Walnut Lokum
Yeast, salt, half a glass of oil, milk or yogurt are mixed into the flour and enough water is added, the dough is kneaded, rested for 20 minutes and left to ferment. The ground walnuts, oil and sugar are mixed thoroughly. The fermented dough is rolled out with a rolling pin or by hand into a thick phyllo with a diameter of 45-50 cm and laid out on the prepared inner phyllo. It is folded from one end and rolled, and the pieces are cut at 4-5 cm intervals, dipped in oil on a greased baking tray, removed and placed in an adjacent order. It is baked in a preheated oven at 160-180 degrees for 30-35 minutes until golden brown. It is served warm or cold.
