1 bread kadayif (ekmek kadayifi in Turkish)
6-7 glasses of warm water
For the syrup:
4 glasses of sugar
1/2 lemon juice
4 glasses of water
clotted cream (kaymak in Turkish)
How to prepare
In a saucepan boil the syrup and let simmer for 20 minutes.
Place the bread kadayif in a pan (5-6 cm larger than the kadayif). Add warm water and leave aside for 20 minutes. This will allow the kadayif to swell and soften.
Pour the excess water by pressing with a napkin from the top.
Pour the syrup over the kadayif and cook for 30-40 minutes on medium heat by turning the pan occasionally until the top becomes caramelised.
Remove from the heat and let stand aside for 15-20 minutes. Put the kadayif upside down to a serving dish.
You can serve the bread kadayif with clotted cream.
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