Baklava

For the baklava, chop the pistachios, almonds and nuts very finely, preferably with a chopping knife. Sift the flour onto a work surface and quickly knead it with the yogurt, eggs, melted butter and water to form a smooth dough. Form the dough into a long roll, divide it into about two dozen slices and roll them out into rectangular sheets as thin as possible.

Butter a suitable baking pan well. Line with sheets of dough and sprinkle them with the chopped pistachios, almonds and nuts. Cover again with dough and continue in this way until everything is used up. Stop sprinkling the top sheet of dough. Drizzle dough with melted butter.

Pre-portion baklava into bite-sized rectangles with a very sharp knife and bake in a preheated oven at 170°C for about 30 minutes. Lift out and let cool well. Meanwhile, for the syrup, boil sugar with water until sugar is completely dissolved after about 5 minutes. (Add more water if needed).

Stir in lemon juice and pour syrup evenly over baklava. Allow to set thoroughly overnight. Just before serving, sprinkle freshly chopped pistachios over the Asian-style baklava.

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