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Baklava

Ingredients Wheat flour-240g Butter-60g Milk-80g Egg-1 Yeasts-8g Walnuts-200g Sugar-200g Vanila-0.2g Saffron-0.4g Honey-20g

Cooking Prepare the dough and filling as you do it for shaker- bura. Roll the dough 0.5 mm thick. Put a sheet of dough on a greased tray, spread a 3-4 mm layer of filling over it and cover with another sheet of dough,grease the dough and spread a layer of filling. Continue in this way until you have 8-10 layers. Cut pakhlava into diamond-shaped pieces of 1OX4 cm and brush with egg yellow mixed with saffron. Place half of a nut kernel or pistache in the middle of each piece and bake for 35-40 minutes at a temperature of 180-200 'C. Glaze pakhlava with syrop or honey 15 minutes before it is ready.

Gogal

Ingredients Wheat flour-250g Milk- Yeast-10g Butter-50g Spices-15g Pepper/salt-15g Turmeric-20g

Cooking Made a dough out of wheat flour, yeast, milk and water. Leave it for an hour. Roll into sheets, butter and pile 9-11 layers. Cut into squares. Stuffing:melt some butter, roast albumen, salt, spices in it, beat up and mix with flour. Coat surface with beateb up yolk with saffron, sprinke with poppy-seeds and bake at 234- 240°C during 20-25 minutes.

Halva

Ingredients Wheat grains-l00g wheat flour-500g Butter-100g Doshab(must)-200g Walnuts-100g Aanise-2g Pepper-Ig Cinnamon-2g

Cooking Malt the wheat grains. The malt should be yellow and not green. Put the malt through the mincer, strain the mass and use the strained juice to make dough. Boil the dough in a big pan on a slow fire, stirring continuously and adding butter so that it does not stick to the bottom. Boil the dough for not less than four hours. At the end add crushed walnuts, spices and doshab and mix thorough- ly. Give thus prepared halva the shape of a meat-ball.

Mutekke

Ingredients Flour-500g Eggs-2 Butter-100g Milk-200ml Yeast-10g Sugar-50g Apricot jam-150g Walnuts-200g Vanila Salt

Cooking Dilute yeast in a small quan-tity of warm milk, add egg, salt, sugar powder, 50 gr of melted utter, mix and add flour. Knead for 15 min. Put the dough in warm place for 1,5 hour. Grate walnuts,add sugar and jam. Roll dough into 4-5 mm thick sheet, cut into triangles. Put the stuffing and roll up. Bake in hot oven for 10-15 minutes. Cool ready articles and powder with sugar.

Sheker Bura

Ingredients Flour-240g Butter-60g Milk-80g Egg-1 Yeasts-8g Almonds or other nuts-200g Sugar-200g Cardamon-0.4g Salt to taste.

Cooking Warm the milk, add yeasts, salt, egg, butter and sieved flour and make a dough. Leave the dough to stand for 1 -1.5 hours, divide it into 30g balls and roll into small round pieces 2 cm thick. Put the filling in the middle of each round piece, fold up and plait the edges. Decorate with an ornament and bake for 30 minutes at a temperature of 160-180C. To make the filling, grate shelled roasted walnuts and mix with sugar in a ratio of 1:1.

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