Every strand of kadayıf has to meet butter. Spread it into the tray as it comes and pour butter over, and the strands on top burn while those underneath stay doughy. Pulling the strands apart by hand and rubbing them with butter takes time, but the whole dessert is decided in that step.
Ingredients
For the dessert
For the syrup
Method
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Make the syrup
Boil the sugar and water for 15 minutes, add the lemon juice and cool.
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Separate the strands
Pull the kadayıf apart by hand in a wide bowl to separate the strands. Leave no clumps.
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Rub in the butter
Pour the melted butter over the kadayıf and rub it with your hands until every strand is coated. It takes 5 minutes.
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Lay the bottom layer
Spread half the kadayıf in the tray and press it down by hand.
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Scatter the walnuts
Spread the walnuts evenly.
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Close the top
Spread the remaining kadayıf over and press down.
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Bake
Bake at 180 degrees for 45 minutes, until the top is golden.
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Add the syrup
Pour cold syrup over the hot dessert and rest for 45 minutes.
Tips
- Butter every strand; the five minutes spent on that step decide the whole dessert.
- THE SYRUP RULE: the dessert hot, the syrup cold.
- Press the kadayıf down in the tray, as a loose one falls apart when sliced.
Nutrition
Values are per serving and approximate.