Tavas Baklava Product Description and Distinctive Features: Tavas Baklava is a syrupy pastry that is traditionally prepared with unique ingredients and methods through collective effort, especially during engagement ceremonies, henna nights, weddings, and festive occasions – in short, on all special days. It is recommended to be eaten by hand. Ingredients Used in the Making of Tavas Baklava: • Sini (Tray) • Yastıgeç (Wooden Board) • Oklava (Rolling Pin) • Bakır Leğen (Copper Basin) • Isran (Dough Cutting Tool) Sini (Tray) The tray is made of embossed and tinned copper, with a diameter of 80 cm and a depth of 5 cm.Yastıgeç (Wooden Board) Yastıgeç is made from walnut, beech, or pine trees, typically measuring 75x75 cm with a thickness of 3 cm. It is entirely crafted from the tree trunk, and it has a handle made from the same type of wood, measuring 10 cm in length. After using yastıgeç, it must be hung by its handle. If left leaning against a wall or placed horizontally on the ground, moisture from usage can damage the yastıgeç and cause deformation. Hanging it ensures that moisture drains downward, making it more durable and long-lasting. Oklava (Rolling Pin) The rolling pin, made from pine, beech, or walnut wood, is 1 meter long and 2 cm thick. After use, it should be hung on a wall to prevent deformation.Bakır Leğen (Copper Basin) The tinned copper basin has a diameter of 80 cm and a depth of 15 cm. It is used in the preparation of the pastry dough, and its outer edges feature carved motifs. Isran (Dough Cutting Tool) Isran is typically made of iron but occasionally produced from juniper, pine, and other types of wood. It is used to cut the dough into small pieces (tops) that will be used between the layers of baklava.Techniques and Special Materials Used in the Making of Tavas Baklava: • Urga flour • Urgalama Urga Flour • 1 kg baklava wheat flour • 100 grams bran flour • 200 grams barley flour Preparation of Urga Flour 1 kg wheat flour, 100 grams bran flour, and 200 grams barley flour are sequentially placed in a basin. They are mixed by hand for 5 minutes.Urgalama Urgalama refers to the even distribution of 35-40 grams of urga flour between the layers of baklava dough to prevent them from sticking together while rolling out the pastry. Production Method: Preparation of Tavas Baklava Dough: Mix 2 kg of baklava flour with 100 grams of salt in the copper basin. Add 700 grams of water to the mixture. Stir and knead the dough for 10-15 minutes until it becomes smooth. Cover it completely with a damp cotton cloth. Let it rest for 30 minutes. From the rested dough, cut 40 pieces of 70-gram portions using the isran (dough cutting tool). Rolling Out the Dough for Tavas Baklava: Roll out the 70-gram portions prepared on the wooden board using the urgalama technique. Grease each layer with 10 grams of flower oil, corn oil, or sesame oil. For the first 4 layers of Tavas Baklava, do not include walnuts. After rolling out and greasing the fifth layer using the urgalama technique, spread 80 grams of walnuts. Repeat this process up to the 35th layer. From the 36th to the 40th layer, again, spread without including walnuts. After completing the layering of Tavas Baklava, cut it into slices of approximately 8x4 dimensions. After the cutting process, apply oiling. Let it rest for 15 minutes after the oiling process.Baking Tavas Baklava: The trays of Tavas Baklava, once layered, are baked in wood-fired ovens referred to as "kara fırın" (black oven) with oak wood fire for 25-30 minutes. After removing the baklava from the oven, let it rest at room temperature for 60 minutes. Syrup for Tavas Baklava: Ingredients for the syrup: • 3.3 kg sugar • 3 kg water • 1-2 drops of lemon juice First, boil 3 kg of water in a copper pot. Add sugar to the boiling water. Boil the syrup on oak fire until it reaches the desired consistency, adding a few drops of lemon juice. After boiling for 10 minutes, pour the hot syrup over the rested baklava and let the baklava cool. After resting for a day, Tavas Baklava is ready to be served.