A local dessert from Kastamonu made by toasting shredded kataifi pastry in butter, layering it with walnuts, and soaking it in syrup. Its short stovetop cooking time makes it a practical alternative to oven-baked kataifi.
Boil the sugar and water for 10 minutes, until thickened. Add the lemon juice and let the syrup cool.
Melt the butter and cook the shredded kataifi over medium-low heat, stirring to separate the strands, for 12–15 minutes, until golden and crisp.
Spread half the toasted kataifi in a serving pan. Sprinkle with the walnuts and cover with the remaining kataifi.
Pour the cold syrup over the hot kataifi and let it rest for 15 minutes.
Cut into portions and serve.
Store covered at room temperature for up to 2 days. The kataifi will gradually lose its crispness.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
