Devrek baklava has been known by the local people for over 100 years and is especially consumed by the locals at weddings, holidays and special days. The most important feature that makes white baklava different from other baklava is that it is white in color as stated in its name. The answer to the question "the only difference is my color" is hidden in its taste. For those who do not know and taste it, although its appearance is perceived as raw (uncooked) in the first place, the secret that makes baklava interesting and different from the others is hidden in the long and laborious process of cooking.

White baklava, the product of a long and hard labor, consists of 55 pieces of dough for each tray, and the fact that the doughs are dried slightly and arranged on trays are among the other interesting features of the baklava. 5 of the dried doughs are placed on a tray and crushed walnuts are sprinkled on it. This process is repeated until 54 meringues are finished. Then, 1 piece of cloth left over the doughs in the tray is opened and placed without drying. With the oven door open, it is cooked for 4-5 hours without frying. When the dough and sherbet meet hot, white baklava is prepared.

For baklava lovers, it leaves an interesting and different taste on the palate. White baklava has been registered as a geographical indication in 2020. Ingredients: 3 eggs 3 tablespoons yoghurt half liter milk 100 g margarine walnuts A pack of starch flour For a lemon sherbet: 3 kg sugar 2 liters of water 1 lemon juice, Preparation: After mixing the ingredients, a dough that will not stick to the hand by adding flour obtained. 55 pieces of dough are made and left to rest between the cloths for 15-20 minutes. Then, the dough is spread with a rolling pin in the size of a dough by sprinkling starch on it. Opened doughs are slightly dried. The bottom of a large tray is greased. 5 of the dried filo pastries are placed on a tray and crushed walnuts are sprinkled on it. This process is repeated until 54 meringues are finished. Then, 1 piece of cloth left over the doughs in the tray is opened and placed without drying.

The dough is cut into a lozenge shape with a knife, and the melted margarine mixture is sprinkled with a spoon. It is cooked in the oven without browning. While it is slightly warm, its syrup is poured. Thus, white baklava is prepared.