Kadaif
Description
The dish is prepared without unnecessary complications. Kadaif is made from unleavened dough in the form of very thin vermicelli. Therefore, the dough should be cut as thinly as possible and properly "fluffed up." Distribute the cheese as evenly as possible, since large lumps ruin the dessert. Cooling is an important step—the dessert's flavor is best revealed when served cold. The ready dessert can now be served.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Thaw the dough.
- 2
Step 2
Cut the filo dough into thin "noodles."
- 3
Step 3
Melt the butter and pour it over the cut dough. Mix thoroughly to ensure the butter soaks into all the dough.
- 4
Step 4
Take a pan or mold with sides (20-22 cm in diameter), grease with oil, and place half of the dough inside. Press down lightly.
- 5
Step 5
Evenly distribute the cheese on top.
- 6
Step 6
Cover with the remaining dough and gently press down. Preheat the oven to 180 degrees. Bake the kadaif for 40-45 minutes, until golden brown. If using a convection oven, baking time is 35 minutes.
- 7
Step 7
While the kadaif is baking, prepare the syrup. Mix sugar, water, and lemon juice. Boil over medium heat for 5 minutes after boiling, then cool.
- 8
Step 8
Remove the finished kadaif from the oven. Leave it in the pan.
- 9
Step 9
Pour the cooled syrup over the kadaif.
- 10
Step 10
Don't be alarmed if there's a lot of syrup. Leave it for 30 minutes and it will all be absorbed. Let the cake soak well and serve it completely chilled.
- 11
Step 11
Kadaif is ready.