Bartin White Baklava Product Description and Distinctive Features: Bartın White Baklava is a dessert made with a filling of walnuts and starch. It is prepared by completing the preparation, cutting it into equal rectangles, allowing it to dry overnight, and then baking it for 2-3 hours the next day after drizzling melted butter on top to prevent browning.Until about 100 years ago in Bartın, almost every house had small ovens in their gardens used to bake bread, and the special dessert of the region, Bartın White Baklava, was made in these ovens. As a cultural and economic value of the region, the production of Bartın White Baklava continues in the same way today, forming a connection between the region and its fame. Production Method: Ingredients: For the dough: - 1 kg wheat flour - 3 eggs - 200 ml (1 cup) milk - 50 g yogurt (preferably) - 200 ml (1 cup) water - 50 g (1/2 cup) vegetable oil - 500 g butter - 200 g starch For the filling: - 600 g chopped walnuts - 200 g starch For the syrup: - 800 g (4 cups) sugar - 800 ml (4 cups) water - 1-2 drops of lemon juice Preparing the dough: First, a dough is obtained by mixing flour, eggs, milk, and vegetable oil until it reaches a consistency similar to the lobe of an ear. Yogurt can also be added to the dough mixture if preferred. After resting for 10 minutes, the dough is divided into mandarin-sized pieces, and using starch, the dough is rolled out to the thickness of baklava dough, so thin that you can read through it. Preparing the Filling: Mix 600 g of coarsely ground walnuts with 200 g of starch.In a greased tray, three layers of phyllo dough are placed on top of each other without adding the filling. The other rolled-out doughs are laid on a clean cloth to slightly dry. Starting from the fourth phyllo, a filling consisting of walnuts and starch is sprinkled between each layer, continuing this process until there are ten layers of phyllo remaining. The remaining ten phyllo sheets are placed on top of each other without adding the filling in between. Then, it is cut into equal rectangles and left to dry overnight. The next day, 500 g of melted butter is drizzled over the top. The butter should fill between the layers. Then, it is baked in the oven at 150°C - 175°C for 2-3 hours, preventing the top from browning. Preparing the Syrup: In a deep pot, 800 g (4 cups) of sugar and 800 ml (4 cups) of water are added. Stirring continuously over the stove for 30 minutes until the sugar dissolves. Then, after squeezing 1-2 drops of lemon juice and boiling for an additional 5 minutes, the stove is turned off. The syrup should have a thick consistency. The prepared syrup is left to cool.Once the baklava is removed from the oven and its initial heat has dissipated, pour the pre-prepared cold syrup over it, ensuring the syrup is absorbed.It is ready to be served after cooling.