• 2 1/2 cups flour – di’-ee’
• 1 cup yoghurt – za-ba-dee
• 2 tbsp yeast – kha-mee-ra
• 1/2 tsp baking powder – bay-king bow-da
• 2 cups sugar – su-kar
• 1/4 tsp cinnamon – ir-fa
• 1 tsp vanilla – va-nil-ya
• 2 tbsp honey – a-sal
• 1 cup warm water – ma-ya
• oil for frying – zeit
• In a deep pan, stir sugar and cinnamon, vanilla, honey and one cup of water to a boil. Reduce heat and leave to simmer for five minutes until the mixture becomes sugar syrup. Leave to cool.
• In a bowl, dissolve the yeast in warm water and leave to cool. Add the yoghurt and mix well. Add the flour and baking powder and mix well with a wooden spoon until a batter is formed.
• Cover with a moist cloth and leave the batter to rise in a warm place for three hours until it has increased in volume. Mix the batter with a wooden spoon three to four times during the rising process.
• Heat the oil on high heat in a deep pan. With a wet teaspoon take a small quantity of the batter and place it in the oil to form a small ball. Turn the baklava frequently until they become golden in colour on all sides. Remove from heat and place in the cold sugar syrup. Repeat the process until the dough is finished.
• Serve warm or cold.