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      <h1>Baklava</h1>
      <img src="images/tuerkiye-dessert.jpg" alt="Baklava" style="max-width: 100%; height: auto; border-radius: 10px; margin: 20px 0;">

      <p>Baklava is a classic pastry most famously associated with Türkiye, though it’s also beloved across the Middle East, the Balkans, and parts of the Mediterranean. It’s built from layers of paper-thin yufka or phyllo dough, brushed generously with butter, and filled with finely chopped nuts — often pistachios or walnuts. Once baked to a crisp, golden finish, it’s soaked in a fragrant syrup made from sugar, honey, and lemon, giving it its signature glossy look and sweet, delicate chew.</p>

      <p>In Turkish cuisine, baklava holds a special place. Cities like Gaziantep are renowned for their mastery of the craft, especially versions made with bright green pistachios. It’s a dessert tied closely to hospitality, festive occasions, and centuries of culinary tradition from the Ottoman era.</p>

      <p>The combination of flaky layers, rich nuts, and aromatic syrup makes baklava both luxurious and comforting — a true icon of Turkish sweets.</p>

      <h2>Ingredients</h2>
      <ul style="list-style: disc; padding-left: 20px; max-width: 700px; margin: 0 auto 20px; text-align: left;">
        <li>150 g Hazelnuts, chopped (and/or walnuts)</li>
        <li>100 g Almonds, ground (peeled)</li>
        <li>75 g Pistachios, chopped</li>
        <li>200 g Sugar</li>
        <li>0.25 TL Cinnamon powder</li>
        <li>250 g Butter</li>
        <li>450 g Filo pastry</li>
        <li>125 ml Honey</li>
        <li>150 ml Water</li>
        <li>0.5 Lemon(s)</li>
        <li>Butter for the mold</li>
      </ul>

      <h2>How to Make It</h2>
      <ul style="list-style: disc; padding-left: 20px; max-width: 700px; margin: 0 auto 20px; text-align: left;">
        <li>Mix almonds, walnuts, hazelnuts and 50 g of pistachios with 4 tablespoons of sugar and the cinnamon powder. Melt the butter and allow to cool. Grease an ovenproof baking dish with butter and preheat the oven to 200 °C top/bottom heat or circulating air 180 °C.</li>
        <li>Place all the dough sheets on top of each other. Place the oven-proof baking pan on the dough leaves in reverse, cut once around the mold with a sharp knife.</li>
        <li>Brush the cut-out dough leaves with butter and place them in the mold one after the other. After approx. 5 leaves of dough, spread about 1/3 of the nut mixture on top. Repeat layers and finish with dough sheets. Cut into diamond or rectangular shapes and brush with remaining butter.</li>
        <li>Bake in the hot oven approx. 25 minutes until golden brown.</li>
        <li>While baking, cook water with honey and remaining sugar for 10 minutes to make syrup. Stir in a splash of lemon juice and let cool.</li>
        <li>Remove the baklava from the oven, let sit for 5 minutes, then pour over the syrup. Sprinkle remaining pistachios and let cool further.</li>
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