TRADITIONAL BAKLAVA

Mix egg, water, milk, oil, and Selva flour. Knead for 7–8 minutes until dough forms. Divide into balls. Roll out each dough ball using starch. Place baking paper or plastic wrap between sheets and rest overnight in the fridge. The next day, roll each sheet out very thin. Trim edges for a neat appearance. Sprinkle walnuts over a sheet, roll using a rolling pin, gather from both ends, and remove the pin. Arrange in a tray. Melt butter and oil together and pour over. Bake in a preheated oven at 170°C for 30 minutes, then reduce to 150°C and bake for another 20 minutes. For the syrup, boil sugar and water, add lemon juice, boil 5 minutes more. Pour hot syrup over cooled baklava. Let it absorb and serve.