Kadayif

Kadayıf is a Turkish dessert served after meals or in religious holidays. It is made using tel kadayif (a kind of shredded filo dough), (usually) pistachios and syrup.

Preparation
INGREDIENTS

500 grams Tel kadayif

200 grams butter

1/2 cup of pistachio nuts

1 cup of finely ground pistachios

2.5 cups of granulated sugar

2.5 cups of water

1 teaspoon freshly squeezed lemon juice

First, prepare the dessert sherbet. After mixing the water and powdered sugar you put into the pot, let it boil over low heat.

After it starts to boil, add lemon juice to the sherbet mixture that you cook for 15 minutes on low heat and remove it from the stove after 2-3 minutes. Leave it in a separate place to cool.

Place the string kadayifi in a flat tray. Open the kadayıfs after opening and ventilating by hand.

Melt the butter over low heat. Lubricate the tray you will use and leave the remaining butter on the edge to warm. Sprinkle all the pistachios on the greased baking sheet.

Cover the bottom of the greased and pistachio-coated baking sheet with half of the kadayıfs you have opened. Meanwhile, sprinkle the kadayifs little by little and make them stick to the butter. Press it with a tray to squeeze it well.

Sprinkle the finely ground Pistachios inside the tray to cover the kadayifs.

Add the remaining kadayıf little by little. Cover the peanuts by pressing on them for jamming. Grease the dessert with the remaining melted butter.

Bake pistachio kadayifi in a preheated 200 degree oven until golden brown. Carefully turn over the top browning dessert and fry the other side for about 10 minutes.

Kadayif, which is browned on both sides like pomegranate, leave for 2 minutes to warm. Bring cold sherbet a little over the hot dessert.

Serve the kadayifi, which absorbs the syrup, after slicing it. Share it with your loved ones.