Eid Mubarak! Get ready to make baklava at home! We are making famous pistachio-filled Turkish baklava "Havu Baklava" with an easy method! Please don't compare it with ready phyllo sheets. This recipe will probably be the best one to try with a basic skill to compete with the baklava masters who need more than 5 years to become a master. So let's make it!(To enter the free online baklava class as an Eid gift from me to you , just leave a comment behind the video about a recipe you tried or planning to try from my channel and say why you want to enter the online class. Note: The class will be made only if enough attendees register) I will share the results under this video and my social media Instagram soon) You can also enter for one giveaway in the Instagram Turkish Food Travel Thank you for supporting me with a cup of coffee or buy me a ticket: https://www.patreon.com/turkishfoodtravelIngredients For The Dough:1/2 egg (whisk lightly and use half of it)1/4 cup water1/4 cup milk1/4 cup vegetable oilless than 2 cups flour (preferable strong flour)1 tsp baking powderFor buttering the layers: 130gr. butter (melted and foams on top collected)200gr. to 250gr. pistachios (coarsely processed)For the syrup:2 cups sugar1 cup +1/4 cup waterAbout 200gr. Wheat starch, if you can't find her corn starchsmall lemon wedge + 1/2 tsp lemon juice30cm in diameter round pan (you can use rectangular too if you don't have round one)Here are my other baklava recipes from the channel:Easy Turkish Baklava Two Ways: https://youtu.be/ICOMWrE7KkMCream filled Baklava With Ready Phyllo Sheets: https://youtu.be/r8Z3sZA6b_wCrunchy Baklava Rolls With Hazelnuts: https://youtu.be/t3-IDkfFKrkPistachio Baklava Rolls Wth Phyllo: https://youtu.be/XKeM_aPUQRQHow To Make Star Shape Cut: https://youtu.be/hutF_E0kmqQTIPS FOR THE PERFECT BAKLAVATip #1: For baklava, the flour type with a protein content of at least 13% is preferred.Tip #2: Use only good quality wheat starch (or corn if you cant find it)between the layersTip #3: Separating the layers will create air between the layers tomake it more crunchy.Tip #4: Gently wrinkling the dough batch helps to separate the layersTip #5: Sprinkling very less amount of vegetable oil or butterbetween the layers will increase the rise of the layersTip #6: To prevent the phyllo layers from drying out, dont work in the air circulated kitchen. Keep the windows closed, dont use a fan, etc.Tip #7: Collect the white foams from the melted butter and dont use, they burn in the oven and create brown spots (or use unsalted ghee)Tip #8: Use a sharp knife and cut it with one move if possible so thelayers wont stick to each other.Tip #9: Pour hot butter over the baklava to help open the layers.Tip #10: Pouring the butter before cutting the second part helpsto cut easily without disturbing the phyllo sheets Tip #11: Boil the sherbet for about 10-15 minutes until it thickens.Check the last drops; they should be heavy, oozing.Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottomSUBSCRIBE https://bit.ly/3iirrRCFOLLOW ME FROM INSTAGRAM http://instagram.com/turkishfoodtravelMY WEBSITE http://www.turkishfoodtravel.com Facebook: https://fb.me/turkishfoodtravel Don't forget to subscribe and press the notification button: https://www.youtube.com/channel/UCwVIj-OqEjXNqKpItChRrMQ?sub_confirmation=1#baklava #pistachio #turkishfood