Kadayıf – Traditional Turkish Oven-Baked Kadayıf with Pistachios

Preparation

1. 01

   Cook and cool the syrup

   Bring the sugar and water to a boil in a small saucepan over medium heat. Once boiling, reduce the heat and simmer gently for 10–12 minutes, until the syrup thickens slightly. Add the lemon juice, remove from the heat, and let cool to room temperature.

2. 02

   Melt the butter

   Melt the butter completely in a small saucepan over low heat.

3. 03

   Toss kadayıf with butter

   Gently loosen the kadayıf strands with your hands and place them in a large bowl. Pour the melted butter evenly over the kadayıf strands and toss thoroughly with your hands until all the strands are coated with butter.

4. 04

   Fill and shape kadayıf nests

   Flatten about 60 g of the buttered kadayıf strands in your palm, place a heaping teaspoon of chopped pistachios in the center, and roll the kadayıf into a small nest (about 5 cm in diameter). Using the remaining ingredients, shape 7 more nests.

5. 05

   Place in the baking pan

   Place the kadayıf nests side by side with a little space between them in a greased round baking pan (28 cm).

6. 06

   Bake until golden brown

   Bake in a preheated oven at 180 °C conventional heat for 35 minutes, until the kadayıf is evenly golden brown and crispy.

7. 07

   Pour syrup and let soak

   Pour the cooled syrup immediately over the hot kadayıf nests. Let sit for 15 minutes so the syrup is fully absorbed.

8. 08

   Serve with kaymak

   Arrange the kadayıf nests on plates and serve each with a dollop of kaymak.