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A classic Turkish dessert prepared in the traditional Hatay style: shredded kadayıf is tossed with butter and layered with cheese, baked until golden and crisp, then doused with hot syrup and garnished with pistachios.
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per serving
For the syrup, combine the sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, then reduce to low and simmer for 15 minutes, until slightly thickened. Remove from heat and let cool to room temperature.
Place the melted butter in a bowl. Use your hands to separate the kadayıf into individual strands and toss thoroughly with the butter, making sure every strand is coated.
Press half of the kadayıf evenly into the bottom of a round künefe tray (24 cm). Sprinkle the grated cheese evenly over the top.
Cover the cheese with the remaining kadayıf, pressing it down in the same manner. The top surface should be flat and compact.
Bake in a preheated oven at 180°C (top and bottom heat) for 30-35 minutes, until golden and crisp.
As soon as it comes out of the oven, pour the cooled syrup evenly over the künefe, making sure it soaks in uniformly.
Sprinkle with ground pistachios and serve warm.
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