1.5 kg flour, 1 kg sugar, 1 kg honey, 0.5 kg toasted semolina, 100 g starch, 1 kg butter
Knead the dough, which is rolled out into individual thin crusts with a rolling pin. They are arranged in a tray on top of each other, sprinkled with toasted semolina, and a piece of butter is placed on each crust. No semolina is placed between the last three crusts. The baklava is cut into pieces with a sharp knife. Drizzle with melted butter and bake. Make a syrup of sugar and honey in a saucepan and pour it over the baklava.
flour, salt, water, fat, cheese, eggs, rice, milk
Knead a soft dough, which is divided into balls and each of them is rolled out into a thin crust with a rolling pin. The crusts are stacked on top of each other, with fat sprinkled between them and stuffed with eggs and cheese. Boiled rice and a little fresh milk can be added to this stuffing. Bake in a preheated oven.
The ripe grapes are crushed until they release their juice (must, must). Put in a pot, add ashes and boil. Remove from the heat and allow to settle and cool. Then transfer to a pan and boil again until thickened. The finished honey is stored in a pot. It is eaten with porridge or sweetened with oshav, baklava, halva, etc.