Sivrihisar Amulet Baklava Description and Distinguishing Features of the Product: Baklava is a widely produced and well-known dessert throughout our country. One of the variations of baklava made in different ways in various regions is the Sivrihisar Muska Baklava. Sivrihisar Muska Baklava is similar to the familiar baklava in terms of ingredients and preparation, but it stands out with its distinctive features such as shape (structure, form, appearance), and presentation. The recipe for Sivrihisar Muska Baklava has been passed down for many years as a regional dessert taught by mothers to their daughters and daughters-in-law. Baklava is prepared by folding very thin layers of dough with walnuts in a triangular shape, then baking it. After baking, room temperature syrup is added to the baklava dough, which is also at room temperature.Sivrihisar Muska Baklava can be consumed in two forms: with syrup and without syrup. Although the production method is the same, the difference between with syrup and without syrup lies in the way it is consumed, taste preferences, and habits. Preparation of the Dough (For 15 Pieces of Dough): A soft dough for Sivrihisar Muska Baklava is prepared using special-purpose cake and pastry wheat flour. During preparation, sifted flour (250 g + 100 g), 3 medium-sized eggs (53-62 g each), olive oil (85 g), yogurt (100 g), water (100 g), and salt (10 g) are added and mixed. The dough is prepared to a soft consistency without sticking to the hands. All ingredients for the dough, except for 100 grams of flour, are mixed at once. Then, the remaining 100 grams of flour are gradually added once the mixture becomes homogeneous, ensuring that the dough does not stick to the hands. The prepared dough is immediately divided into 10 pieces (each weighing 80-90 grams), lightly coated with flour, placed on a tray, and left to rest for 8 hours in a cool environment at 15 °C, covered with a cloth.After resting, the dough is rolled out individually using a rolling pin to form circles with a width of 90 cm and a thickness of 0.05 mm, using approximately 500 grams of flour. Each rolled-out dough is laid separately to avoid overlapping. Once all 10 sheets of dough are rolled out, they are stacked on top of each other. They are then cut in a half-moon shape, resulting in a total of 20 layers of dough. The 20 layers are further cut into squares with a width of 4 cm. Each square is filled with walnuts, folded into an equilateral triangle without pressing, and arranged neatly in a baking tray with the folded sides touching. The muska-shaped dough, coated with melted butter, is baked in a preheated oven at 175°C for 30 minutes. After baking, it is cooled to room temperature. Once cooled, room temperature syrup is poured over the baked baklava.Walnut (Filling): 150 grams of thinly shelled walnuts are finely chopped with a knife. The walnut ratio in the baked baklava should be at least 15%.Butter (For Baking): 500 grams of clarified butter is heated. Syrup: 680 grams of sugar is boiled in 540 grams of water. After boiling for approximately 30 minutes over medium heat, 5 grams of lemon juice is added in the last five minutes to complete the preparation of the syrup. The syrup is then cooled to room temperature.Serving Style: Sivrihisar Muska Baklava is commonly made and served at the end of meals, when visiting or hosting guests, during social events such as engagements, weddings, holidays, religious celebrations, and iftar gatherings. The syrup is poured just before serving. The unserved portion is stored without syrup.Sivrihisar Muska Baklava can also be consumed dry during breakfast and with tea. To preserve the baklava, muska-shaped walnut pastries are coated with oil and baked, then stored for up to 3 months in a cool (15°C) and dry environment, covered with a cloth.Syrup-free Sivrihisar Muska Baklava can be eaten by hand. As for syrup-infused baklava, the open mouth of the triangular shape is aligned with the fork's side at a 90-degree angle, allowing it to be eaten without breaking apart.One portion of Sivrihisar Muska Baklava consists of at least 3 pieces served on a plate. Optional sides such as water, tea, or pickled cucumbers can be served alongside.