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• Baku baklava - Premium wheat flour - 240 g, ghee - 60 g, whole milk - 80 g, egg - 1 pc., Yeast - 8 g, peeled almonds or nuts - 200 g, sugar - 200 g, saffron - 0.4 g, vanilla - 0.2 g, honey - 20 grams. The dough is rolled 0.5 mm thick. The surface is oiled, the dough is poured out and the ingredients are laid on top of a thickness of 3-4 mm. After pouring out the second layer of dough, everything is oiled and the ingredients are laid out as well. The procedure continues until reaching 8-10 layers. After the baklava, is cut into rhombuses 10x4 cm, smeared with egg yolk mixed with saffron oil on top. Half a walnut or pistachio is placed in the middle of each baklava. You need to cook for 35-40 minutes at a temperature of 180-200 degrees. 15 minutes before fully cooked, pour syrup or honey on top.
• Sheki baklava - Rice flour - 280 grams, sugar - 420 grams, peeled nuts - 140 grams, citric acid - 1 grams, coriander seeds - 2 grams, cardamom - 0.5 grams, saffron - 0.2 grams. The dough is prepared by adding 120 ml of water to the rice flour. Spread dough with specially made heated dishes and make noodles out of it. The peeled nut is ground, mixed with ground coriander seeds and cardamom. The copper tray is smeared, 8 pieces of dough noodles are stacked on top of each other and ingredients are added. Top laid out 5 pieces of noodles and it is given a round shape. The surface of the baklava with saffron is square. Within 15-20 minutes, both sides are fried on coal. Top is covered with hot syrup from sugar, citric acid and 100 ml of water. Baklava infused for 8-10 hours so that the syrup is completely soaked.
• Ganja baklava - For dough: wheat flour of the highest grade - 300 g, salt - 3 g, 1/2 egg; for the filling: almonds - 180 grams, granulated sugar - 180 g, cinnamon - 3 g; for syrup: sugar - 160 g, honey - 40 g; for the surface: oil - 40 grams, 1/2 egg. Roll out the dough with a thickness of 1-3 mm and lay on a sheet of buttered. On top of the dough is greased with melted butter and the second layer of dough, greased with butter, is placed on top. Every 3 layers on top fit 4-5 mm filling. Ganja baklava consists of 23 layers, thus fit 18 layers of dough and 5 layers of filling. Before laying in the oven, baklava is cut into rhombuses and smeared with egg on top. Baklava prepares 2 times for 30-35 minutes at a temperature of 180-200 degrees. After 10-12 minutes after loading into the oven, the sheet is removed and covered with syrup on top. Syrup is made from sugar and honey. Baklava, covered with syrup, remains in the oven until fully cooked.

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