Tray-Baked Kadaif | Baked Shredded Phyllo Dessert with Walnuts and Syrup

Put the kadaif in a large tray, separate any clumps with your fingertips, and cut it into 1 cm pieces with scissors. Melt the butter and let it stand for 3 minutes. Drizzle the clear butterfat over the kadaif and rub it in with your palms so every strand is coated. Squeeze a handful and release it; the butter is sufficient if it holds together without falling apart.

Spread half of the kadaif in an even layer over the bottom of a greased pan. Spread the walnuts, keeping them a finger-width from the edges; walnuts at the edge will darken in the oven. Add the remaining kadaif on top and level the surface.

Press down over the entire pan with the heel of your hand, especially around the edges, compacting the two layers into one. If the kadaif is not pressed down, the bottom layer will not sit against the oven-heated pan and will remain pale and doughy. Shake the pan; the kadaif should move as one piece.

Bake on the bottom rack of an oven preheated to 180°C / 355°F for 30 minutes, then on the middle rack for 15 minutes. Lift an edge with a spatula and check the underside; it should be the same golden color as the top. As soon as it comes out of the oven, ladle the cooled syrup over it, moving from the edges toward the center, and wait until the sizzling stops.