Combine all the ingredients into a dough in a deep bowl and knead. Allow to rest for at least one hour.

Divide the rested dough into equal balls weighing 65–70 grams.

Roll out each dough ball with flour and starch mixture.

Cut the dough in half after rolling out very thinly. Place a straight rolling pin on the round edge of the rolled dough and wrap the dough around the rolling pin. After wrapping, push the dough from the two ends to the middle of the rolling pin and gather them.  Carefully remove the wrapped dough from the rolling pin and cut approximately three cm-thick slices.

Place the sliced dough on the tray in rows. Repeat this process for all the dough and fully fill the tray. Take care to place the slices without flattening them too much.

Combine the melted warm butter, the melted warm margarine and the oil. Pour the fat mixture over the tray while still warm, just before cooling.

Bake at 180oC/350oF in the center of a fan oven operating with bottom heat and top heat for 40–45 minutes until the dough is nicely golden.

While the baklava is baking in the oven, place 3 cups of granulated sugar and 4 cups of water in a pot for the sherbet. Whisk the sugar into the water until it dissolves, before boiling. After boiling, squeeze the juice of half a lemon, boil for 2 more minutes and remove from the heat.

If you prefer to pour the sherbet hot, the Burma (twisted) baklava should be warm, so allow it to cool after coming out of the oven. Or you can pour cooled sherbet as soon as the baklava comes out of the oven. Allow to rest for at least 30 minutes to absorb the sherbet.