Put your sugar and water in a pot and start boiling. Make sure the sugar is dissolved in the water before the water starts to boil. After the water starts to boil, add the lemon juice.

Boil your syrup for about 30 minutes, until you have a thick syrup.

For the dough, put the yoghurt, oil, melted margarine and egg in our bowl. Pour the baking powder on it.

Put the lemon juice and vinegar on the baking powder to make it foam. After adding a pinch of salt, knead it by adding flour gradually.

It does not need to be a very hard dough. Divide the kneaded dough into 4 equal parts. Cover the divided dough with a damp kitchen cloth.

Take the first piece and roll it out so that it is not too thin. After opening, pour starch all over so that there is no empty space. (The more starch is abundant, the crisper the dough. If you put less starch, your dough will stick together and there will be no layers.)

Begin to fold the dough you starched like an envelope. Every time you fold the dough, don't forget to sprinkle starch on the folded place. You have to fold the dough into an envelope a total of eight times.

Put the starched and folded dough under a damp cloth and rest. Do the same for the other three pieces of dough. Put the dough under your damp cloth every time or your dough may start to dry.

After the folding process is over, take the first folded dough and roll it out as thin as you can with the roller. Put your oven tray on the dough you roll out and cut the dough into tray sizes. You can use a 12-inch round tray or a 12-by16-inch rectangular tray.

Roll out your two pieces of dough and place them on the tray and sprinkle your chopped walnuts on the tray.

Roll out the remaining two pieces of dough in the same way and put them on the tray.

Slice the baklava as you see in the pictures below or in a square shape.

Pour pure butter and vegetable oil on the sliced baklava. It is important to use pure butter so that your baklava does not burn while cooking.

Bake your baklava in the oven that you preheated to 160 °C/320 °F until they are browned. The cooking time can take up to 80-90 minutes.

In order for the baklava to absorb the sherbet well, both the baklava and the sherbet must be cold. After the baklava is completely cooled, pour cold sherbet on it.

After 5-6 hours, your baklava will be ready for service.