A dessert that has come down to us from palace cuisine, notable for its texture, prepared by soaking special leavened bread thoroughly in syrup and topping it generously with clotted cream (kaymak). It tastes best when served together with its kaymak.
Boil the sugar and water and add the lemon juice; after boiling for a few minutes, remove from the heat.
Place the bread kadayıf in an oven dish and bake in a preheated oven until lightly browned on top.
Slowly drizzle the warm syrup over the hot kadayıf straight from the oven, spreading it over the whole surface.
Wait for the kadayıf to fully absorb the syrup and puff up; during this time, spoon any excess syrup back over the top a few times.
Slice the kadayıf, spread plenty of kaymak over it, and serve sprinkled with crushed pistachios.
Allergen: contains wheat flour (gluten) and dairy (kaymak/clotted cream). Important: After placing the shredded kadayıf in the syrup, soak it repeatedly with syrup; if you don't repeat this until the kadayıf fully absorbs the syrup and puffs up, the center can stay dry.
If you spread the kaymak on right before serving, both its appearance and freshness are better preserved.
Admin DadaGastro · verified in test kitchenTarifte yazan sıcaklık bende biraz yüksek geldi, kısarak denedim. Pişirme süresi fırınıma göre 10 dakika uzun sürdü.
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