup goes on cold.

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With dates

serves 8 45 min

A quick baklava made with ready-made puff pastry, without rolling out any sheets. The filling is dates and walnuts.

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With pistachios

serves 12 1 hr 30 min

Pistachio baklava of 12 sheets rolled from fine baklava flour. The syrup goes on piping hot the moment it leaves the oven.

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With walnuts

serves 12 1 hr 40 min

The classic walnut baklava, with the sheets rolled out at home. The syrup goes on lukewarm and the tray is covered so that it soaks in.

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