The baklava is a specialty that adorns the table of every Christian family during Christmas Eve dinner. The baklava is also the major dish in the Islamic feast of Ramadan Bairam when the guests are treated, and was once part of any family celebration or a Feast day of a Saint.
The nuts are chopped. The semolina is fried with the vanilla sugar and the finely ground saks. Prepare round tin with No. 36. Sprayed with oil and the filo pastry placed on top of one another. On each filo sheet put oil and semolina, and every second sheet put oil, semolina and nuts. The last few layers are left without nuts. Once you lay down all the filo sheets cut them in a form of diamond or baklava. The baklava covered with aluminum foil and baked in a preheated oven for 1 hour. The foil is removed after half hour of baking. After baking, the baklava is left to cool. The sorbet is prepared with 2 kg. of sugar and 1 liter of water. Add vanilla sugar to the mixture and by the end, finely cut circles of lemon. The sorbet is ready when it starts to create foam. When the baklava is fully chilled the hot sorbet is poured over it and put aside to chill before serving it.