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Tel Kadayif

Tel Kadayif


225gr Shredded Dough
125ml melted unsalted Butter
2 tablespoons of Milk
82gr roughly ground Pistachio Nuts
For the syrup:
380ml of Water
338gr of Sugar
1 tablespoon of Lemon Juice

How to prepare

You will also need a 3lt ovenproof dish
Preheat the oven to 190˚C.
For the syrup place the water and sugar in a pan, bring up to a boil and boil for 5 minutes.
Reduce the heat and simmer for 15 minutes, turn the heat off and stir in the lemon juice.
Place the dough in a food processor and pulse a few times.
Oil the inside of the oven dish with butter and add the rest to the milk in a small bowl.
Place half of the dough evenly in the oven dish and press down with the palm of your hand.
Drizzle on half of the buttermilk mixture and spread with a brush.
Sprinkle the pistachios evenly on top.
Spread the rest of the dough over and press again using your palm.
Drizzle on the remaining buttermilk and again spread using a brush.
Place the dish on the centre shelf and bake until the top turns a light golden colour.
Remove from the oven and immediately pour on the lukewarm syrup evenly all over.
Cover the dish using the oven tray and leave to stand for 20 minutes.
The dish can be served warm or cold topped with cream and a sprinkle of pistachio nuts.

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