Tavas Baklava Product Description and Distinctive Features: Tavas Baklava is a sweet, syrup-soaked pastry traditionally crafted using distinctive techniques and ingredients. It is typically made through a collaborative effort during engagement celebrations, henna nights, weddings, and festive gatherings—essentially, on all meaningful occasions. It is traditionally recommended to be enjoyed by eating with your hands. Essential Tools and Utensils Used in the Preparation of Tavas Baklava: • Sini (Traditional baking tray) • Yastıgeç (Wooden shaping board) • Oklava (Rolling pin) • Bakır Leğen (Copper mixing basin) • Isran (Tool for cutting dough) Sini (Tray) The sini is crafted from embossed and tinned copper, featuring an 80 cm diameter and a 5 cm depth. Yastıgeç (Wooden Board) The yastıgeç is made from walnut, beech, or pine wood, generally measuring 75x75 cm with a thickness of 3 cm. It is formed entirely from the trunk of the tree. A 10 cm handle, made from the same wood, is attached to one side. After each use, it must be hung by the handle. Laying it flat or leaning it against a wall can cause moisture-related warping. Hanging allows excess moisture to drain properly, prolonging its durability. Oklava (Rolling Pin) The oklava is a rolling pin made from pine, beech, or walnut wood. It is approximately 1 meter in length and 2 cm thick. After use, it should be hung vertically to prevent warping. Bakır Leğen (Copper Basin) The bakır leğen is a tinned copper basin with a diameter of 80 cm and a depth of 15 cm. It is primarily used for kneading the pastry dough, and its exterior features traditional carved designs. Isran (Dough Cutting Tool) The isran is usually made of iron, but sometimes also from juniper, pine, or other types of wood. It is used to cut the dough into small sections—called “tops”—which are layered between sheets of baklava dough. Techniques and Special Ingredients Used in Making Tavas Baklava: • Urga flour • Urgalama Urga Flour This custom blend includes: • 1 kg of baklava wheat flour • 100 grams of bran flour • 200 grams of barley flour Preparation of Urga Flour The mixture of 1 kg wheat flour, 100 grams bran flour, and 200 grams barley flour is added to a basin in stages and hand-mixed for 5 minutes. Urgalama Urgalama is the process of evenly sprinkling 35–40 grams of urga flour between each layer of baklava dough. This prevents the sheets from sticking together during the rolling process. Production Method: Preparing the Dough for Tavas Baklava: In a copper basin, combine 2 kg of baklava flour with 100 grams of salt. Gradually add 700 grams of water and knead the mixture thoroughly for 10–15 minutes until the dough reaches a soft, elastic consistency. Once kneaded, cover the dough completely with a damp cotton cloth and let it rest for 30 minutes. After resting, divide the dough into 40 equal portions of approximately 70 grams each using the isran (dough cutter). Rolling and Layering the Dough: Using the urgalama method, roll each 70-gram dough piece on the wooden board. After rolling, brush each layer with 10 grams of oil—you can use flower oil, corn oil, or sesame oil. For the first four layers, do not add any walnuts. Beginning with the fifth layer, continue rolling and oiling each sheet using the same technique, and sprinkle 80 grams of crushed walnuts between layers until the 35th sheet. From the 36th to the 40th layer, again apply oil but do not include walnuts. Once all layers are assembled, slice the baklava into pieces approximately 8x4 cm in size. After cutting, apply a final layer of oil and allow it to rest for 15 minutes before baking. Baking the Tavas Baklava: Place the prepared trays into a traditional wood-fired oven known as a kara fırın (black oven), fueled with oak wood. Bake the baklava for 25 to 30 minutes. Once out of the oven, allow it to cool at room temperature for 1 hour. Preparing the Syrup: Ingredients: • 3.3 kg of sugar • 3 kg of water • 1–2 drops of lemon juice Start by boiling 3 kg of water in a copper pot. Once boiling, add the sugar and continue to cook over an oak wood fire until the mixture thickens to a syrupy consistency. Add a few drops of lemon juice to prevent crystallization. After boiling for approximately 10 minutes, pour the hot syrup over the cooled baklava. Let the baklava absorb the syrup and rest for 24 hours. After this resting period, Tavas Baklava is ready to serve.