Ingredients (Serves 6)
2 eggs
1 cup yogurt 
2 cups plain butter
1 packet baking powder
½ lemon juice
½ kg crushed walnuts 
1 packet of flour

Sherbet
3.5 cups of sugar
1 teaspoon of lemon juice 
2 cups of water

Preparation
Sherbet preparation: Sugar and water are boiled in a pot, a teaspoon of lemon juice is added and left to cool, and the syrup is made.
In a tray, place two eggs, a tea glass of oil, a tea glass of yogurt, a packet of baking powder, lemon juice and flour The dough is kneaded to the softness of an earlobe and a walnut-sized ball is made. After rolling out the starch to the thickness of the baklava dough, a layer of yufka is laid out and walnuts are sprinkled inside and wrapped around the rolling pin and bent. While the dough is on the rolling pin, it is folded with two hands from both sides towards the middle of the rolling pin and after rolling the rolling pin, it is divided into five-six cm long slices and placed on a greased tray. After melting a tea glass of plain butter and pouring it on it, it is baked in a preheated oven at 170 degrees until it turns pink. After removing from the oven, pour cold syrup over it, and optionally garnish with pistachios and serve.

*In Urfa, hirtlek is the name given to throat. This name may have been given because the dessert resembles the concave shape of the throat.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN