Sivrihisar Amulet Baklava Description and Distinguishing Features of the Product: Baklava is a popular and commonly made dessert across our country. Among the many regional variations, Sivrihisar Muska Baklava is one unique type. While it shares similar ingredients and preparation methods with traditional baklava, it distinguishes itself through its unique shape (structure, form, and appearance) and presentation style. The recipe for Sivrihisar Muska Baklava has been handed down through generations, taught by mothers to their daughters and daughters-in-law as a cherished regional dessert. The baklava is made by folding ultra-thin dough layers with walnuts into a triangular shape and then baking it. Once baked, syrup at room temperature is poured over the baklava, which is also kept at room temperature. Sivrihisar Muska Baklava can be enjoyed in two ways: with syrup or without syrup. Although the preparation process remains the same, the difference lies in how it is consumed, individual taste preferences, and customary habits. Dough Preparation (for 15 pieces): A soft dough specific for Sivrihisar Muska Baklava is made using cake and pastry wheat flour. The process involves mixing sifted flour (250 g + 100 g), 3 medium eggs (53-62 g each), olive oil (85 g), yogurt (100 g), water (100 g), and salt (10 g). The dough is kneaded to a soft texture that does not stick to the hands. Initially, all ingredients except 100 grams of flour are combined, then the remaining flour is gradually added after the mixture becomes smooth to ensure the dough’s non-stick consistency. The dough is then divided into 10 portions (each weighing 80-90 grams), lightly dusted with flour, placed on a tray, and covered with a cloth to rest for 8 hours in a cool environment at 15 °C. After resting, each portion is rolled out individually using a rolling pin to create circles approximately 90 cm in diameter and 0.05 mm in thickness, using around 500 grams of flour in total. The rolled sheets are placed separately to prevent sticking. Once all 10 sheets are prepared, they are stacked, then cut into a half-moon shape, producing 20 layers. These layers are further sliced into 4 cm squares. Each square is filled with walnuts, folded gently into an equilateral triangle without pressing, and arranged carefully on a baking tray, with the folded edges touching each other. The muska-shaped dough, brushed generously with melted butter, is baked in a preheated oven at 175°C for 30 minutes. After baking, it is allowed to cool down to room temperature. When fully cooled, syrup at room temperature is drizzled over the baked baklava. Walnut Filling: 150 grams of finely chopped, thinly shelled walnuts are used. The walnut content in the finished baklava should be at least 15%. Butter for Baking: 500 grams of clarified butter is warmed for use. Syrup Preparation: 680 grams of sugar is boiled with 540 grams of water. The mixture is simmered for about 30 minutes on medium heat. During the last five minutes, 5 grams of lemon juice is added to finalize the syrup, which is then cooled to room temperature. Serving Suggestions: Sivrihisar Muska Baklava is traditionally prepared and served at the end of meals, during visits or when hosting guests, as well as at social occasions like engagements, weddings, holidays, religious festivals, and iftar meals. The syrup is added immediately before serving. Leftover baklava is stored without syrup. It can also be enjoyed dry, especially for breakfast, paired with tea. To keep the baklava fresh, the muska-shaped walnut pastries are coated with oil and baked, then stored for up to 3 months in a cool (15°C), dry place, covered with a cloth. The syrup-free version of Sivrihisar Muska Baklava is eaten by hand, while the syrup-soaked one is eaten by holding the open triangular edge perpendicular (90-degree angle) to the fork to prevent it from breaking apart. A typical serving consists of at least 3 pieces arranged on a plate. It is often accompanied by optional sides such as water, tea, or pickled cucumbers.