Recipe
Preparation
Combine all the ingredients and knead until a soft dough is formed. Shape the dough into walnut-sized balls (about 30–40 pieces), place them on a floured tray, cover with a clean cloth, and let them rest for 2–3 hours.
First, roll out 15 of the dough balls into very thin sheets, as thin as phyllo dough, and stack them on top of each other. Sprinkle ground walnuts over the 15th sheet. Roll out the remaining 15 dough balls in the same way, stack them, and create a total of 30 sheets. Cut the layered dough into squares with 3 cm intervals. Place coarsely ground walnuts in the center of each square, fold into a triangle shape, and arrange them on a baking tray.
Melt the butter, mix it with the oil, and pour it over the baklava. Bake in a preheated oven at 180°C.
Preparing the Syrup
Mix the sugar and water, and simmer over low heat for 20 minutes until it becomes clear and reaches a syrupy consistency. Just before removing it from the heat, add 2–3 drops of lemon juice. Let it boil for another 5 minutes, then turn off the heat and allow the syrup to cool. Pour the cooled syrup over the warm baklava. Your Gordion Muska Baklavası is now ready.
This baklava is traditionally prepared for special occasions such as weddings, engagement visits, Hıdırellez celebrations, and religious holidays.